Spicy Steamed Crucian Carp with Dried Radish Greens
Recipe for ‘Bungeojjim’: A Revitalizing Summer Dish with Dried Radish Greens
During the hot summer months, a nourishing meal can help restore energy and appetite. Beyond common choices like loach soup (‘Chueotang’) or ginseng chicken soup (‘Samgyetang’), dishes made with freshwater fish are also gaining popularity as healthy options. While some may hesitate due to the earthy taste of freshwater fish, in Busan, restaurants specializing in steamed crucian carp (‘Bungeojjim’) and carp (‘Ingueojjim’) are abundant near the Nakdong River and Hoedong Reservoir, making them a favored choice for family gatherings. I recently purchased some excellent crucian carp from the market and decided it was time to prepare this revitalizing dish. ‘Jjim’ (steamed dishes) are typically reduced, making it a bit unusual to add ‘Sujebi’ (hand-pulled dough flakes). However, my son specifically requested it! So, I added a little extra broth in the middle of cooking to incorporate the ‘Sujebi’. If you prefer a soupier consistency, feel free to add more broth and adjust the seasoning to your liking.
Main Ingredients- 1 cleaned crucian carp
- 100g rehydrated dried radish greens (siraegi)
- 80g Perilla leaves (bang-a leaf)
- 200g Radish
- 70g Green onions
- 2-3 Korean green chilies (cheongyang)
- A pinch of sansho pepper (optional, to taste)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Gochugaru (Korean chili flakes, fine)
- 1/2 Tbsp Cheongyang Gochugaru (spicy Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Fish sauce (or anchovy sauce)
- 1 Tbsp Minced garlic
- 1 Tbsp Lemon flavored cooking wine (or regular cooking wine)
- 3-4 cups Broth (anchovy and kelp based)
- A pinch of black pepper
Sujebi Dough- 1 cup All-purpose flour
- 1/4 cup Water
- A pinch of salt
- 2 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Gochugaru (Korean chili flakes, fine)
- 1/2 Tbsp Cheongyang Gochugaru (spicy Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Fish sauce (or anchovy sauce)
- 1 Tbsp Minced garlic
- 1 Tbsp Lemon flavored cooking wine (or regular cooking wine)
- 3-4 cups Broth (anchovy and kelp based)
- A pinch of black pepper
Sujebi Dough- 1 cup All-purpose flour
- 1/4 cup Water
- A pinch of salt
Cooking Instructions
Step 1
Make cuts on the cleaned crucian carp. Soak the fish in rice water (the cloudy water from rinsing rice) with 1 tablespoon of soju for about 30 minutes to remove any gamey odor.
Step 2
After soaking, rinse the fish thoroughly. Trim off the fins and any other rough parts with scissors for a clean presentation.
Step 3
If you have pre-frozen dried radish greens (siraegi), they are much easier to peel after thawing. After rehydrating and peeling, wash them and cut them into bite-sized pieces (about 2-3 cm).
Step 4
Wash the perilla leaves (bang-a leaf) under running water. Remove the tough stems and cut the tender leaves into appropriate sizes.
Step 5
Slice the radish thinly, about 0.5 cm thick, into half-moon shapes. This will form a base layer in the pot.
Step 6
Prepare a rich broth by boiling dried kelp and dried anchovies in water for about 10 minutes, then straining. You’ll need 3-4 cups. Alternatively, you can use store-bought broth.
Step 7
Slice the green onions thinly on an angle or chop them. Slice the Korean green chilies diagonally to add a pleasant heat.
Step 8
Sansho pepper adds a unique citrusy note and helps to balance the flavor of the fish. Add it according to your preference.
Step 9
Make the sujebi dough: In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of water, and a pinch of salt. Knead until a cohesive dough forms. Adjust with a little more flour if too sticky, or a bit more water if too dry. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Chilled dough is easier to tear into small pieces.
Step 10
When the crucian carp is almost cooked, tear pieces from the rested sujebi dough and cook them in the simmering broth until done. (Alternatively, you can add the raw dough pieces directly to the pot in the final step).
Step 11
In a large bowl, combine 2 Tbsp doenjang, 3 Tbsp gochugaru, 1/2 Tbsp cheongyang gochugaru, 1 Tbsp gochujang, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 Tbsp lemon cooking wine, and a pinch of black pepper. Mix well to create a flavorful sauce.
Step 12
Spread the sliced radish evenly over the bottom of a thick, wide pot. Spoon about one-third of the prepared seasoning sauce over the radish.
Step 13
Carefully spread the seasoning sauce inside the cuts and all over the surface of the crucian carp. Place the seasoned fish onto the layer of radish in the pot, ensuring the front side is well-coated with the sauce. (The original instruction to ‘flip and place’ is interpreted here as carefully arranging the fish).
Step 14
Gently knead the cut dried radish greens with a portion of the seasoning sauce to pre-season them. This step infuses the greens with flavor. Arrange the seasoned greens over the crucian carp.
Step 15
Pour 1 cup of the prepared broth into the pot, pouring carefully along the edges to avoid washing off the sauce. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 40-50 minutes, or until the fish and greens are tender and well-cooked. Add more broth if the liquid reduces too much.
Step 16
When the dish has reduced to your desired consistency, remove the lid. Add the prepared perilla leaves, green onions, Korean green chilies, and sansho pepper. Pour in another 1-2 cups of broth and cover again. Simmer for about 5 more minutes to allow the flavors to meld.
Step 17
Finally, remove the lid. Add the pre-cooked sujebi (or drop small pieces of raw dough into the pot) and a little extra gochugaru if desired. Cook for another 2-3 minutes until the sujebi is cooked through. Turn off the heat and enjoy! This dish offers a delightful combination of rich broth, tender fish, chewy radish greens, and soft sujebi.
