Siraegi-guk (Dried Radish Green Soup)
A hearty Korean soup of dried radish greens simmered in savory doenjang (soybean paste) with a spicy kick of green chili. The broth is built from rice water and dried anchovies for a deep, comforting flavor — perfect on a cold morning.
Ingredients
Main
- Dried radish greens (boiled)2 cups
- Dried anchovies (for broth)20 pieces
- Rice waterAs needed
- Green onion1 stalk
- Cheongyang chili2-3 pieces
Seasoning
- Doenjang (soybean paste)2-3 tbsp
- Minced garlic1 tbsp
Directions
- 1
Rinse the pre-boiled dried radish greens well under running water, then squeeze out the excess moisture firmly.
- 2
Cut into bite-sized pieces, then mix in the doenjang and minced garlic by hand and let it marinate for about 20 minutes.
- 3
For the broth, rice water and anchovies alone give plenty of savory depth — there's no need to add anything else.
- 4
Put the marinated radish greens in a pot and pour in a generous amount of rice water. Adjust the water to the size of your pot.
- 5
Add the anchovies and simmer for about 20 minutes to draw out the broth.
- 6
After simmering for 20 minutes, scoop out and discard the anchovies.
- 7
Slice the green onion and Cheongyang chili diagonally.
- 8
Add the sliced vegetables and taste for seasoning. Stir in 2-3 tablespoons of doenjang; if you prefer a milder soybean flavor, use less doenjang and adjust the salt to taste.
- 9
Simmer a little longer until the radish greens turn soft and tender, and it's done.
Tips
Rice water and anchovies alone make a wonderfully savory broth, so you don't need any other ingredients. If you dislike a strong soybean-paste taste, reduce the doenjang and season with salt instead.