Korean Hairtail Braised with Dried Greens
Siraegi galchi jorim is a Korean braised hairtail fish dish layered with boiled dried radish greens and radish, then simmered in a sauce of gochugaru, soy sauce, and gochujang. The dried greens absorb the braising liquid like a sponge, releasing concentrated seasoning with every bite, while the radish soaks up the stock and adds a clean sweetness. The hairtail is never flipped during cooking; instead the sauce is spooned over it repeatedly to preserve the delicate flesh. A teaspoon of doenjang rubbed into the greens before cooking deepens the earthy backbone of the dish, producing a robust side that demands a full bowl of rice.
Adjust Servings
Instructions
- 1
Cut hairtail into segments, soak in light salted water for 5 minutes, then rinse.
- 2
Layer radish on the pot bottom, then add dried greens and onion.
- 3
Mix soy sauce, chili flakes, gochujang, garlic, ginger juice, and stock for the braising sauce.
- 4
Place fish on top, pour sauce, bring to a boil, then braise over medium heat for 20 minutes.
- 5
Spoon sauce over fish while braising 10 more minutes; add chili and simmer 2 minutes to finish.
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