siraegi guk!
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- This topic has 4 replies, 3 voices, and was last updated 3 years, 10 months ago by sanne.
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- June 13, 2020 at 11:30 pm #89745MariafuParticipant
hello!!!
I moved to seoul a few years ago and i have been enjoying learning cooking from maangchi’s videos. My favorite dish in korea is the siraegi-guk from Soonnam Siraegi but i can’t find the recipe anywhere. Can you make a video for this soup? I would really love to learn this dish!!
- June 14, 2020 at 6:34 pm #89763EvilGrinParticipant
Siraegi-guk
Fresh Radish Greens or Siraegi – 2 stalks
Anchovy-Kelp Broth – 5 cups
Doenjang paste – 2 Tablespoons
Tofu – 250 grams
Minced garlic – 1 Tablespoon
Green onion – 2 Tablespoons
Salt – 1 teaspoon
Siraegi-gukGive the radish greens an initial rinse. Then bring a pot of water up to boil. When boiling, put the radish greens in (put them in stem-side first). Blanche them (with lid on) for 2-3 minutes.
Put blanched greens through a strainer. Wash them under cold water. Then give them 2-3 good squeezes and take out the excess water. Chop the radish greens into small bite-sized pieces. Set aside
Put 5 cups of anchovy-kelp broth into a large pot. Bring it up to a boil. Once the broth is boiling, place in 2T of deonjang paste. Then put the diced radish greens in. Place lid on. Once broth starts to boil again, start your timer for 7 minutes.
In the meanwhile, chop up the green onion into small pieces. And cut tofu into small cubes.
After 7 minutes, place in 1T minced garlic into the soup. Place lid back on and let it boil for 2 minutes so the garlic can infuse into the broth.
After 2 minutes, place the tofu pieces in. Let it cook for a final 2-3 minutes (or until the radish greens turn soft).
Finally, use a soup ladle and skim the bubbles off the top. Give it a taste – if slightly bland, place in about 1 teaspoon of salt. Finish off with some green onions. - June 15, 2020 at 5:37 am #89779MariafuParticipant
Soonnam siraegi has 들깨 (deulkke?) Powder, do you know how I can add that correctly?
- June 18, 2020 at 8:36 pm #89785
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