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Siraegi-namul (Seasoned Dried Radish Greens)
Created by Chef Jeong-sun
Radish tops saved from the winter pantry, boiled until tender, peeled by hand, then sauteed with doenjang and perilla until they taste deep, earthy, and clean.
Siraegi begins at the market when the radishes are still carrying their tops. In late autumn, after kimjang work, those tops get saved, tied, and dried because a Korean kitchen does not throw away the part that can feed February. Cook the month you're standing in. Fresh radish greens belong to autumn; dried siraegi belongs to the cold months, when the pantry has to do more of the work.
Ingredients
dried siraegi (dried Korean radish greens)
Quantity
60g
water
Quantity
8 cups
for boiling
coarse salt
Quantity
1 teaspoon
for boiling
| Ingredient | Quantity |
|---|---|
| dried siraegi (dried Korean radish greens) | 60g |
| waterfor boiling | 8 cups |
| coarse saltfor boiling | 1 teaspoon |
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