Savory Perilla Seed & Dried Radish Greens Soup (Siraegi Doenjang Guk)
Hearty Perilla Seed Siraegi Doenjang Guk, Perfect for Breakfast
This Siraegi Doenjang Guk with perilla seeds is wonderfully convenient for a quick yet satisfying breakfast. The tender dried radish greens combined with the nutty richness of perilla seeds create a comforting and nutritious soup that’s gentle on the stomach.
Main Ingredients- 150g boiled dried radish greens (siraegi)
- 1/2 stalk green onion
- 1.5 tsp fermented soybean paste (doenjang)
Seasoning & Others- 1 tsp minced garlic
- 1.5 tsp perilla seed powder
- Sesame oil, a drizzle (optional)
- 1 tsp minced garlic
- 1.5 tsp perilla seed powder
- Sesame oil, a drizzle (optional)
Cooking Instructions
Step 1
Prepare about a handful (150g) of pre-boiled dried radish greens (siraegi). Rinse them thoroughly under running water and gently squeeze out excess moisture.
Step 2
The saltiness of doenjang can vary between brands and households, so it’s best to start with 1.5 teaspoons and adjust to your taste. Aim for a balanced salty and savory flavor.
Step 3
In a pot, add the prepared siraegi. If desired, add a drizzle of sesame oil and sauté over medium-low heat for 1-2 minutes. This helps to mellow out any slight bitterness and enhances the nutty aroma.
Step 4
Pour about one-third of the pot’s capacity with water. Dissolve the 1.5 teaspoons of doenjang into the water, making sure there are no lumps. Stir well to ensure it’s evenly mixed.
Step 5
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat slightly and simmer for about 5 minutes to tenderize the siraegi. After the greens have softened, stir in 1 teaspoon of minced garlic and continue to simmer.
Step 6
Finely chop half a stalk of green onion. Slicing them thinly will allow their sweetness to infuse into the broth more readily.
Step 7
Add the chopped green onions to the pot. Reduce the heat to medium and simmer for another 2-3 minutes, allowing the sweetness of the green onions to meld into the soup.
Step 8
Perilla seed powder adds a wonderful depth of flavor and a rich, nutty aroma to dishes like sujebi (Korean hand-pulled dough soup) or other soups. Buying a small packet and storing it in an airtight container makes it convenient for regular use.
Step 9
Stir in 1.5 teaspoons of perilla seed powder and taste the soup. If it’s too bland, add a tiny bit more doenjang. For a touch of heat, you can add some finely chopped Cheongyang chili pepper. If the soup is too salty, add a little more water to dilute it.
Step 10
For an attractive presentation, thinly sliced red chili pepper can be added as a garnish. This is purely optional but adds a nice visual touch.
Step 11
This finished Perilla Seed Siraegi Doenjang Guk is so satisfying that it can be a complete breakfast on its own, without the need for other side dishes. Start your day feeling nourished and healthy!
