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 pepper|Cheongyang chili], and minced garlic, and finally stewing it in a broth made from dried 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.