Siraegi-guk

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.