Spicy and Savory Simchi (Mackerel) Stew with Dried Radish Greens
A Hearty and Satisfying Dinner Menu: Simchi Stew with Dried Radish Greens
Enjoy the mild, tender flesh of mackerel complemented by a spicy and zesty sauce. This dish is incredibly delicious and satisfying, especially with its generous portions of large mackerel pieces and a medley of other ingredients. A hearty meal that will leave you feeling completely full and content!
Main Ingredients
- 760g prepared mackerel
- 600g boiled dried radish greens (siraegi)
- 300g radish
- 1 stalk green onion
- 1/2 onion
- 1 chili pepper (cheongyang)
- 4 cups rice water
- 1 cup dried anchovy and kelp broth
- 2 Tbsp perilla oil
- 1 red chili pepper (for garnish, optional)
To Remove Fishiness
- 1 cup soju (Korean rice wine)
- 1/2 cup cheongju (rice wine)
- 2 slices ginger
- 2 pinches salt
Sauce
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili powder)
- 2.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp minced garlic
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/3 tsp minced ginger
- 1/3 tsp black pepper
- 1 cup soju (Korean rice wine)
- 1/2 cup cheongju (rice wine)
- 2 slices ginger
- 2 pinches salt
Sauce
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili powder)
- 2.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp minced garlic
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/3 tsp minced ginger
- 1/3 tsp black pepper
Cooking Instructions
Step 1
Using scissors, carefully trim and remove all the fins from the mackerel. This step helps reduce any fishy taste and makes the fish easier to eat.
Step 2
Inside the mackerel’s body cavity, you’ll find red blood clots. Rinse these thoroughly under running water, using your fingernails to scrape them away. You’ll also see a black membrane along the belly; be sure to remove this as well. This thorough cleaning ensures a clean flavor.
Step 3
Place the prepared mackerel in a bowl. Add all the ingredients for removing fishiness (soju, cheongju, ginger slices, and salt). Gently toss to coat the mackerel evenly. Let it marinate for about 10 minutes to effectively remove any unpleasant odors.
Step 4
Prepare the vegetables for the stew. Cut the radish into large, bite-sized cubes. Slice the green onion diagonally. Chop the onion into large pieces. Slice the cheongyang chili pepper in half and remove the seeds, then cut into large pieces. Slice the red chili pepper diagonally for garnish.
Step 5
If the boiled dried radish greens (siraegi) have any tough outer skins, peel them off. Cut the greens into manageable pieces. Thorough preparation ensures a pleasant texture.
Step 6
In a separate bowl, combine all the sauce ingredients (gochujang, gochugaru, doenjang, minced garlic, fish sauce, minced ginger, and black pepper). Mix them well until a smooth, uniform sauce is formed. This is a crucial step for a flavorful stew.
Step 7
In a cooking pot, arrange the large radish pieces, green onion, and onion at the bottom. Spread about two-thirds of the prepared sauce evenly over the vegetables. Layering the ingredients this way allows the vegetables to release their flavors and meld with the sauce, creating a richer taste.
Step 8
Next, generously layer the prepared siraegi on top of the vegetables. Arrange the sliced cheongyang and red chili peppers attractively over the siraegi. Finally, place the cleaned mackerel pieces neatly on top, and spread the remaining one-third of the sauce evenly over the fish.
Step 9
Pour the rice water and anchovy-kelp broth into the pot, and drizzle with perilla oil. Bring the stew to a boil over high heat for 12 minutes with the lid off, allowing the sauce to dissolve and the liquid to reduce slightly. Then, reduce the heat to medium-low, cover the pot, and simmer for 48 minutes. This slow cooking process ensures the mackerel and siraegi become tender and absorb the rich flavors of the sauce.
Step 10
Check if the stew has reached your desired consistency and if the ingredients are fully cooked and tender. Once satisfied, turn off the heat. Transfer the delicious Siraegi Simchi Jjoriim to a serving dish. It makes for a wonderful and complete meal, especially when served with a bowl of hot rice!
