Korean Dried Greens Mackerel Stew
Quick answer
Siraegi-godeungeo-jjigae is a spicy Korean stew that combines mackerel and boiled dried radish greens in a gochugaru-seasoned broth.
What makes this special
- Siraegi godeungeo jjigae balances oily mackerel umami with earthy, dried radish greens.
- Rice washing water neutralizes mackerel's fishiness and rounds the broth
- Gochugaru only, no gochujang, keeps the broth clear and sharp red
Key ingredients
Core cooking flow
- 1 Squeeze 250 g boiled dried radish greens firmly so they do not leave grassy...
- 2 Spread the radish across the bottom of the pot first, then lay the dried radish greens over it.
- 3 Place 500 g cleaned mackerel on top of the seasoned greens in a single layer.
Siraegi-godeungeo-jjigae is a spicy Korean stew that combines mackerel and boiled dried radish greens in a gochugaru-seasoned broth. The oily, pronounced umami of the mackerel and the earthy, slightly musty depth of the dried greens amplify each other in the pot, while Korean radish maintains a clean, refreshing base that prevents the combination from becoming too heavy. Using rice-rinse water as the broth foundation is a traditional technique that neutralizes the mackerel's fishiness while simultaneously giving the liquid a mild, rounded body that plain water cannot provide. The radish greens must be well squeezed after boiling to remove any grassy, off-putting odor; briefly sauteing them in perilla oil before adding them to the stew deepens their nutty character further. Seasoning with gochugaru alone, without gochujang, preserves the clarity and clean red color of the broth and keeps its defining quality: a penetrating spiciness that is simultaneously bracing and warming rather than paste-thick and murky. Onion, green onion, and minced garlic round out the aromatics and complete the flavor profile of a classic everyday Korean jjigae. Mackerel is typically added bone-in, and eating it by working the flesh off the bones with chopsticks as you go is part of the simple, unhurried character of the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Squeeze 250 g boiled dried radish greens firmly so they do not leave grassy liquid in the stew, then cut them into 4 to 5 cm pieces. Slice 220 g Korean radish into 0.8 cm half-moons, and cut the onion and green onion for later.
- 2Season
Spread the radish across the bottom of the pot first, then lay the dried radish greens over it.
Add 1.5 tablespoons gochugaru, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce, and toss gently so the greens are coated without crushing them.
- 3Season
Place 500 g cleaned mackerel on top of the seasoned greens in a single layer.
Pour 1000 ml rice-rinse water slowly down the side of the pot, not directly onto the fish, so the flesh stays intact and the seasoning remains settled.
- 4Control
Set the pot over medium heat and, once it begins to boil, skim off only the obvious foam from the surface.
Leave the lid slightly ajar and simmer for about 15 minutes, until the radish edges look translucent and the broth turns clear red.
- 5Control
Add 120 g onion and continue simmering for 12 more minutes, keeping the heat at a steady medium simmer.
Do not flip the mackerel; spoon broth over it 2 to 3 times so the top cooks through without breaking the pieces.
- 6Finish
Add 50 g diagonally sliced green onion and simmer for 3 minutes, just until it softens but still looks green.
Turn off the heat and rest the stew for 5 minutes, then check the seasoning and serve while the broth is hot.
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