Savory Spicy Godeungeo Jorim (Braised Mackerel)
A spicy fish side dish braised in a seasoning of gochujang and gochugaru.
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 →
Thick slices of Korean radish are cooked first, then fresh mackerel is layered on top and braised gently over low heat so the flavors soak in. Gochujang, gochugaru, and Cheongyang chili peppers come together for a spicy kick, pairing well with the shallow broth and tender fish flesh.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Mackerel1 whole
- Korean radish (mu)3 chunks
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)4
- Red chili pepper1
Seasoning
- Soy sauce2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Ground black pepper1 tsp
- Salt1 tsp
- Ginger0.5 tsp
- Broth (or water)2 cups
- If using salted mackerel, soak it in rice-washing water to draw out the excess salt.
Steps
I am using fresh raw mackerel. Since it hasn't been pre-seasoned, we will braise it on the slightly saltier side.
If using salted mackerel, soak it in rice-washing water to draw out the excess salt.
Prepare 3 large chunks of Korean radish, large green onion, Cheongyang chili peppers, and red chili pepper.
Slice the large green onion and chili peppers diagonally.
Mix together the seasoning sauce using the measured amounts.
Place the radish in a pot, pour in half a cup of broth, and cook the radish first.
Because it is very thick, it takes longer to cook than the mackerel, so it is best to cook it first.
Once the radish is somewhat cooked through, spoon half of the seasoning sauce over it.
Place the mackerel back on top, spoon over the remaining sauce, and pour in about 1 cup and a half of broth, enough to submerge the radish, then bring it to a boil. Bring to a boil over high heat, then braise gently over low heat.
When the sauce has reduced by about half...
Add the sliced large green onion and chili peppers, and bring everything to a brief boil.
Here is the braised mackerel, simmered until the broth is shallow.
A hearty chunk of mackerel looks so appetizing.
Ppunwife's tips
- Because it is very thick, it takes longer to cook than the mackerel, so it is best to cook it first.
FAQ
Can I use salted mackerel instead of fresh raw mackerel?
If you use salted mackerel, it is best to soak it in rice-washing water before cooking to reduce the saltiness.
Why do you cook the radish before adding the mackerel?
Thickly sliced radish takes longer to cook than fish, so pre-cooking it with broth helps match the cooking times.
How should I adjust the heat while braising?
Bring it to a boil over high heat first, then lower the heat and simmer gently until the braising sauce reduces to a shallow broth.
