Siraegi doenjangguk (Gyeongsang style)

To prepare the Dried radish greens, soak them in cold Water overnight (at least 8 hours). After soaking, boil the Dried radish greens in fresh Water for 30-60 minutes until tender. Drain, rinse thoroughly under cold Water, and squeeze out excess Water. Cut the rehydrated Dried radish greens into 5-7 cm lengths.

For the stock, combine 1500g Water, Dried anchovies, Dashima, Onion, and Dried shiitake mushrooms in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the Dried anchovies, Dashima, Onion, and Dried shiitake mushrooms from the stock and discard.

In a large bowl, combine the prepared Dried radish greens with 70g Doenjang, 20g Minced garlic, Perilla oil, and Ground perilla seeds. Mix thoroughly by hand, ensuring the seasoning is well distributed into the Dried radish greens.