Korean Mackerel and Dried Greens Rice Soup
Siraegi-godeungeo gukbap is a hearty Korean rice soup that simmers mackerel fillet and dried radish greens in a doenjang-based broth, then ladles everything over rice. The mackerel contributes a bold, oily umami while the siraegi adds an earthy vegetal depth - together in the fermented soybean broth, they create a rich, layered flavor. Anchovy stock forms the base, and a spoonful of gochugaru gives the soup a gentle heat that warms from the inside. The dried greens are boiled until completely tender before going into the pot, and the mackerel is deboned for easy eating. Finished with scallion and garlic, the broth soaks into the rice grains, making each spoonful a complete bite of soup, fish, greens, and grain.
Adjust Servings
Instructions
- 1
Trim tough stems from siraegi, cut into 4 cm pieces, and squeeze out excess moisture.
- 2
Cut mackerel into bite-size pieces and marinate with 0.5 tbsp gochugaru and 0.5 tbsp garlic for 10 minutes.
- 3
Bring anchovy stock to a boil and dissolve doenjang through a strainer.
- 4
Add siraegi and simmer 12 minutes, then add mackerel and cook 10 more minutes over medium-low heat.
- 5
Season with soup soy sauce, remaining garlic, and gochugaru, then add green onion and simmer 2 minutes.
- 6
Place rice in bowls and ladle the hot soup over to finish the gukbap.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Dried Radish Greens Beef Soup
Siraegi-soegogi-guk combines beef brisket or shank with dried radish greens in a doenjang-seasoned broth that is simultaneously meaty, earthy, and fermented. The beef simmers first, building a clear stock with substantial body, before the pre-boiled and softened radish greens are introduced. Doenjang dissolves into the stock and acts as a bridge between the animal richness of the beef and the vegetal, slightly bitter quality of the greens, making both taste more complete than they would alone. An optional spoonful of gochugaru adds warmth and color, shifting the soup from mild to gently spicy. Garlic and green onion handle the aromatic duties, and a scoop of ground perilla seeds - stirred in near the end - gives the broth a creamy, nutty finish that softens the edges. This soup is one of the more filling options in the Korean guk repertoire because both the beef and the fibrous greens provide substance and chew. A single bowl, ladled generously over rice, can replace an entire meal without any additional banchan. The flavors deepen overnight, making leftovers an anticipated breakfast rather than an afterthought.
Korean Dried Radish Greens Pork Soup
Siraegi-dwaejigogi-guk is a hearty Korean soup that marries dried radish greens with pork in a broth deepened by doenjang and warmed with a moderate dose of gochugaru. The dried greens are first boiled until pliable, then dressed with soybean paste so the fermented flavor works its way into every fiber. Pork shoulder or neck, cut into bite-sized pieces, simmers alongside, releasing rendered fat that enriches the broth and adds a full-bodied mouthfeel. The chili flakes turn the liquid a dark reddish-brown and introduce a gentle heat that prevents the pork fat from feeling heavy. Garlic and green onion build the aromatic base, and some cooks add a splash of perilla oil at the end for an extra layer of nuttiness. The greens keep a pleasant chew even after long cooking, providing textural contrast to the tender pork. Served over rice with plenty of broth ladled on top, each spoonful delivers doenjang, pork, and radish greens in a single, satisfying combination. This soup is at its best during winter, when dried radish greens from the autumn harvest are at peak flavor and the cold weather demands something hot and substantial.
Korean Dried Radish Greens Beef Pot Rice
This pot rice layers soy-garlic marinated beef and softened siraegi over soaked rice, then cooks everything together in a heavy pot so the meat juices and earthy green flavors permeate every grain. Perilla oil is added to the pot, giving the finished rice a glossy sheen and a distinctly nutty aroma. As the rice cooks, the beef releases its savory juices downward while the siraegi steams on top, creating a gradient of flavor from meaty bottom to herbaceous top. A doenjang-based sauce mixed in at the table adds a salty, fermented punch that amplifies both the beef and the greens. The crispy scorched rice - nurungji - that forms at the bottom of the pot provides a crunchy finish to an otherwise soft, deeply flavored meal.
Korean Thistle and Mackerel Pot Rice
Sesame oil-sauteed radish lines the bottom of a pot, followed by soaked rice and squeezed gondre greens, with a mackerel fillet marinated in cooking wine and ginger juice placed on top. As the rice cooks over low heat for fourteen minutes and rests covered for five more, the earthy thistle aroma and the deep fish umami meld into every grain. Keeping the mackerel skin-side up prevents the flesh from breaking apart, and the radish layer at the bottom guards against sticking while adding its own mild sweetness. A drizzle of soy sauce and a gentle toss before serving bring all the flavors together.
Korean Dried Radish Greens Chicken Porridge
This porridge combines shredded poached chicken breast with siraegi (dried radish greens) and rice for a clean, protein-rich bowl. The siraegi lends a grounding earthiness to the porridge base, while the hand-torn chicken provides a fibrous, lean texture in every spoonful. Rice is first stir-fried in sesame oil to add a nutty layer before water is poured in and everything simmers slowly until the grains dissolve into a thick, smooth consistency. Scallion and garlic build aromatic depth, and a splash of light soy sauce ties the flavors together without heaviness. Low in fat and easy to digest, this is a restorative meal that feels light on the stomach while still delivering substance and warmth.
Korean Dried Greens Mackerel Stew
This spicy stew brings together mackerel and boiled dried radish greens in a gochugaru-seasoned broth. The oily richness of the mackerel merges with the earthy depth of the radish greens, while Korean radish keeps the broth clean and refreshing. Rice-rinse water serves as the base, taming any fishiness while adding a gentle body to the soup. Seasoned with onion, green onion, garlic, and soup soy sauce, it is a classic Korean home-style dish.