Dried radish leaves are prepared by cutting off the greens of radish after harvesting in the winter. This was dried and consumed in the past when food was scarce, and it was cooked in many different ways such as soybean paste soup or seasoned with condiments. Many people have been purchasing dried radish leaves since recently receiving attention as a health food. The dried leaves were thrown away after being cut from the radish in the past, but with the recently growing popularity of dried radish leaves, a new variety of radish focusing mainly on the leaves was developed recently.
└ Drying radish leaves at Yanggu
Dried radish leaves of Yanggu that are dried only with sunlight and wind and can be dried anywhere in the Yanggu region thanks to the optimal climate conditions are grown in highlands at an average of 450m or higher altitude with daily temperature differences upwards of 20 degrees. It is repeatedly frozen and thawed so it has softer and deeper flavors than the dried radish leaves of other regions. Furthermore, unlike the dried radish leaves of other regions, it is best to cook without peeling the stems because the dried radish leaves of Yanggu are soft even without having to peel the skin, and because the peels are rich in dietary fibers.
└ Dishes prepared with dried radish leaves of Yanggu
The Yanggu Siraegi Table d’hote is a popular menu among tourists as it offers rice, soup and seasoned vegetable dishes made with the dried radish leaves of Yanggu. The scent of the dried radish leaves spread in the mouth when eating the dried radish leaf rice with sauce. A bite of the dried radish leaves soaked in the sauces of steamed chicken together with rice is a taste of heaven, and ending the meal with scorched rice-water with dried radish leaves will leave a warm energy in the entire body. Because dried radish leaves can be easily prepared at home as well, it is recommended to purchase the dried radish leaves of Yanggu and try making it at home.