Korean Mackerel and Dried Greens Rice Soup
Quick answer
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.
What makes this special
- Siraegi-godeungeo-gukbap combines marinated mackerel and dried greens in a rich, savory soybean paste broth.
- Mackerel marinated in gochugaru and garlic 10 minutes before entering the pot
- Doenjang strained through a sieve into anchovy stock for lump-free broth
Key ingredients
Core cooking flow
- 1 Trim tough stems from 250 g boiled siraegi, then cut the greens into 4 cm lengths.
- 2 Cut 300 g boneless mackerel into bite-size pieces.
- 3 Bring 6 cups anchovy stock to a full boil over high heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim tough stems from 250 g boiled siraegi, then cut the greens into 4 cm lengths.
Squeeze firmly to remove excess moisture so the doenjang broth stays clean and does not turn watery.
- 2Season
Cut 300 g boneless mackerel into bite-size pieces.
Toss with 0.5 tablespoon gochugaru and 0.5 tablespoon minced garlic, then let it season for 10 minutes without pressing the fish apart.
- 3Control
Bring 6 cups anchovy stock to a full boil over high heat.
Dissolve 1.5 tablespoons doenjang through a strainer, pressing only the paste through to reduce lumps and harsh bits.
- 4Control
When the broth returns to a boil, add the siraegi and simmer over medium heat for 12 minutes.
The stems should soften noticeably and the broth color should deepen before adding fish.
- 5Control
Add the seasoned mackerel, then lower the heat to medium-low and simmer for 10 minutes.
Avoid hard stirring because the flesh breaks easily, and gently shake the pot instead if needed.
- 6Control
Season with 1 tablespoon soup soy sauce, the remaining minced garlic, and the remaining gochugaru.
Add sliced green onion, simmer 2 minutes more, then ladle the hot soup over bowls of cooked rice.
After the steps
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