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).
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.
