Mucheong Siraegi Doenjang Guk (Radish Greens Soup)
A warm, comforting soup made with prepared dried radish greens seasoned with soybean paste and simmered until deeply savory.
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 →
Tender dried radish greens are seasoned with doenjang, then simmered rich and savory with rice-washing water and broth. Simmering thoroughly for over 10 minutes, then adding Cheongyang chili peppers and green onion brings out a spicy, lively flavor. It creates a deep savoriness even without meat, making it an easy, comforting meal to enjoy.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Boiled dried radish greens (siraegi)200 g (after cleaning)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Water from washing rice5 cups
- Broth tablet2 tablets
Seasoning
- Doenjang (Korean soybean paste)2 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Ground black peppera little
- You can replace 2 small Cheongyang chili peppers with 1 large one.
- To enjoy dried radish greens tenderly without any tough texture, gently scrape the base of the stems with a knife or your fingernail and peel away the thin, transparent skin.
- Instead of the water from washing rice and broth tablets, you can use 5 cups of anchovy broth.
Steps
Prepare the dried radish greens
Dried radish greens should have their outer skin peeled so you can enjoy them tenderly without any tough fibers.
Gently scrape the base of each stem with a knife or your fingernail until the transparent skin lifts, then peel it all the way down.
Rinse several times until the water runs clear, then drain well.
Slice the ingredients
Cut the dried radish greens into bite-sized lengths, and diagonally slice the large green onion and Cheongyang chili peppers.
Season the radish greens
Place the radish greens into the cooking pot, add 2 tbsp doenjang (Korean soybean paste) and 1 tbsp minced garlic, and mix well so the seasoning is evenly absorbed.
Simmer the soup
Add 5 cups of water from washing rice and 2 broth tablets.
If you have anchovy broth instead of rice water and broth tablets, you can pour in 5 cups.
Once it begins to boil actively, season the soup with 1 tbsp soup soy sauce (guk-ganjang).
Simmer for over 10 minutes until the radish greens become tender...
Taste the soup and adjust with salt if it is too bland.
Finish by adding the green onion and Cheongyang chili peppers, letting it boil briefly so the spicy heat and green onion aroma infuse the broth.
Finish
At the very end, you can add perilla seed powder for a nutty richness, or stir in gochugaru (Korean chili flakes) to enjoy it spicy.
Even without any meat, a bowl of siraegi doenjang guk feels so easy to digest and healthy.
It has been a while, and I thoroughly finished a whole bowl.
Related post on the blog (Korean)blog.naver.com/ppunwife/223784773413
Ppunwife's tips
- At the very end, you can add perilla seed powder for a nutty richness, or stir in gochugaru (Korean chili flakes) to enjoy it spicy.
FAQ
What can I use if I do not have rice water and broth tablets?
You can pour in 5 cups of anchovy broth instead of rice water and broth tablets.
How do you peel dried radish greens?
Gently scrape the base of the stem with a knife or your fingernail to lift the clear skin, then peel it straight down to ensure a tender texture.
Is there a way to make it richer or spicier?
At the end of cooking, you can add perilla seed powder to enhance the nutty flavor, or stir in gochugaru to make it spicy.
