Siraegi Doenjang-jijim: Braised Radish Greens with Anchovies (4 Servings)

Use 500 g already soaked and boiled siraegi, not 500 g dry greens. Remove tough outer fibers, rinse several times, squeeze lightly and cut into 5–6 cm lengths.

Remove heads and guts from 20 large dried anchovies. Slice 1/2 onion, one green onion stalk and optional chilies.

Coat the siraegi with 2 tbsp doenjang, 1 tbsp fish sauce, 4 tbsp neutral oil and 2 tbsp cooking wine.

Place seasoned siraegi in a pot. Add anchovies, two small kelp sheets and 600 mL rice-rinsing water. Bring to a boil over medium heat, then remove kelp.

Add onion, green onion, 2 tbsp minced garlic and optional chilies. Cover and braise over medium-low heat for 20–30 minutes, until the stems yield easily when pressed with chopsticks.

Turn the greens once or twice to prevent sticking. Add a splash of water if dry. Stop while a small amount of moist braising liquid still remains.