Savory Siraegi (Dried Radish Greens) Gang-Doenjang Bibimbap
Hearty One-Bowl Meal with Nutritious Siraegi Gang-Doenjang, a Rice-Thief Gang-Doenjang Recipe
This healthy and delicious Siraegi Gang-Doenjang is a wonderfully satisfying one-bowl meal that doesn’t require many ingredients. With just dried radish greens and doenjang (fermented soybean paste), you can create a wonderfully rich and savory dish. Its deep, comforting flavor makes it an even more appealing menu item, even without a lot of extra ingredients.
Main Ingredients- 200g cooked dried radish greens (siraegi), chopped
- 20g shiitake mushrooms, chopped
- 3 cloves garlic, minced
Seasoning and Broth Ingredients- 300ml anchovy broth
- 1 tsp fish sauce (e.g., anchovy or sand lance)
- 1 tsp Korean soup soy sauce
- 1 tsp gochugaru (Korean chili powder)
- 1 Tbsp doenjang (Korean fermented soybean paste)
- 300ml anchovy broth
- 1 tsp fish sauce (e.g., anchovy or sand lance)
- 1 tsp Korean soup soy sauce
- 1 tsp gochugaru (Korean chili powder)
- 1 Tbsp doenjang (Korean fermented soybean paste)
Cooking Instructions
Step 1
First, finely chop the cooked dried radish greens (siraegi) into bite-sized pieces. Finely mince the shiitake mushrooms and garlic cloves to add aromatic flavor. If you’re using pre-minced garlic, prepare about 1 teaspoon.
Step 2
In a pot, combine the anchovy broth (300ml), fish sauce (1 tsp), and Korean soup soy sauce (1 tsp), and mix well. Add the prepared siraegi and cook over medium heat until the radish greens become tender. Adjust the cooking time based on the tenderness of your siraegi.
Step 3
Once the siraegi is sufficiently tender, reduce the heat to low. Be mindful that the liquid might reduce as it continues to simmer.
Step 4
Over low heat, add the minced garlic and chopped shiitake mushrooms and simmer together. Cook for a short while to allow the flavors of the mushrooms and garlic to infuse.
Step 5
If the broth has significantly reduced during the process of simmering the siraegi until very soft, add about half a cup of water. Then, add the chopped mushrooms and minced garlic and mix well.
Step 6
Now, add the gochugaru (1 tsp) and doenjang (1 Tbsp) to give the gang-doenjang its characteristic flavor. Cover the pot and continue to simmer over low heat for about 5 minutes, allowing all the ingredients to meld together. Once it starts to boil, keep the heat on low.
Step 7
When serving the gang-doenjang with rice, drizzle a little sesame oil or perilla oil before mixing. This adds a wonderful nutty flavor! Serve generously over a bowl of freshly cooked warm rice.
Step 8
How to make Anchovy Vegetable Broth (Optional): In a pot, combine 1.5 liters of water, a handful of dried anchovies, 2 stalks of green onion, and 1 onion (washed thoroughly, skin on). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 20-30 minutes. Strain out the solids to get a flavorful broth. Adjust the heat carefully once the broth starts boiling.
