Siraegi-namul (Braised Radish Greens)

Dried radish greens rehydrated until tender. A thick doenjang sauce coats every fiber with an earthy and nutty aroma.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 212
• Protein: 6 g
• Carbs: 33 g
• Fat: 5 g

Ingredients

• 2 tbsp doenjang ( fermented soybean paste )
• 3 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tbsp Korean soy sauce ( liquid )
• 1 tsp gochugaru optional ( chili powder )
• 150 ml dashi stock ( clear broth )
• 1 tbsp Sesame oil ( for finishing )
• 1 tsp sesame seeds ( toasted )
• 200 g Siraegi (Dried radish greens) ( rehydrated )

Instructions

1. Blanch and trim

   Plunge rehydrated radish greens into boiling water. When the stem easily mashes between two fingers, drain and squeeze firmly to remove all water. Cut into 5 cm pieces.

2. Season and marinate

   In a bowl, mix the greens with doenjang, minced garlic, soy sauce, and gochugaru. Rub the seasoning vigorously into the fibers by hand to ensure deep flavor penetration.

3. Braise

   Heat a pan, pour in the dashi broth and add the greens. Cover and simmer over medium heat. The liquid should reduce by half until it becomes a smooth glaze coating the greens.

4. Finish and emulsify

   Add the sliced green onion. Off the heat, swirl in the sesame oil and sprinkle with sesame seeds for shine and texture.

Chef's tips

• Squeeze the greens like a sponge so they can fully absorb the sauce during braising.
• If the fibers are too tough, add a pinch of baking soda during the blanching process.

Storage

Keeps for 4 days in the fridge in an airtight container. Flavors improve the next day.