Siraegi-namul (Braised Radish Greens)
Ingredients
- 2 tbspdoenjang (fermented soybean paste)
- 3 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tbspKorean soy sauce (liquid)
- 1 tspgochugaru (chili powder)
- 150 mldashi stock (clear broth)
- 1 tbspSesame oil (for finishing)
- 1 tspsesame seeds (toasted)
- 200 gSiraegi (Dried radish greens) (rehydrated)
Method
Dried radish greens rehydrated until tender. A thick doenjang sauce coats every fiber with an earthy and nutty aroma.
- 1
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
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
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
Add the sliced green onion. Off the heat, swirl in the sesame oil and sprinkle with sesame seeds for shine and texture.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the fridge in an airtight container. Flavors improve the next day.
