How to boil dried siraegi and make siraegi stir-fry

High-quality siraegi is made from dried radish greens taken from fresh radishes. To choose good radish greens, select those that are soft in stem, have a bluish tint, and possess tender leaves, as they come from fresh radishes.

Once you have selected good siraegi, boiling it properly is important. We will discuss the method for boiling siraegi that was featured on Manmulsang. The method for boiling dried siraegi is as follows. Prepare an appropriate amount, choosing between 500g and 1kg. Prepare 50ml (1/4 cup) of sugar. Use hot water for soaking and cold water for boiling. For your information, siraegi increases in volume when soaked, so rather than estimating the dry amount, prepare an amount considering the volume after soaking.

1. If there is dust or impurities, soak it in water and wash it.

2. Exclude those that are too dry, and be careful not to break the siraegi.

3. After washing the siraegi in water, pour boiling hot water over it and let it soak for 25 minutes.

4. While it is common to soak in lukewarm water and boil the next day, if you pour hot water, you can boil it immediately without waiting long.

5. Use a large pot and press down firmly so that it is submerged in water.

6. Based on 500g of dried siraegi, add 1/4 cup (50ml) of sugar; if you want to boil less, you may reduce the amount.

7. When it comes to a boil, floats to the surface, and becomes tender, rinse it several times in cold water to remove impurities, squeeze out the moisture, and divide it into serving-size portions for the freezer.

1. Chop two handfuls of the prepared siraegi and add one spoonful of minced garlic.

2. Add 3 spoonfuls each of soup soy sauce and perilla seed oil, then knead it thoroughly.

3. Put the siraegi in a pan and stir-fry until the moisture is gone.

4. Mix in perilla powder or sesame salt to enjoy it in various ways.

[Fam Times = Reporter Kim Young-ji]