Siraegi Namul Bokkeum (Stir Fried Dried Radish Greens)

Ingredients

• Use dried radish greens that have been boiled, peeled, and cleaned.
• Instead of anchovy powder, you can use whole soup anchovies or replace it with anchovy broth.

Steps

1. Prepare the ingredients

   

   Here are the boiled and cleaned dried radish greens. Here are the large green onion, red chili pepper, and Cheongyang chili pepper.

   Related post on the blog (Korean)blog.naver.com/ppunwife/140121825297

   You can refer to the photos above for how to boil and clean dried radish greens.

2. Cut the ingredients

   

   Cut the radish greens into bite-sized lengths. Though not shown in the photos, slice the large green onion and Cheongyang chili pepper diagonally.

3. Season the greens

   

   

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   In the pan you will stir-fry in, add 2 tbsp anchovy powder, the radish greens, 2 tbsp doenjang, 1 tbsp minced garlic, 2 tbsp mirin, and half of the sliced large green onion...

   Swirl in the perilla oil and cooking oil and stir-fry thoroughly first; the seasoning will soak into the radish greens, and instead of any musty smell from the doenjang and radish greens, a deep savory flavor will emerge.

4. Simmer

   

   

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   Pour in 2 cups of water from washing rice.

   I used coarsely ground anchovy powder, but you can also just add whole soup anchovies or use anchovy broth instead.

   When it comes to a rolling boil, skim off the foam once or twice...

   

   Cover with a lid and simmer gently so the flavors soak in thoroughly and the radish greens become tender.

   

   

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   Remove the lid and stir-fry until the liquid reduces to a shallow simmer, then taste and adjust the seasoning with a little soup soy sauce.

   Add the remaining large green onion and chili peppers... add 2 tbsp perilla seed powder, and let it simmer just briefly before finishing.

   

   Once perilla seed powder goes in, the liquid thickens, so you can add more liquid to keep it moist.

5. Finish

   

   Now that I am right in my mid-50s, I find myself seeking out and eating side dishes that I wouldn't have glanced twice at in my twenties.

   This single side dish is packed with healthy nutrients, and best of all, it sits very comfortably on the stomach.

   

   

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   If you add rice to this siraegi namul with a bit of gochujang and fragrant toasted sesame oil and mix it together, your meal is taken care of.

   When I was young, dried radish greens were so common that I didn't appreciate how precious they were, but these days they are in the spotlight as a healthy ingredient...

   They make great soup, and they go wonderfully in braised or stewed dishes, so enjoy them deliciously in all kinds of ways.

Ppunwife's tips

• Swirl in the perilla oil and cooking oil and stir-fry thoroughly first; the seasoning will soak into the radish greens, and instead of any musty smell from the doenjang and radish greens, a deep savory flavor will emerge.
• Once perilla seed powder goes in, the liquid thickens, so you can add more liquid to keep it moist.

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