Uguji Bokkeum / Seasoned Radish Leaves (우거지볶ìŒ)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 stalk green onion
- 2 bundles young radish leaves, 1/2 lb remove small roots
- 1 tablespoon soup soy sauce, guk ganjang
- 1 teaspoon doenjang
- 1 teaspoon gochujang
- 0.5 teaspoon anchovy powder (myulchi garu 멸치 가루)
- Carbohydrate 0.504648543395473 g
- Cholesterol 0 mg
- Fat 1.13559442745607 g
- Fiber 0.112071591077482 g
- Protein 0.112756117241234 g
- Saturated Fat 0.161567558087181 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.717960533506444 mg
- Sugar 0.39257695231799 g
- Trans Fat 0.0526852670917337 g
- Calories 12 calories
1. Wash the radish leaves thoroughly, you can cut the leaves in the middle, so it will be easier to wash. 2. 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. 3. 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. 4. 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. 5. 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.
