Photograph of the finished Siraegi-guk

Korea · Canh lá củ cải khô Siraegi-guk

Siraegi-guk

50 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried radish leaves siraegi Dried radish leaves siraegi 8.5 oz
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 4.2 oz
  • Photograph of Dried anchovies Dried anchovies 1.7 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.6 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried radish leaves for 8 hours, then boil for 20 minutes until very soft.
  2. 2 Remove the outer fibrous layer from each leaf; skipping this step will result in a tough and grainy soup.
  3. 3 Cut into pieces and marinate with doenjang paste, garlic, and sesame oil for 10 minutes.
  4. 4 Simmer anchovy and kombu broth, then strain to remove the solids.
  5. 5 Add the marinated leaves and simmer for 20 minutes until tender, season to taste, and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook the soaked dried radish leaves under low pressure for 6 minutes, then release the pressure naturally for 8 minutes, and then remove the fibers as in step 2. Steps 3 to 5 should be left as is so that the leaves absorb the doenjang without becoming mushy.

Start cooking