Uguji Bokkeum (Seasoned Radish Leaves)
You may be familiar with uguji, or radish leaves, from other dishes, like uguji galbitang (radish leaves with beef short rib soup). In this recipe, I use fresh radish leaves (although the photo of the browner dish is using dried radish leaves). Use whatever you can find most easily.
- 2 bundle young radish leaves (usually comes with small roots that you need cut off), about 1 ½ lb total
- 1 tbsp clear soy sauce (guk ganjang 국간장)
- 1 tsp fermented soybean paste (doenjang 된장)
- 1 tsp red pepper paste (gochujang 고추장)
- 1 tsp minced garlic
- 1 stalk green onion
- 1 tsp sesame oil
- ½ tsp anchovy powder (myulchi garu 멸치 가루)
- Wash the radish leaves thoroughly, you can cut the leaves in the middle, so it will be easier to wash.
- Bring a pot of water to boil, then add the leaves. Cook uncovered, stirring occasionally, for about 7-8 minutes or until the leaves are tender (times can vary depending on how young the leaves are). Drain and rinse. Squeeze out the excess water and cut the leaves into 4-5" inch bite sizes.
- Put into a bowl and add: soy sauce, fermented soybean paste, red pepper paste, garlic, chopped green onion, sesame oil and the anchovy powder. Mix thoroughly with both hands and let it sit for 5-10 minutes.
- Heat a pot or a deep frying pan with a lid with some oil(olive oil, or any vegetable oil) to cover the surface of the pan. Add the leaves and cook on high heat, stirring well for about 20 sec. Add 3 tbsp of water, then cover with the lid. Reduce heat and leave for about 5-6 minutes. Taste it to see if it’s tender enough, if not you can leave it on for couple of minutes, and also additional seasoning can be done add salt. Serve warm.
Serving Size: 4-6
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Preparation Time: 20 minutes