Siraegi
Siraegi is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. Siraegi refers to radish stems and leaves or the outer leaves of cabbage dried in the sun and wind.
''Siraegi'' dishes
- Siraegi-jijimi – a type of jijimi that is made by first cutting soaked siraegi into bite-size pieces, then seasoning it with doenjang, perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska [pollock as food|Alaska pollock] head, kelp, and anchovy in tteumul water.
- Siraegi-doenjang-jigae – a type of doenjang-jjigae made by cutting soaked siraegi into bite-size pieces, massaging it with the mixture of doenjang, chili powder and minced garlic, and boiling it with scallions, red chili, shiitake mushrooms, and cubed tofu in anchovy broth.
- Siraegi-namul – a type of namul, made by boiling siraegi, slicing it in bite-size pieces, seasoning it with soup soy sauce, sesame oil, and minced garlic, and finally stir-frying it with chopped scallions. It is served with toasted sesame seeds sprinkled on top. It is one of the boreum-namul eaten on Daeboreum.