Siraegi Guk

About the dish

Siraegi is nothing more than radish tops, dried instead of discarded — and rich in fiber, it became vital sustenance through long winters when fresh vegetables were scarce. Simmered with doenjang and perilla into a nutty, savory soup, siraegi-guk carries the thrifty wisdom of the Korean household.

Key ingredient

Dried radish greens (siraegi) — rich in fiber for regularity and gut health; calcium and iron support bones and help support healthy iron levels, while their vitamins strengthen immunity. In season in winter, mainly from Yanggu.

Ingredients

Main: boiled siraegi, doenjang, ground perilla seeds, anchovy-kelp broth, scallion · Seasoning: minced garlic, soup soy sauce

Simple recipe

1. Toss the boiled siraegi with perilla oil and doenjang.
2. Add the greens to rice-rinsing water and bring to a boil.
3. Pour in anchovy-kelp broth and simmer until deeply savory.
4. Season with minced garlic and soup soy sauce.
5. Stir in ground perilla seeds for a rich finish.

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A Glass · Traditional pairing