Step 1

Use pre-prepared, tender dried radish greens (siraegi). If using fresh radish greens, blanch them in boiling water, rinse under cold water, and squeeze out excess moisture before proceeding.

Step 2

First, prepare the broth, which is the foundation for this delicious braise. While the broth is simmering, you can make the sauce to save time.

**Broth Ingredients:**
– 2 stalks green onion (cut into large pieces)
– 1 piece daikon radish (about 2 inches thick)
– 1/2 onion (you can use it with the skin on after washing thoroughly)
– 3-4 dried anchovies (Deopori) with innards removed, or 1 handful of regular anchovies
– 4 pieces dried kelp (dashima), wiped clean

In a pot, combine all the broth ingredients with about 600ml (approx. 3 cups) of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20-30 minutes to extract a deep flavor. Once the broth is ready, strain out all the solids.

Step 3

Let’s make the flavorful sauce that will bring this dish to life!

**Sauce Ingredients:**
– 1/2 ladle soup soy sauce (guk-ganjang, approx. 3 Tbsp): Adds umami and color better than regular soy sauce.
– 1/2 ladle cooking wine (mirin or rice wine, approx. 3 Tbsp): Helps to remove any fishy odor and enhances flavor.
– 2 Tbsp minced garlic: Don’t be shy with the garlic!
– 1/2 ladle red chili powder (gochugaru, approx. 3 Tbsp): Add more if you prefer a spicier kick.
– A pinch of black pepper

Combine all sauce ingredients in a bowl and mix well. Set aside.

Step 4

Season the prepared dried radish greens (siraegi) with the homemade paste for a foundational flavor.

**Siraegi Seasoning:**
– 2 Tbsp doenjang (Korean soybean paste): This is key for a rich, savory taste.
– 1/2 Tbsp minced garlic
– A pinch of grated ginger: The ginger’s aroma helps eliminate any fishiness.
– 1 Tbsp sesame oil: Adds a nutty aroma and richness.
– 1/2 Tbsp sugar: Slightly balances the bitterness of the doenjang.

Place the siraegi in a bowl, add all the seasoning ingredients, and mix gently with your hands, ensuring the paste is evenly distributed. Let it marinate for a short while; this step allows the siraegi to absorb deep flavors, making the final dish much more delicious.

Step 5

For this recipe, we’re using fresh Norwegian mackerel. Although it’s pre-prepared, take it out of the package, give it a quick rinse under running water, and then cut it into about 4 portions. (You can also remove the tail part of the mackerel if you prefer, as it might break apart during cooking.)

Step 6

Now it’s time to bring all the ingredients together and let them simmer to perfection.

Spread the seasoned siraegi evenly on the bottom of a deep pot. Arrange the prepared mackerel pieces on top of the siraegi. Generously spoon the prepared sauce over the mackerel. Finally, pour in the prepared broth, enough to partially cover the ingredients. (If you don’t have enough broth, you can add a little water.)

Step 7

Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat to medium-low, and simmer uncovered for about 15-20 minutes, or until the sauce has reduced and thickened slightly. Spoon some of the simmering sauce over the mackerel and siraegi occasionally to ensure even flavor distribution. Towards the end of cooking, taste the braise and adjust the seasoning with more soup soy sauce or salt if needed. Just before turning off the heat, add the sliced green onion, red chili, and green chili peppers, and simmer for another minute. This will add a beautiful color and enhance the overall flavor, completing your delicious Simmered Mackerel with Dried Radish Greens!