Savory Siraegi Bap (Rice with Dried Radish Greens)
A special one-bowl rice dish made by topping rice with tender dried radish greens seasoned with perilla oil and soup soy sauce.
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 rice is made with tender, boiled, and peeled dried radish greens, seasoned with perilla oil and soup soy sauce before cooking. It is a prized winter delicacy that makes a wonderful, healthy one-bowl meal when mixed with a seasoned sauce.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried radish greens (siraegi)150 g
- White rice2 cups
Radish Greens Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Perilla oil1 tbsp
Mixing Sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1 tbsp
- Minced green onion2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Ground toasted sesame seeds1/2 tbsp
- Because they are thoroughly dried, soak them in water for about a day or two to rehydrate completely.
- Soak the rice for about 30 minutes before using.
- Peeling the thin skin off the stems keeps them tender rather than tough.
- Portion out what you need for one meal at a time; store in the refrigerator if using within a few days, or keep in the freezer for longer storage.
Steps
1. Carefully pour enough water over the dried radish greens to fully submerge them without breaking them, and let them soak.
2. Because they are thoroughly dried, soak them in water for about a day or two to rehydrate completely.
The water will turn cloudy, so change the water as you soak them.
3. Add enough water to cover the soaked radish greens and simmer over gentle heat for about 2 hours.
Boil until the stems become tender, adjusting the cooking time by feeling them with your hand.
You can also use a pressure cooker to boil them more quickly.
It is said that boiling them in rice water eliminates any unpleasant odors and yields a clean flavor.
4. Once fully boiled, leave the radish greens in the cooking liquid to cool down slowly so the nutrients are not lost.
Once completely cooled, squeeze out the excess water.
5. Start peeling the outer skin from the radish green stems, and it will strip off all the way to the end.
Peeling the skin like this keeps them tender rather than tough.
6. Cut into bite-sized pieces.
1. Gently massage the radish greens with the soup soy sauce and perilla oil to season them.
2. Soak the rice for about 30 minutes, add the radish greens, use slightly less cooking water than usual,
and cook the rice.
A wonderful savory aroma comes from the siraegi bap.
Mix up the sauce and stir it into the rice to eat.
Gochujang is also great, depending on your preference.
This is what wholesome eating is all about.
Eating like this makes me feel so healthy.
This is stir-fried radish greens. It is savory and delicious, stir-fried with doenjang.
Recipe for stir-fried radish greens is here ⇒ http://blog.naver.com/ppunwife/140062985277
This is radish greens doenjang soup.
Recipe for radish greens doenjang soup is here ⇒ http://blog.naver.com/ppunwife/140102279989
Prepping the radish greens lets you make rice, a stir-fry, and soup, taking care of a whole meal.
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The 71st OpenCast is a collection of "rice thieves" that will have you emptying a bowl of rice in no time:
squid gang-doenjang, braised mackerel and potatoes, stir-fried kimchi, chili tuna, spicy fermented oysters, spicy braised tofu, braised semi-dried pollack, and spicy stir-fried squid.
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Ppunwife's tips
- It is said that if you boil them before drying, it can shorten the soaking time even further.
- It is said that boiling them in rice water eliminates unpleasant odors and yields clean-tasting radish greens.
- Leave the thoroughly boiled radish greens in the cooking water to cool slowly so that nutrients are not lost.
- When cooking the rice with the radish greens, use slightly less water than you normally would.
FAQ
What prep work is needed to make the dried radish greens more tender?
After boiling, peeling the outer skin off the stems will keep them from being tough and give them a much softer texture.
Is there a trick to eliminating any off-odors when boiling dried radish greens?
Boiling them in rice water instead of plain tap water removes their distinctive off-odor and gives them a clean finish.
How do you measure the water when making siraegi bap?
Place the seasoned radish greens on top of the soaked rice and add slightly less water than you normally use for plain rice.
How should I store leftover prepped radish greens?
Divide them into single-meal portions, wrap them, and keep them in the refrigerator if eating within a few days, or store them in the freezer for longer periods.
