AI-generated imageDoenjang-Braised Siraegi with Dried Anchovies (4 Side Servings)
A Korean side dish of precooked dried radish greens slowly braised with dried anchovies and fermented soybean paste until tender, rather than served as soup.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 250 g precooked, tender siraegi. Remove tough stem fibers, squeeze and cut. Do not use dry, uncooked greens directly.
- 02
Remove heads and dark guts from the dried anchovies. Mince the scallion.
- 03
Toss greens with 1 tbsp doenjang, 1 tbsp soup soy sauce, 1 tbsp scallion, ½ tbsp garlic and 2 tbsp perilla oil.
- 04
Put seasoned greens, anchovies and 800 mL water in a pot and bring to a boil. Reduce to medium-low heat.
- 05
Braise partially covered for about 30–40 minutes, stirring occasionally and adding water if needed. The stems should break easily when pinched.
- 06
Finish with a little liquid remaining and the greens tender. If too salty, add a little water; serve with rice.
Helpful source links
Before you cook
The 250 g quantity is for already cooked greens, not dried weight. Use fully softened greens. Check fish, soy, possible wheat and perilla sensitivities. Refrigerate leftovers within two hours in shallow containers at 4°C or below, use within four days or freeze, and reheat thoroughly.
Allergens: FISH (anchovies), SOY (doenjang and soy sauce), WHEAT (may be in sauces; check labels), PERILLA (if sensitive)
Image & source credits
AI-generated image.