Winter Superfood Stew: Braised Perch with Dried Radish Greens
Winter Superfood Stew: Braised Perch with Dried Radish Greens
Jeonrado-Style Braised Perch: Crafting a Golden Sauce with Pear and Apple
This recipe brings together the nutritious winter delicacy of dried radish greens (siraegi) and fresh perch for a deeply flavorful stew, reminiscent of authentic Jeolla Province cuisine. It’s a hearty dish perfect for combating the winter chill and revitalizing your body. The combination of seasonal winter radish and tender radish greens enhances the umami of the perch, creating a satisfying meal that fortifies you against the cold.
Main Ingredients- 3 fresh Perch fish
- 1 handful Dried Radish Greens (Siraegi)
- 1 Tbsp Coarse Salt (for boiling radish greens)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Sesame Oil
- 1/4 Korean Radish (Mu)
- 1 Onion
- 1 Scallion
- 1 Cheongyang Pepper (or other chili pepper)
- 3 Tbsp Perilla Seed Powder
Braising Sauce Ingredients- 1 slice Pear (approx. 1/4 pear)
- 1 slice Apple (approx. 1/4 apple)
- 8 cloves Garlic
- 8 Tbsp Gochugaru (Korean chili powder)
- 8 Tbsp Guk-ganjang (soup soy sauce)
- 8 Tbsp Honey (adjust to taste)
- 1 Tbsp Maesil Cheong (green plum extract)
- 1 Tbsp Ginger Cheong (ginger extract)
- 1 tsp Black Pepper powder
- 500ml Anchovy and Dried Pollack Broth (or rice water/plain water if unavailable)
- 1 slice Pear (approx. 1/4 pear)
- 1 slice Apple (approx. 1/4 apple)
- 8 cloves Garlic
- 8 Tbsp Gochugaru (Korean chili powder)
- 8 Tbsp Guk-ganjang (soup soy sauce)
- 8 Tbsp Honey (adjust to taste)
- 1 Tbsp Maesil Cheong (green plum extract)
- 1 Tbsp Ginger Cheong (ginger extract)
- 1 tsp Black Pepper powder
- 500ml Anchovy and Dried Pollack Broth (or rice water/plain water if unavailable)
Cooking Instructions
Step 1
First, thoroughly clean the 3 perch by removing scales and innards. Make 2-3 shallow cuts on each side of the fish; this helps the seasoning penetrate better. Lightly sprinkle coarse salt over the fish and let it marinate for about 10 minutes. This step helps to remove any fishy odor and enhances the natural flavor.
Step 2
Soak the dried radish greens in cold water for about 2 hours until fully rehydrated. Once softened, boil them in water with 1 Tbsp of coarse salt for about 15 minutes until tender. Rinse the boiled greens under cold water several times and squeeze out excess moisture thoroughly. For even softer greens, you can add a little doenjang to the boiling water.
Step 3
In a bowl, combine the squeezed radish greens with 1 Tbsp doenjang and 1 Tbsp sesame oil. Gently massage the greens with your hands to coat them evenly. This pre-seasoning will add depth of flavor to the stew and complement the fish beautifully.
Step 4
Now, let’s make the flavorful braising sauce. In a blender, combine 1 slice of pear, 1 slice of apple, 8 cloves of garlic, 8 Tbsp gochugaru, 8 Tbsp guk-ganjang, 8 Tbsp honey, 1 Tbsp maesil cheong, 1 Tbsp ginger cheong, 1 tsp black pepper, and 500ml of anchovy and dried pollack broth (or your chosen liquid). Blend until smooth. The pear and apple add natural sweetness and complexity while helping to tenderize the ingredients.
Step 5
Prepare a wide pot or Dutch oven. Start by layering the bottom with the Korean radish, cut into 1-2cm thick slices. Then, spread the pre-seasoned radish greens evenly over the radish. This layer acts as a cushion, preventing the fish from sticking and burning, and allowing the radish and greens to absorb the delicious sauce.
Step 6
Arrange the 3 marinated perch fish on top of the radish greens layer. Pour about 600ml of the prepared braising sauce evenly over the fish and greens. Cover the pot and bring to a boil over high heat. Let it simmer vigorously for about 30 minutes. Periodically spoon some of the sauce over the fish and greens to ensure even flavoring.
Step 7
Once the fish is almost cooked through, add the diagonally sliced onion, scallion, and Cheongyang pepper to the pot. Sprinkle the 3 Tbsp of perilla seed powder over everything. Cover the pot again and continue to cook on low heat for another 5 minutes. This final step allows the flavors to meld beautifully, completing your delicious braised perch stew. Adjust seasoning if needed and enjoy!
