Savory Siraegi Namul Bokkeum (Stir Fried Dried Radish Greens)
A savory side dish made by stir-frying boiled dried radish greens with doenjang and perilla seed powder, simmering gently in broth until tender.
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 stir-fry is made by seasoning boiled dried radish greens with doenjang, then pouring in broth and simmering gently until tender. Stirring in perilla seed powder at the end leaves it moist while bringing out a deep, savory flavor. It also pairs wonderfully mixed into a bowl of warm rice.
- Servings
- about 4–5 servings
- Cook time
- 8 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried radish greens (siraegi)400 g (boiled)
- Minced green onion6 tbsp
- Cheongyang chili pepper (hot green chili)2 (minced)
- Anchovy broth (or water from washing rice)2 cups
- Cooking oil2 tbsp
- Perilla oil2 tbsp
Seasoning
- Homemade doenjang (Korean soybean paste)3 tbsp
- Minced garlic2 tbsp
- Mirin (cooking rice wine)3 tbsp
- Perilla seed powder3 tbsp
- This recipe uses 400g, but a family of 3 to 4 could easily cut it in half.
- The stems can be tough or fibrous, but peeling off the thin outer skin on the stems makes them tender to eat. If you see any tough fibers, simply pull them away to remove them.
- Dried greens can have a distinctive stale odor, so rinse them multiple times until the water runs clear, then squeeze out the excess moisture firmly.
Steps
Prepare the ingredients
These are boiled dried radish greens.
This is 400g, but a family of 3 to 4 could easily cut it in half.
Clean and prep the dried radish greens
The stems can be tough or fibrous, but peeling off the thin outer skin on the stems makes them tender to eat.
If you see any tough fibers, simply pull them away to remove them.
Dried greens can have a distinctive stale odor, so rinse them multiple times until the water runs clear, then squeeze out the excess moisture firmly.
Chop the ingredients
Trim off the root end of the dried radish greens and cut them into bite-sized lengths.
Finely chop the white part of the large green onion and the Cheongyang chili peppers.
Season the greens
In a bowl, combine the dried radish greens with 3 tbsp homemade doenjang, 2 tbsp minced garlic, 3 tbsp mirin, and half of the minced green onion, mixing well so the flavors soak in.
Adding a bit of mirin removes off-odors from preserved dried greens while boosting savory depth.
Because the mixture felt a little dry, I poured in 1/2 cup of anchovy broth and tossed it until moist.
Stir-fry and simmer
Add equal parts cooking oil and perilla oil to a pan, add the seasoned dried radish greens, and stir-fry briskly.
Once the greens are evenly coated in the oil...
Pour in 1 1/2 cups anchovy broth (or rice water) and bring it to a rolling boil.
For stir-fries seasoned with doenjang, anchovy broth or rice water really helps bring out the rich, savory flavor.
Cover with a lid and simmer gently to help the flavors absorb and make the greens tender.
If the greens still feel tough, simply pour in a bit more anchovy broth, cover with the lid, and extend the simmering time.
When the liquid has reduced by about half, taste it and adjust with soup soy sauce if needed, then add the remaining minced green onion and chili peppers and stir-fry briefly to add fresh aroma.
Because perilla seed powder absorbs moisture, do not cook the liquid off completely; leave a shallow layer of broth so the greens stay soft and moist.
Turn off the heat, add 3 tbsp perilla seed powder, and stir well to finish.
Serve
Here is the moist, well-cooked siraegi namul bokkeum.
With doenjang and perilla seed powder added, it really is the ultimate in savory comfort.
Even when you have no appetite, putting this on the table will magically bring it right back.
I tossed this siraegi namul bokkeum straight into warm rice and happily devoured an entire meal.
Ppunwife's tips
- Adding a bit of mirin removes off-odors from preserved dried greens while boosting savory depth.
- For stir-fries seasoned with doenjang, anchovy broth or rice water really helps bring out the rich, savory flavor.
- Cover with a lid and simmer gently to help the flavors absorb and make the greens tender.
- If the greens still feel tough, simply pour in a bit more anchovy broth, cover with the lid, and extend the simmering time.
- Because perilla seed powder absorbs moisture, do not cook the liquid off completely; leave a shallow layer of broth so the greens stay soft and moist.
FAQ
How should I prep the dried radish greens if the stems are tough?
Gently peel away the thin outer skin along the stems and pull off any visible fibrous strings to make them tender.
Is there a good substitute for the anchovy broth?
You can use rice water instead of anchovy broth to achieve a wonderfully savory, rich flavor.
Why shouldn't I reduce the broth completely?
The perilla seed powder stirred in off the heat absorbs liquid quickly, so leaving a shallow layer of broth ensures the greens remain moist and soft.
How do I remove the characteristic stale odor of dried radish greens?
Rinse the greens several times until the water runs completely clear, squeeze out the moisture, and add mirin during the seasoning step to eliminate off-flavors and enhance umami.
