Siraegi-guk (Dried Radish Green Soup)

Ingredients

Equipment Needed

• •Large pot, at least 4 quarts
• •Medium soup pot or ttukbaegi
• •Colander
• •Mixing bowl
• •Slotted spoon

Instructions

1. 1

   Rinse the greens

   Rinse the dried siraegi under running water, rubbing gently to remove dust. Put it in a large pot with 10 cups water. The greens need room to loosen, so don't crowd them in a small pot.

2. 2

   Boil and soak

   Bring the pot to a boil, then lower to a steady simmer and cook 40 minutes. Turn off the heat, cover, and let the greens soak in the hot water for 1 hour 30 minutes, until the thickest stems bend without cracking. Old siraegi may need another 20 minutes of simmering. The clock helps, but the stem tells the truth.

   For a weeknight, do this step the night before. After soaking, refrigerate the greens in their cooking water so they stay moist.
3. 3

   Peel the stems

   Drain the greens and rinse in cool water. Working stem by stem, pinch the cut end and pull away the tough outer skin from the thicker stalks. It comes off in thin strings. This is the step that makes the soup tender instead of fibrous, and I won't tell you to skip it.

4. 4

   Cut and season

   Squeeze the peeled greens gently, leaving them damp, not dry. Cut into 2-inch lengths. In a bowl, mix the greens with the doenjang, soup soy sauce, garlic, sesame oil, perilla powder if using, and gochugaru if using. Massage for 1 minute so the seasoning gets into the folds before the broth dilutes it.

5. 5

   Make the broth

   Put 5 cups water, the kelp, and the prepared anchovies in a clean pot. Bring to a simmer over medium heat. Remove the kelp as soon as the water simmers, because kelp left too long can turn the broth slick and bitter. Simmer the anchovies 10 minutes more, then lift them out.

6. 6

   Simmer the soup

   Add the seasoned siraegi to the broth and stir well to dissolve the doenjang. Simmer uncovered for 25 to 30 minutes, until the broth turns deep beige-brown and the greens are fully tender. Keep the heat gentle. A hard boil makes the broth muddy and rough.

7. 7

   Taste and finish

   Taste the broth before adding salt. Doenjang and soup soy sauce vary, so add only up to 1/4 teaspoon salt if the soup tastes flat. Add the green chili if using and the scallions, simmer 2 minutes, then turn off the heat. Serve with rice and one clean banchan, like radish kimchi or seasoned bean sprouts.

Chef Tips

• •Buy siraegi that smells clean and grassy, not musty. The color should be olive-brown to muted green, never blackened in damp clumps.
• •Peeling is not decoration. The thick stems have a tough skin that stays stringy no matter how long you simmer it. Peel after soaking, when the stems are soft enough to handle.
• •Perilla seed powder makes the broth rounder and a little nutty, especially in winter. Use 1 tablespoon for balance. More than that and the soup starts tasting of perilla instead of radish greens.
• •If you have homemade anchovy-kelp broth ready, use 5 cups and start at the seasoning step. That is a safe shortcut. Using unpeeled greens is not.
• •Leftovers keep 3 days in the refrigerator. Reheat gently and add a splash of water if the broth has thickened overnight.

Advance Preparation

• •Boil, soak, peel, and cut the siraegi up to 2 days ahead. Keep it refrigerated in an airtight container with a few spoonfuls of its soaking liquid so it does not dry out.
• •The anchovy-kelp broth can be made up to 3 days ahead and refrigerated. With prepared greens and broth, the final soup takes about 35 minutes.
• •You can freeze softened, peeled siraegi for up to 2 months. Portion it after squeezing lightly, then thaw overnight in the refrigerator before seasoning.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)