Siraegi

''Siraegi'' dishes

• Siraegi-jijimi – a type of jijimi that is made by first cutting soaked siraegi into bite-size pieces, then seasoning it with doenjang, perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock head, kelp, and anchovy in tteumul water.
• Siraegij-doenjang-jigae – a type of doenjang-jjigae made by cutting soaked siraegi into bite-size pieces, massaging it with the mixture of doenjang, chili powder and minced garlic, and boiling it with scallions, red chili, shiitake mushrooms, and cubed tofu in anchovy broth.
• Siraegi-namul – a type of namul, made by boiling siraegi, slicing it in bite-size pieces, seasoning it with soup soy sauce, sesame oil, and minced garlic, and finally stir-frying it with chopped scallions. It is served with toasted sesame seeds sprinkled on top. It is one of the Boreum-namul eaten on the day of Daeboreum.

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