Siraegi Guk (Radish-Top Soup)

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This rustic soup is traditionally made with dried radish greens, but this recipe from chef Dennis Lee of California's Namu Stonepot restaurants features fresh ones. Some Korean and Asian markets sell young radishes, which are predominantly the greens—perfect for making this dish. Lacinato kale is a good substitute. Round out the meal with steamed rice and kimchi. Read more about the recipe.

By Dennis Lee

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Siraegi Guk (Radish-Top Soup) — Photo: Ryan Liebe

Active Time:

30 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Egg-Free Gluten-Free Low-Calorie

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Ingredients

8 cups water
7 dried anchovies, gutted, if desired (see Tip)
4 dried shiitake mushrooms
1 3-by-3-inch piece kombu (see Tip)
10 cups radish tops or stemmed lacinato kale, chopped
1 (14 ounce) package soft tofu, drained, patted dry and cut into 1-inch cubes
½ medium onion, thinly sliced
½ cup diced pork belly or shoulder (3 ounces; optional)
3 cloves garlic, minced
3 tablespoons doengjang (see Tip)
1 tablespoon fish sauce
1 tablespoons gochugaru (see Tip)
Chopped scallions for garnish

Directions

Combine water, anchovies, shiitakes and kombu in a large pot. Bring to a boil over high heat. Remove the anchovies, shiitakes and kombu with a slotted spoon or skimmer; discard.
Add radish tops (or kale), tofu, onion, pork (if using), garlic, doengjang, fish sauce and gochugaru to the broth. Bring to a boil and cook for 5 minutes. Reduce heat to low and simmer until the greens are tender, about 10 minutes more. Ladle the soup into bowls and garnish with scallions.

Tip

Dried anchovies add rich flavor to soups and stews or can be eaten as a snack. Doengjang is a flavorful paste made from fermented soybeans. Fruity, smoky gochugaru is made from sun-dried hot red peppers. Kombu (dried kelp) is used to add umami to many Korean soups. Some large grocery stores sell these Korean pantry staples, but you may need to visit your local Korean or Asian market or order them online.

Originally appeared: EatingWell Magazine, October 2021

Nutrition Facts (per serving)

115	Calories
2g	Fat
17g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 115
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 9g	18%
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 2mg	1%
Vitamin A 17250IU	345%
Sodium 851mg	37%
Potassium 180mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Siraegi Guk (Radish-Top Soup)

Ingredients

Directions

Tip

Nutrition Facts (per serving)

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