Korean Braised Mackerel with Dried Radish Greens
Siraegi godeungeo jorim is a Korean braised mackerel dish cooked with blanched dried radish greens, radish, and onion in a chili-soy sauce. The richness of mackerel fat and the earthy fiber of the dried greens meet in a single pot, each amplifying the other's flavor. Mackerel pre-seasoned with cooking wine is placed on top of the vegetables and braised over medium-low heat for more than twenty minutes, allowing the seasoning to penetrate the fish. Thorough boiling of the greens beforehand is essential to soften their tough fibers, and serving the finished dish over rice with generous spoonfuls of the spicy sauce captures its full depth.
Adjust Servings
Instructions
- 1
Cut mackerel into portions and marinate with 1 tbsp cooking wine for 10 minutes.
- 2
Layer radish slices on the pot bottom, then add radish greens and onion.
- 3
Mix chili flakes, soy sauce, minced garlic, remaining wine, and water for the braising sauce.
- 4
Place mackerel on top, pour in the sauce, and bring to a boil over high heat.
- 5
Once boiling, reduce to medium-low, cover, and braise for 20 minutes.
- 6
Add green onion and simmer 5 more minutes to reduce the sauce, then turn off the heat.
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