Braised Dried Radish Greens with Soybean Paste recipe - ingredients, nutrition and when to eat it
Tender boiled dried radish greens are slowly braised with soybean paste and the savory aroma of anchovies.
Tender boiled dried radish greens are slowly braised with soybean paste and the savory aroma of anchovies. Their salty, earthy flavor goes well with rice and makes a warm accompaniment on chilly evenings.
Vegetables · 25 minutes to cook
Nutrition (per 406.5g serving): 144.5 kcal · protein 10.8g · carbohydrate 11.9g · fat 6.8g · sodium 1048.4mg
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: If the dried radish greens are tough, boil them for about five extra minutes before cooking.
Tips: Coating them with soybean paste first helps the seasoning soak in evenly during a short braise.
Tips: Turn off the heat before the liquid dries out completely to keep the greens moist enough to mix with rice.
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Ingredients (1 serving)
- Dried radish greens — 150 g
- Doenjang — 1 Tbsp
- Dried anchovies — 8 g
- Garlic — 2 pc
- Green onion — 20 g
- Perilla oil — 1 tsp
- Water — 200 ml