Braised Young Radish Greens with Anchovies recipe - ingredients, nutrition and when to eat it
This Korean side dish is made by gently braising young radish greens and anchovies in a savory soybean paste sauce.
This Korean side dish is made by gently braising young radish greens and anchovies in a savory soybean paste sauce. The tender greens soak up a rich, lightly salty flavor that goes well with rice. It’s a nice addition to an early summer meal, when young radish greens are in season.
Side dishes · 30 minutes to cook
Nutrition (per 277.8g serving): 88.9 kcal · protein 10.2g · carbohydrate 4.9g · fat 3.7g · sodium 667.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Remove the anchovies’ guts to reduce bitterness.
Tips: The young radish greens release moisture as they cook, so there’s no need to add much water at the start.
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Ingredients (1 serving)
- Young radish — 150 g
- Dried anchovies — 10 g
- Doenjang (soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Water — 100 ml
- Sesame oil — 0.5 tsp