Spicy Gwamegi Jorim (Braised Semi Dried Herring)
A special side dish made by gently braising leftover gwamegi and Korean radish in a spicy seasoning sauce until the liquid is reduced.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a spicy side dish for rice that makes great use of leftover gwamegi. First cook the Korean radish until halfway done, then add the gwamegi and vegetables and simmer until the liquid is reduced to a shallow simmer. Peeling the skin off reduces the fishy smell and brings out its signature chewy texture.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Gwamegi (semi-dried Pacific saury or herring)10 whole
- Korean radish (mu)200 g
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Water from washing rice2 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1/2 tbsp
- Minced ginger1/2 tsp
- Ground black peppera little
- Peeling the skin off the gwamegi makes it softer and less fishy.
Steps
Peeling the skin off the gwamegi makes it softer and less fishy.
Cut it into bite-sized pieces (into 3 parts), slice the Korean radish into 0.5 to 1 cm thickness,
and slice the large green onion and Cheongyang chili peppers diagonally.
Add all seasoning ingredients and mix well, adding about 2 tbsp of water or water from washing rice to help them blend.
In a pot, pour half of the Korean radish and half of the water from washing rice, add half of the seasoning,
and boil until the Korean radish is about halfway cooked.
Add the gwamegi, large green onion, and chili peppers, along with the remaining water from washing rice and all the remaining seasoning,
and braise until the liquid is reduced to a shallow simmer, and it is done.
Ppunwife's tips
- Add all seasoning ingredients along with about 2 tbsp of water or water from washing rice so they mix together smoothly.
FAQ
How should I prepare gwamegi to reduce the fishy odor?
Peeling off the skin of the gwamegi makes it less fishy and gives it a softer texture.
What is the order and heat management when braising the radish and gwamegi?
First add the Korean radish with half of the seasoning and half of the rice water and cook until halfway done, then add the gwamegi, remaining vegetables, and the rest of the seasoning, and braise until the liquid is reduced to a shallow simmer.
Can I use plain water if I do not have water from washing rice? AI-generated
You can generally cook this using plain water or kelp broth instead of water from washing rice.
