AI-generated imageKorean Siraegi-bap: Rice with Cooked Radish Greens (2 Servings)
This easy Korean rice dish cooks ready-boiled dried radish greens together with rice, then serves a soy dressing separately. It is different from stir-fried siraegi banchan. Dried greens need separate thorough cooking first.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 180 g rice, soak it in water for 30 minutes and drain.
- 02
Check 200 g pre-cooked greens for tough stem fibers and peel them away. If chewy, simmer in water longer until tender. Squeeze gently and cut to 3 cm lengths.
- 03
Toss greens with 1 tbsp perilla oil and two pinches of salt. Spread soaked rice in a pot, top with greens and add about 200 mL water, slightly less if greens are very wet.
- 04
Cover and heat until steaming, then cook on low about 10–15 minutes. If grains are still firm, add a little water and continue cooking, then rest covered off heat 5–10 minutes.
- 05
Mix 1 tbsp soy sauce, 1 tbsp scallion, 1 tsp sesame seeds and optional chili flakes. Gently fold the cooked rice and greens together and serve the dressing in small amounts.
Helpful source links
Before you cook
Do not add hard dried greens directly to rice; soak and cook until tender. Refrigerate cooked rice promptly in shallow containers within 2 hours at 4°C or colder, use within 3–4 days, and reheat to 74°C. Check soy/wheat in sauce and sesame allergy.
Allergens: 간장(대두, 제품에 따라 밀) / soy sauce (soy, possible wheat) / しょうゆ（大豆、製品によって小麦）, 통깨 / sesame / ごま
Image & source credits
AI-generated image.
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