Rich and Savory Siraegi Guk (Dried Radish Greens Soup)
A hearty, rustic soup made by simmering doenjang-seasoned dried radish greens in a rich anchovy broth.
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 soup is made by preparing dried radish greens until tender, seasoning them with doenjang, and simmering them thoroughly in anchovy broth. Cook over low heat for at least 20 minutes to bring out a tender texture, and feel free to add perilla seed powder to your liking.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried radish greens (siraegi)2 handfuls, 200 g
- Large green onion (daepa)1/2 stalks
- Anchovy broth6 cups
Seasoning
- Doenjang (Korean soybean paste)2 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Boil the dried radish greens in plenty of water for 2-3 hours until tender, then let them soak in water for about a day so they plump up softly.
- The skin peels easily if you start from the root end of the stalk. Even if it feels like extra work, peeling off this skin makes them truly tender. Rinse several times until the water runs clear.
- If using homemade doenjang, adjust the amount because its saltiness varies.
Steps
Boil the dried radish greens in plenty of water for 2-3 hours until tender, then let them soak in water for about a day
so they plump up softly.
The skin peels easily if you start from the root end of the stalk. Even if it feels like extra work, peeling off this skin makes them truly tender.
Rinse several times until the water runs clear.
Siraegi guk tastes delicious when simmered in a rich anchovy broth.
Refer to the link below to make the anchovy broth.
Cut the dried radish greens into bite-sized lengths.
Slice the large green onion diagonally into large pieces.
In a pot, add the dried radish greens, doenjang, and garlic...
If using homemade doenjang, adjust the amount because its saltiness varies.
Massage gently by hand to season evenly, and let sit for a moment to let the flavors absorb.
Pour in the anchovy broth, bring to a rolling boil, then simmer over low heat for about 20 minutes.
Simmering for a long time makes the greens tender and delicious.
Add soup soy sauce to adjust the seasoning...
Finally, add the large green onion and gochugaru, then simmer just a bit longer.
Depending on your preference, you can also add 1-2 tbsp of perilla seed powder at this stage and simmer.
Ppunwife's tips
- Even if it feels like extra work, peeling off this skin makes them truly tender.
- Siraegi guk tastes delicious when simmered in a rich anchovy broth.
- Simmering for a long time makes the greens tender and delicious.
- Depending on your preference, you can also add 1-2 tbsp of perilla seed powder at this stage and simmer.
FAQ
Is there a secret to prepping dried radish greens so they turn out tender?
Boil the dried radish greens for 2-3 hours, soak them in water for about a day, and peel the skin from the stalk end; this keeps them from being tough and makes them much more tender.
Is there anything to keep in mind when using homemade doenjang?
Homemade doenjang varies in saltiness from household to household, so taste as you go and adjust the amount accordingly.
How can I make the broth taste even richer and nuttier?
At the final step when adding the large green onion and gochugaru, try adding 1-2 tbsp of perilla seed powder to your liking and simmer.
