Korean Braised Mackerel with Dried Radish Greens
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Siraegi godeungeo jorim is a Korean braised mackerel dish in which the fish and pre-boiled dried radish greens are cooked down with radish and onion in a chili-soy seasoning.
Read more
The richness of mackerel fat and the earthy, fibrous character of dried radish greens share the same braising liquid, each amplifying what the other brings to the pot. The radish greens must be boiled thoroughly before braising to soften their tough fibers and leach out any residual bitterness, which is then washed away with a cold rinse. Mackerel seasoned lightly with cooking wine is placed over the greens and vegetables, and the pot braises over medium-low heat for more than twenty minutes so the seasoning penetrates the flesh all the way through. Spooning the braising liquid over the fish two or three times during cooking ensures an even coating on the upper surface. Radish becomes sweeter and more concentrated as it reduces, neutralizing any fishiness from the mackerel. The finished dish, spooned generously over steamed rice with its spicy braising sauce, delivers a layered depth of flavor that is unmistakably Korean.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 600 g mackerel into serving pieces, sprinkle evenly with 1 tbsp cooking wine, and let stand for 10 minutes.
Lightly blot surface moisture so the fishy aroma does not spread into the braising liquid.
- 2Season
Spread 250 g Korean radish across the bottom of the pot, then add 250 g blanched dried radish greens and 120 g onion.
Loosen the greens as you layer them so the seasoning can move through evenly.
- 3Season
Mix 2 tbsp Korean chili flakes, 3 tbsp soy sauce, 1 tbsp minced garlic, the remaining 1 tbsp cooking wine, and 350 ml water.
Stir until no dry clumps of chili flakes remain.
- 4Control
Place the mackerel over the vegetables without heavy overlap, then pour the sauce around the edges.
Bring to a lively boil over high heat, and lower the heat once the edges bubble actively.
- 5Control
Reduce to medium-low heat, cover, and braise for at least 20 minutes.
Spoon the liquid over the fish two or three times during cooking so the top absorbs seasoning too.
- 6Control
Add 1 stalk green onion and simmer 5 minutes more until the liquid looks slightly thicker.
Turn off the heat when the radish is tender and the mackerel flakes easily at the thickest part.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi godeungeo jorim balances oily mackerel richness with the earthy, fibrous texture of pre-boiled dried radish greens.
- Finish cue
- Turn off the heat when the radish is tender and the mackerel flakes easily at the thickest part.
- Avoid this
- Boil radish greens well beforehand to soften tough fibers.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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