Savory Radish Greens Namul with Doenjang
A Delicious and Healthy Side Dish Made with Freshly Harvested Radish Greens and Savory Doenjang Paste
This special namul dish uses fresh radish greens, abundant from the garden’s radishes. The radish greens from young radishes offer a unique charm, different from dried radish greens (siraegi). Enjoy the delightful combination of crisp, fresh vegetables and the rich, nutty flavor of doenjang seasoning – it’s a true rice accompaniment! Make this simple yet healthy meal today!
Ingredients
- 2 handfuls boiled radish greens (approx. 150-200g)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (red chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1 Tbsp plum extract (or other sweetener)
- 1 Tbsp salt (for boiling)
Cooking Instructions
Step 1
Prepare the fresh radishes and vibrant radish greens harvested from your garden. (The radishes in the photo are small, but the greens are lush and plentiful!)
Step 2
Separate the radish from the greens. Then, similar to removing outer leaves from cabbage, trim away the tougher outer stems of the radish greens. Also, cut off the wide leafy parts at the tip of the greens. Rinse them thoroughly under running water.
Step 3
In a pot, add enough water to generously cover the radish greens and bring it to a rolling boil over high heat. Once the water is boiling, add 1 tablespoon of salt. (Adding salt helps the greens maintain their vibrant green color and absorb flavor, making them tastier.)
Step 4
Once the water is boiling, carefully place the thicker stems of the radish greens into the pot first to begin boiling.
Step 5
After adding the radish greens and the water returns to a boil, use chopsticks or tongs to flip the greens over, ensuring they cook evenly.
Step 6
When the water boils vigorously again, flip the greens once more. Be careful not to overcook them, as they can become mushy. Boil for about 3 to 5 minutes more until they are tender yet still have a slight crispness. (Check if the stems are tender.)
Step 7
Immediately remove the boiled radish greens from the pot and rinse them thoroughly under cold running water to cool them down. Gently shake them in the water to wash away any remaining impurities.
Step 8
Squeeze out as much water as possible from the washed radish greens with both hands. (The photo shows two handfuls, which fit in one hand when squeezed.)
Step 9
Cut the squeezed radish greens into manageable pieces, about 4-5 cm in length.
Step 10
In a large bowl, combine 1 tablespoon of doenjang, 1/2 tablespoon of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of toasted sesame seeds, 2 tablespoons of sesame oil, and 1 tablespoon of plum extract. Mix all the seasoning ingredients well to create a delicious dressing.
Step 11
Add the cut radish greens to the prepared seasoning. Gently toss and mix with your hands, ensuring the seasoning coats the greens thoroughly. (Mixing generously helps the flavors meld beautifully.)
