"Si Rae Gi Na Mul" ㅡㅡMarinated the Dried Daikon Leaves/炒拌白萝卜叶/시래기나물

"Si Rae Gi Na Mul" ㅡㅡMarinated the Dried Daikon Leaves/炒拌白萝卜叶/시래기나물 Vegetable 2013/02/12 13:57   http://kkimchi88.blog.me/70159019881

Dear friends, have you ever tried the dried daikon leaves ? In Korean, we call it "시래기나물/Si Rae Gi Na Mul ". The dried daikon leaves are available at the Korean supermarket or you can make it yourself if you have the fresh daikon leaves. Cut the daikon leaves from the daikon, blanch it in the boiling water, remove it from the boiling water, drain it and dry it under the sun....
Cook it for Korean dishes...

朋友们，您可曾采用乾的白萝卜叶来做料理？ 在韩文，我们称它为 “ 시래기나물/Si Rae Gi Na Mul"。 在韩国的各超市都可买到，若您有新鲜的白萝卜叶，不妨尝试将它泡在热水中后取出，除去水份，在太阳光下将它晒干。。。。可用来烹调各种韩国料理。。。


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Daikon refers to a wide variety of winter radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon commonly have elongated white roots
Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 cal, largely from carbohydrates
The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout
Radish leaves are sometimes used in recipes

蘿蔔（學名：Raphanus sativus），古名菲。别名菜头、蘆萉、莱菔、罗卜，十字花科草本植物。蘿蔔的根部是最常见的蔬菜之一，但實際上整株植物都是可吃的。种子称为莱菔子，是常用的中药。
蘿蔔分為白蘿蔔、青蘿蔔和櫻桃蘿蔔三種。而胡蘿蔔並不是蘿蔔的一種，因為胡蘿蔔屬傘形目傘形科。
白蘿蔔：是東亞最常見的蘿蔔，也是體積較大的一種。日文稱其為「大根」。它的形狀和胡蘿蔔甚為相似，味道不甚濃烈。可以蒸、煎，或作為湯料。蘿蔔也可以製成較複雜的食物，如蘿蔔糕或以蘿蔔絲為餡料的酥餅
蘿蔔是秋冬當造的時令蔬果，含有非常多營養，包括維他命A、B、C、D及E。事實上，各種蘿蔔都含有這些營養素，但以白蘿蔔最多。因為白蘿蔔含有多種養分，吸收後進入血液當中，可促進新陳代謝功能。而因為白蘿蔔性味較涼，所以還有清熱氣、解毒的功效。
因為白蘿蔔偏向寒涼，所以體質偏寒或者患有胃病的人士不宜進食過多。同時，因為在中醫學說中，蘿蔔會「化氣」，如果剛剛進食補品（如人參），同一日內就要避免進食蘿蔔，以免減低補益效果。
萝卜在潮汕地区俗称「菜头」；经过腌制俗称「菜脯」。潮汕小菜有「菜脯蛋」（就是用菜脯炒鸡蛋）。
(Source : wikipedia)

This is the " Si Rae Gi Na Mul " that I bought from the market...

Cut it into  about 3 to 4 cm long stripes..

Ingredients :
"Si Rae Gi Na Mul " 300 g
soy bean sauce 2 Tsp
minced garlic 1 Tsp
2 Tsp of perilla oil ( Si Rae Gi Na Mul is a good match with perilla oil, I stronglu recommend it; if you can't get it; you may use cooking oil or sesame oil to substitute it)
a pinch of salt ( it depends on your taste, if you think the soy bean sauce is not salty enough, you may add in some more soy bean sauce or salt )
 1/2 tsp roasted sesame seeds ( optional )

Method :
1. If the " Si Rae Gi Na Mul" you bought are the dried one, then, please soak it in the water for a few hours, it will expand enormously when soaked in the water.

2. If the " Si Rae Gi Na Mul" you bought are not the dried one, this means that the seller has soaked it in the water, then, you may skip the abovementioned process.

3. Wash the "Si Rae Gi Na Mul" and drain.

4. Blanch it in boiling water.

5. Remove it from the boiling water immediately and drain.

6. Gather the "Si Rae Gi Na Mul" in your palms and press out the excess water.

7. Cut it into 3 to 4 cm long stripes.

8. For me, I like to marinate it with the perilla oil, minced garlic and soy bean sauce for about 15  to 30 minutes before I fry it (or you may just put the oil in the fry pan and fry it directly with the minced garlic,soy bean sauce and 'Si Rae Gi Na Mul")

9. Put the marinated " Si Rae Gi Na Mul " in the fry pan, fry it for a few minutes.

10. Place the " Si Rae Gi Na Mul " on a dish and sprinkle some sesame seeds if you like.