Regional & Country Table · 3 of Tables · Three of Tables

Siraegi-bap

Siraegi-bap (Dried Radish Green Rice) · 시래기밥

Difficulty: Easy
Time to plan: About 90 min planned, starting with cooked greens
Serves: 2 servings
Recipe: 5 steps
Listed places: 2

Decision notes · editorial comparison of references and preparation plans

Are radish-leaf rice and thistle rice the same dried-greens dish?

Siraegi uses radish leaves; gondre uses thistle. Our version starts with 200g of already cooked, drained radish greens. A dried product needs separate soaking and cooking according to its directions before weighing; that preparation is excluded from the planning time.

Check before ordering or preparing: Check dried or cooked radish leaves, tough-stem preparation, perilla oil and dressing.

KTO describes boiling dried radish leaves before cooking them with rice. Our editorial preparation starts with 200g already cooked and drained; the source is not used to infer an equivalent dried weight. KTO · Dried Radish Leaf Rice (시래기밥 / Siraegibap) · 2026-09-13

Alternative to compare: Gondre-bap (Thistle Rice)Make an order card Prepare this version

Food notes and context

Siraegi rice cooks prepared dried radish greens with rice. This recipe starts with already boiled greens; a dry product needs its own soaking and boiling preparation first.

Compare the stems and perilla aroma with gondre rice. Trim tough outer fibers and cut the greens into manageable lengths so a spoonful can hold both rice and greens.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Prep: Trim cooked greens and prepare rice
Cook: Follow cooker and rice directions
Wait: Includes rice soaking and resting
Ready in: About 90 min planned, starting with cooked greens

Soaking and cooking dried radish greens are not included. Follow their preparation directions separately and use 200g after cooking and draining. Actual timing depends on the rice and cooker.

Ingredients (2 servings)

Ingredient	Amount	Substitute abroad
Cooked radish greens, drained	200g after cooking and draining	For a dried product, separately complete the soaking and cooking specified on its label, then drain and weigh. Do not treat a dried weight as an equivalent amount.
Short-grain rice	1.5 cups	Can mix in brown rice
Perilla oil	2 tbsp	Sesame oil (different aroma)
Soup soy sauce	1 tbsp	2/3 the amount of regular soy sauce
Soy dressing (soy sauce, chili flakes, scallion, garlic, sesame)	1 small dish	Online Korean grocers
Perilla seed powder (optional)	1 tbsp	Can skip

Step by step

1.Trim the greens
Start with already cooked radish greens. Trim tough outer fibers, drain, weigh 200g and cut into bite lengths. If starting with a dried product, first soak and cook it separately following its directions.
2.Season the base
Massage the greens with perilla oil and soup soy sauce, then rest 10 minutes.
3.Set the pot
Spread the seasoned greens over soaked rice and cook with slightly less water than usual.
4.Mix the dressing
Stir soy sauce with chili flakes, chopped scallion, garlic, sesame seeds, and a drop of sesame oil.
5.Steam and fluff
Let the rice steam fully, fold greens and rice together, and serve with the dressing alongside.

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People eating (1–20)

Text to take with you

시래기밥 · Siraegi-bap · Siraegi-bap (Dried Radish Green Rice)

1명이 먹으려고 합니다. 인분·접시·냄비 중 주문 단위와 최소 주문량, 추천 양을 알려 주세요. / This is for 1 person. Please explain whether you sell portions, plates or pots, the minimum order and the recommended amount.

밥·반찬이 포함되나요? 따로 주문하는 항목과 추가 비용을 알려 주세요. / Are rice and side dishes included? Please explain separate items and extra charges.

주재료와 양념에 무엇이 들어가나요? / What are the main ingredients and seasonings?

Check dried or cooked radish leaves, tough-stem preparation, perilla oil and dressing.

If you have ingredient restrictions, name them and ask about sauces, toppings and preparation equipment. The seller must confirm whether changes are possible.

https://k-roastmysoul.com/en/foods/siraegi-bap

Measurement, doneness and storage references

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Your notes

Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Siraewon

Yanggu, Gangwon

강원특별자치도 양구군 국토정중앙면 봉화산로 457Location sources checked 2026.08.09

Public-record location check, not a live opening-hours guarantee. Confirm with the restaurant before visiting.

Location source 1

Directions Naver Map

Punchbowl Siraegi Village

Haean, Yanggu, Gangwon

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

The fictional face of this dish

Wood element · a slender, elongated face

You gather what others nearly threw away and turn it into medicine. A face like siraegi itself: the colder the wind, the deeper it gets.

Upright: Where others see scraps, you see treasure. As radish tops turn to tonic when dried, the leftover in your hands right now will carry you through winter.

Reversed: Hoarding what you cannot bear to toss is not thrift. Pile dry twigs under the eaves and you get clutter, not siraegi. Today, sort what to dry from what to throw.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Fine laugh lines around those eyes: the face of years endured with a smile. Siraegi is exactly that story. Radish tops once tossed aside hung under the eaves, taking frost and wind until they dried into something more precious than the radish itself. Your wrinkles have that siraegi grain. Hardship did not carve you down, child. It dried you into ripeness.

Those cheeks look lean but the core is firm. In face reading, such cheeks spend nothing on show and everything on substance. That is siraegi-bap: a house too poor for side dishes steamed rice under greens hung through winter, and the whole home turned nutty with perilla oil. Your housekeeping is that skill, making something from nothing. The children of rich houses can never learn that one, not if they die trying.

Your mouth rests closed and gentle: a face that rations its words. Siraegi boiled in a hurry stays tough; it must soak long and simmer slow to soften. Your words simmer like that before they come out, so they carry weight. But hold everything in and the inside dries up. Now and then, spit out a half-cooked word and live a little.

Siraegi is the green reborn from the place it was discarded. If your life holds a stretch of time that felt thrown away, look again: that is your medicine cabinet. The season of cold wind is the season you ripen, so do not fear winter.
Grandma's blessing

Table compatibility

Siraegi that endured winter and cheonggukjang that fermented long are classmates from the same school of patience, recognizing each other at the table. The raw, impatient yukhoe bibimbap runs on a different clock entirely.