AI-generated imageSiraegi Doenjang Soup with Perilla and Tofu (4 servings)
A warming Korean soup of pre-boiled dried radish greens, doenjang, ground perilla and tofu. Use fully cooked greens to skip the long soaking step.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse fully pre-boiled tender greens, squeeze dry, cut into 3–4 cm lengths and remove tough strings. Never use dried greens without separate soaking and boiling.
- 02
Mix the greens with 35 g doenjang and 10 g garlic; let stand briefly.
- 03
Bring 1.1 L anchovy-kelp broth and seasoned greens to a boil, then simmer 12–15 minutes until soft.
- 04
Dice 200 g tofu and simmer around five minutes until heated through.
- 05
Stir in 22 g ground perilla gradually; add 40 g green onion and simmer 2–3 more minutes.
- 06
Make sure greens are tender; add up to 5 ml soup soy sauce only if needed, and serve warm.
Helpful source links
Before you cook
Only use fully pre-boiled greens; dried siraegi requires separate soaking and boiling. Check soy, anchovy/fish, wheat in condiments and perilla sensitivity. Chill leftovers within 2 hours at 4°C or below and reheat to 74°C.
Allergens: Soybean / 대두 / 大豆, Fish from anchovy stock / 생선 / 魚, Check wheat in condiments / 양념의 밀 함유 확인 / 調味料の小麦表示を確認, Perilla seed sensitivity / 들깨 민감성 / えごま過敏症
Image & source credits
AI-generated image.
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