Savory Siraegi Namul (Seasoned Dried Radish Greens)
Tender dried radish greens tossed in doenjang seasoning, stir-fried, and enriched with nutty perilla seed powder.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This savory siraegi namul is tossed with a doenjang seasoning and simmered gently in anchovy broth until shallow and rich. Peeling the tough outer skin off the stems makes them tender, and finishing with perilla seed powder brings out a deep, nutty flavor. Keep a little broth rather than boiling it dry so the greens stay moist and tender, making a great everyday side dish or bibimbap topping.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried radish greens (siraegi)200 g
- Perilla oil2 tbsp
- Perilla seed powder1 tbsp
- Anchovy broth1.5 cups (1 1/2 cups)
Seasoning
- Doenjang (Korean soybean paste)2 tbsp
- Minced green onion2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tsp
Bibimbap sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp (Joseon soy sauce)
- Minced green onion2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic0.5 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
- If using dried siraegi, boil it in plenty of water for 2-3 hours until tender, then soak it in water for about a day to soften completely.
- Peel the thin skin off the stem ends so they are tender rather than tough. Rinse several times until the water runs clear.
Steps
1. I bought pre-boiled siraegi.
If using dried siraegi, boil it in plenty of water for 2-3 hours until tender, then soak it in water for about a day
to let it soften thoroughly.
2. Peel the thin skin off the stem ends so they are tender rather than tough.
Rinse several times until the water runs clear.
3. Cut into bite-sized lengths.
4. Add all the seasonings to the greens and...
5. Gently massage by hand and let sit for at least 10 minutes so the flavors soak in.
6. Add perilla oil to a pan and stir-fry the greens well.
7. Pour in anchovy broth..
Using rice water instead of anchovy broth also turns out savory and delicious.
Simmering with broth or rice water rather than plain water gives a deeper, more savory flavor.
8. Cover with a lid and simmer thoroughly over low heat until tender.
10
9. When the broth has reduced to a shallow simmer, stir in the perilla seed powder, adjust the seasoning with salt if needed, and finish.
Do not boil it down completely; leaving some broth keeps the siraegi namul moist and tender.
To my taste, it was seasoned just right without adding anything besides doenjang.
Depending on your preference, you can finish with soybean powder instead of perilla seed powder, or try adding gochugaru or spicy
Cheongyang chili pepper.
10. I made a seasoning sauce to serve with bibimbap.
Bibimbap sauce: 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp soup soy sauce (guk-ganjang), 2 tbsp minced green onion, 1 tbsp gochugaru (Korean chili flakes), 0.5 tbsp minced garlic,
1 tsp toasted sesame oil, 1 tsp ground toasted sesame seeds
Ppunwife's tips
- Peel the thin skin off the stem ends so they are tender rather than tough.
- Simmering with broth or rice water rather than plain water gives a deeper, more savory flavor.
- Do not boil it down completely; leaving some broth keeps the siraegi namul moist and tender.
FAQ
How do I prep and soak dried siraegi?
Boil dried siraegi in plenty of water for 2-3 hours until tender, then soak it in water for about a day to soften completely before using.
What can I substitute if I do not have anchovy broth?
You can use rice water instead of anchovy broth to get a deep, savory flavor.
Can I use another powder instead of perilla seed powder?
Depending on your preference, you can stir in roasted soybean powder at the end instead of perilla seed powder.
How can I prevent the siraegi stems from being tough?
Peeling away the outer skin from the root end of the stems will make the texture far more tender rather than tough.
