Braised Cutlassfish with Dried Radish Greens (Siraegi Galchi Jorim)
How to Make Siraegi Galchi Jorim: A Flavorful Braised Cutlassfish Recipe with Savory Radish Greens
A hearty and deeply flavorful dish featuring tender cutlassfish braised with abundant dried radish greens (siraegi). This Korean comfort food is a true ‘rice thief,’ meaning it’s so delicious you’ll eat an extra bowl of rice! The mild, slightly chewy texture of the well-seasoned siraegi perfectly complements the flaky cutlassfish, creating a dish that is both rustic and incredibly satisfying. Perfect as a main side dish for any meal.
Main Ingredients
- 300g boiled dried radish greens (siraegi), pre-cooked and ready
- 1 medium-sized cutlassfish (galchi), cleaned
- 1/2 stalk of green onion
- 1/2 onion
- 1 Korean green chili pepper (optional, adjust for spice)
- 500ml anchovy and kelp broth (or 500ml water + 1 soup stock cube)
Braising Sauce
- 1/2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of black pepper
- 1 slice of fresh ginger, thinly sliced
- 1/2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of black pepper
- 1 slice of fresh ginger, thinly sliced
Cooking Instructions
Step 1
First, prepare the cutlassfish to remove any fishy odor. Gently scrape off the silvery skin (called ‘eunbun’) from the surface of the fish with a knife. Also, rub and remove the black membrane from the inside of the cavity. Rinse the fish thoroughly under running water.
Step 2
Squeeze out any excess water from the pre-boiled dried radish greens (siraegi) by hand. Then, cut them into bite-sized pieces, about 5-7 cm long. This ensures the greens absorb the sauce evenly.
Step 3
Prepare the vegetables. Slice the onion into thick strips. Cut the green onion in half lengthwise, then chop it into large, long pieces. Finely chop the Korean green chili pepper.
Step 4
Let’s make the braising sauce, the key to this delicious dish! In a bowl, combine gochujang, gochugaru, minced garlic, cooking wine, soy sauce, sugar, black pepper, and the sliced ginger. Mix everything well until smooth and well combined. The ginger adds a wonderful depth of flavor, so don’t skip it!
Step 5
Now, let’s start braising. Spread the prepared siraegi evenly across the bottom of a pot or deep pan. Arrange the cleaned cutlassfish pieces on top of the siraegi, ensuring they are nicely layered.
Step 6
Brush the braising sauce evenly over the cutlassfish and siraegi. Make sure every piece is coated well. Pour in the anchovy and kelp broth. (Tip: For a quick and flavorful broth, dissolve 1 soup stock cube in 500ml of water.) Cover the pot with a lid and bring to a boil over medium heat. Let it simmer for about 20 minutes, allowing the ingredients to cook through.
Step 7
After 20 minutes, check if the cutlassfish and siraegi are tender and the liquid has reduced by about half. Add the sliced onions to the pot. Cover again and continue to simmer over medium-low heat for another 5 minutes, until the onions are softened and translucent.
Step 8
After 5 minutes, check if the onions are cooked through. Remove the lid. Using a spoon, ladle some of the simmering liquid from the bottom of the pot over the cutlassfish and siraegi. Continue to simmer, spooning the sauce over, until the sauce has thickened to your desired consistency.
Step 9
Once the sauce is rich and slightly reduced, add the chopped green onions and green chili peppers. Simmer for another minute or two until the aromatics are fragrant. Your delicious Siraegi Galchi Jorim is now ready! Serve hot with a side of steamed rice.
