AI-generated imageKorean Siraegi Doenjang Soup with Perilla (2 Servings)
A Korean homestyle soybean-paste soup made with tender cooked radish greens and ground perilla added at the end.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse tender precooked siraegi, drain and cut into 4–5 cm pieces. Dried greens require thorough soaking and boiling beforehand.
- 02
Coat the greens evenly in soybean paste, anchovy powder and garlic.
- 03
Add seasoned greens and 1 L water to a pot. Boil, then simmer 15–20 minutes over medium heat until tender.
- 04
Add chopped scallion and optional chilies. Stir in ground perilla at the end, simmer 1–2 minutes; dilute with water if too salty.
Helpful source links
Before you cook
Soak and thoroughly cook dried greens before use. Doenjang contains soy and anchovy powder contains fish. Refrigerate leftovers within two hours, then bring to a boil before serving.
Allergens: soy, fish (anchovy), perilla seed sensitivity
Image & source credits
AI-generated image.
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