Siraegi Namul (Stir-Fried Dried Radish Greens)
A namul side dish traditionally enjoyed on Jeongwol Daeboreum (the first full moon of the lunar new year), made by massaging soaked dried radish greens with soup soy sauce and perilla oil, then simmering them in anchovy stock and finishing with a nutty dusting of ground perilla seeds. Easy to make, and just as good as a rice side dish or mixed into bibimbap.
Ingredients
Ingredients
- Soaked dried radish greens (siraegi)300g
- Green onion1/2 stalk
- Soup soy sauce2 tbsp
- Perilla oil2 tbsp
- Minced garlic1 tbsp
- Ground perilla seeds2 tbsp
- Anchovy stock1.5 cups
Directions
- 1
Rub the ends of the soaked dried radish greens to remove the fibrous outer skin, then rinse well under clean water and drain in a sieve.
- 2
Once drained, cut the radish greens into 5cm (2-inch) lengths.
- 3
Thinly slice the green onion.
- 4
In a frying pan, combine the radish greens with the soup soy sauce, perilla oil, and minced garlic, and massage them together well.
- 5
Let the seasoned greens sit for at least 15 minutes, then start stir-frying over medium-low heat. Stir-fry briefly, then add the anchovy stock and let it simmer.
- 6
Once the stock has reduced by about a third, add the sliced green onion and ground perilla seeds, and cook for 3 more minutes, stirring occasionally — this gives the dish a rich, savory anchovy flavor.
Tips
Namul can end up undercooked if stir-fried over high heat. Stir-fry over medium heat, then finish over low heat for a gentle simmer — that's what makes the greens tender.