Dried-radish-greens soup
시래깃국
- Main ingredients
- Dried radish leaves, soybean paste, garlic, stock; optional perilla powder
- Flavor and character
- Dried radish leaves are soaked, simmered until tender, seasoned with soybean paste and cooked in broth. They retain a fibrous texture; perilla powder makes some versions thicker and nutty. Distinguish radish-leaf siraegi from cabbage-leaf ugeoji.
- How to eat it
- Ask for long stems to be cut if needed. Taste before salting because the paste and stock already season the soup. Perilla powder changes the broth’s thickness considerably.



