Braised Pacific Saury with Radish (Gwamegi Mujorim)
Braised Pacific Saury with Radish (Gwamegi Mujorim)
A Winter Delight: Savory Gwamegi Braised with Radish! Enjoy this dish with warm rice for a satisfying meal.
Gently simmered winter Gwamegi, packed with a salty and umami-rich flavor that will make you reach for more rice! This Gwamegi and Radish Braise is a must-try winter delicacy.
Main Ingredients- 3 pairs of Gwamegi (6 pieces)
- 300g Korean radish (about 1/4 of a medium radish)
- 2 cups (400ml) Dried kelp stock
- 1/6 Onion
- A little green onion (mainly the white part)
- 1/2 Red chili pepper
- 1/2 Green chili pepper (optional, for extra spice)
Seasoning Ingredients- 3 Tbsp Soy sauce (45ml)
- 1 Tbsp Sugar (15ml)
- 1 Tbsp Cooking wine (like mirin) (15ml)
- 1 Tbsp Gochugaru (Korean chili flakes) (7-10g)
- 1/2 Tbsp Minced garlic (7g, adjust to taste)
- 3 Tbsp Soy sauce (45ml)
- 1 Tbsp Sugar (15ml)
- 1 Tbsp Cooking wine (like mirin) (15ml)
- 1 Tbsp Gochugaru (Korean chili flakes) (7-10g)
- 1/2 Tbsp Minced garlic (7g, adjust to taste)
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly, peel it, and then slice it into flat, approximately 0.5cm thick pieces. They shouldn’t be too thin as they will be layered at the bottom of the pot.
Step 2
In a small bowl, mix all the seasoning ingredients (soy sauce, sugar, cooking wine, gochugaru, minced garlic) to create the sauce. Place the sliced radish at the bottom of a pot, pour over the prepared sauce and 2 cups of dried kelp stock. Bring to a boil over high heat.
Step 3
Once the stock comes to a boil, reduce the heat to medium and simmer for about 10 minutes, or until the radish becomes translucent and is about halfway cooked. When the radish starts to soften, add the sliced onion and the Gwamegi (prepared into bite-sized pieces). Cover the pot and continue to braise for another 5 minutes. Be careful not to overcook the Gwamegi, as it can become dry and tough.
Step 4
Finally, add the diagonally sliced green onion, red chili pepper, and green chili pepper. Simmer briefly until everything is well combined. The spiciness from the chilies and the aroma of the green onion will complete the dish. Serve it over warm rice for a delicious meal!
