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.
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)
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.
1. Clean and prepare your shiraegi as instructed (link).
2. Cut into 4 to 5 bite-sized pieces.
3. Sauté 1 piece of garlic, minced, in perilla oil for about a minute and add the shiraegi and sauté for another minute.
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.
5. Add the thinly sliced daepah, red chilli and green chili. Toss well.
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.