Recipe: Shiraegi namul (braised radish greens with dried anchovies)

Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.

ingredients:

300g (two big handfuls) boiled shiraegi

30g dried anchovies, heads and guts removed (about one big handful)

1 tbsp perilla oil

3 cloves garlic (1 minced, 2 sliced)

500ml water

3 tbsp doenjang

1 cheongyang gochu (청양고추, very spicy green chili)

1 red chili

1 daepah (Korean jumbo-sized scallion*)

roasted sesame seed to garnish

*if you don’t have this, use regular scallions, don’t use leeks. They have a different flavor profile.

 

method:

1. Clean and prepare your shiraegi as instructed (link).

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2. Cut into 4 to 5 bite-sized pieces.

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3. Sauté 1 piece of garlic, minced, in perilla oil for about a minute and add the shiraegi and sauté for another minute.

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4. Add water, anchovies, doenjang and the remaining garlic, sliced. Cover with a lid and braise for 30 minutes to 1 hour, until the stems are tender and almost no liquid remains.

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5. Add the thinly sliced daepah, red chilli and green chili. Toss well.

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6. Place in a banchan dish and sprinkle some roasted sesame seed.

 

This can be served hot or cold as a side dish with rice.

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