Savory, Tender Siraegi Gangdoenjang
A rice-thieving side dish made by simmering boiled dried radish greens with seasoned soybean paste and ground anchovies until thick.
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 →
Even without meat, the savory aroma of anchovies and doenjang seasoning thoroughly infuses the tender radish greens for deep flavor. The secret to the taste is seasoning the boiled radish greens first, stir-frying them, and then simmering until thick. It makes a wonderful side dish served over rice whether warm or cooled down.
- Servings
- 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried radish greens (siraegi)300 g
- Shiitake mushrooms2
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Korean zucchini (aehobak)1/4
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)3
- Dried soup anchovies15 (ground)
- Water from washing rice4 cups
- Perilla oil (or toasted sesame oil)3 tbsp
Seasoning
- Homemade doenjang (Korean soybean paste)1 1/2 tbsp
- Commercial doenjang (Korean soybean paste)1 1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Boil the dried radish greens thoroughly and chop them finely. When squeezed into a ball, it is about the size of a fist.
- Whatever vegetables you have at home will work fine. Prepare a little of each and chop them finely.
Steps
Boil the dried radish greens thoroughly and chop them finely.
When squeezed into a ball, it is about the size of a fist.
Whatever vegetables you have at home will work fine.
Prepare a little of each and chop them finely.
Place the dried radish greens in a bowl, add all the seasonings except the gochugaru (Korean chili flakes), and mix well with your hands so the flavors soak in.
Heat a pot, drizzle with perilla oil, stir-fry briskly, then pour in the water from washing rice and the ground dried soup anchovies, and simmer gently for about 5 minutes.
Add the zucchini, onion, and mushrooms and simmer until tender, then add the chili peppers, large green onion (daepa), and gochugaru, bring to a boil once more, and it is done.
Ppunwife's tips
- It tastes delicious served hot or cold.
FAQ
Can I substitute toasted sesame oil if I don't have perilla oil?
Yes, toasted sesame oil can be used instead of perilla oil.
What kind of doenjang is best to use?
Mix and use 1 tbsp and a half of homemade doenjang (Korean soybean paste) and 1 tbsp and a half of commercial doenjang (Korean soybean paste).
Do I have to use only the vegetables listed in the recipe?
You can use whatever vegetables you have at home; just chop them finely and add them.
How should I prep the dried radish greens?
Boil the radish greens thoroughly until tender, gauge an amount that makes about a fist-sized ball when squeezed, chop finely, and mix with the seasoning.
