Korean Hairtail Braised with Dried Greens
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Siraegi galchi jorim is a Korean braised hairtail fish dish assembled by layering boiled dried radish greens, radish, and hairtail in a pot, then simmering everything together in a sauce built from gochugaru, soy sauce, and gochujang.
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Rubbing the dried radish greens with a teaspoon of doenjang before they go into the pot allows fermented earthiness to penetrate the greens during cooking, adding a layer of depth that the braising sauce alone cannot provide. The greens are firm and springy enough that long simmering does not cause them to fall apart, and their cellular structure soaks up the braising liquid so thoroughly that every bite releases a concentrated burst of the seasoned sauce. Radish absorbs the stock produced by the fish and the greens as it cooks, developing a clean, gentle sweetness that grounds the spice of the sauce. The hairtail is never turned during cooking; the braising liquid is spooned over it repeatedly instead, which preserves the delicate, layered texture of the flesh and prevents it from flaking and falling apart in the pot. Closing the lid and maintaining a steady medium-low heat while basting only between lid lifts gives the fish the best chance of arriving at the table intact. The finished dish is the kind of strongly seasoned, deeply savory Korean side that makes a full bowl of white rice disappear without effort.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 800 g hairtail into serving pieces, soak it in lightly salted water for 5 minutes, then rinse and pat dry.
Squeeze excess water from 300 g boiled dried radish greens and rub in 1 teaspoon doenjang lightly.
- 2Season
Slice 250 g Korean radish thickly and spread it across the bottom of the pot.
Add the seasoned greens and 120 g onion on top so the hairtail will not sit directly against the hot base.
- 3Season
Whisk 4 tablespoons soy sauce, 2 tablespoons gochugaru, 1 tablespoon gochujang, minced garlic, ginger juice, and 500 ml anchovy stock until smooth. Break up any paste clumps so the seasoning spreads evenly while braising.
- 4Control
Lay the hairtail in one layer over the vegetables and pour the sauce around the edges.
Bring it to a boil over high heat, skim foam, cover, then braise over medium-low heat for 20 minutes.
- 5Step
Do not flip the hairtail; each time you lift the lid, spoon the braising liquid over the fish.
Continue braising about 10 minutes, until the radish turns translucent and the greens look fully moistened.
- 6Finish
Add 1 sliced hot green chili and simmer 2 more minutes to release its aroma.
When the sauce is slightly thickened and the hairtail flesh has turned opaque white, turn off the heat and serve carefully.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi galchi jorim lets rich hairtail umami soak into dried radish greens during a slow simmer in spicy gochujang sauce.
- Finish cue
- When the sauce is slightly thickened and the hairtail flesh has turned opaque white, turn off the heat and serve carefully.
- Avoid this
- Do not flip hairtail; baste with sauce to keep the flesh intact.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 11 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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