Siraegi-doenjang-guk (Radish Green Soybean Paste Soup)

How to make it

1. 1

   Prep

   • Peel the tough outer skin from the cooked siraegi and cut it into 5 cm lengths. / • Slice the green onions on the diagonal. / • Remove the innards from the dried anchovies.

2. 2

   Add the dried anchovies to the water, boil for 15 minutes, then scoop them out.

3. 3

   Toss the siraegi with the doenjang, guk-ganjang, minced garlic, and sesame oil.

4. 4

   Add the seasoned siraegi to the broth and bring to a boil.

5. 5

   Once it boils, lower to medium-low heat and simmer for 35 minutes.

6. 6

   Add the green onions and simmer 5 minutes more.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the skin isn't peeled from the siraegi, it stays stringy.
• Adding the doenjang too late means the siraegi never takes on the seasoning.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 3 days refrigerated. Can be frozen for 30 days.