Clean and Mild Godeungeo Ganjang Jorim (Soy Braised Mackerel)
A 20-minute fish side dish braised mild and clean in soy sauce seasoning without chili flakes.
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 braised fish dish uses neither gochujang nor chili flakes, giving it a mild, clean flavor with no harsh bite. Firm Korean radish is cooked first in the sauce before the mackerel is added and braised over low heat, finishing easily in under 20 minutes.
- Servings
- about 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Fresh mackerel1 whole (medium)
- Korean radish (mu)4 pieces
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Garlic6
Seasoning sauce
- Anchovy broth (or water)1 cup
- Soy sauce4 tbsp
- Corn syrup (mulyeot)2 tbsp
- Dark brown or brown sugar (or brown sugar)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ginger powder0.5 tsp
- Ground black peppera little of each
- Salta little of each
- If using salted mackerel, soak it in rice-washing water to draw out the excess salt.
- If you do not like spicy food, you can omit the chili peppers.
Steps
Use one medium whole fresh mackerel.
If using salted mackerel, soak it in rice-washing water to draw out the excess salt.
Slice the Korean radish thickly, and slice the garlic rather than mincing it.
I prepared one of each chili pepper to add a spicy kick.
If you do not like spicy food, you can omit the chili peppers.
Mix all the seasoning ingredients above and set aside briefly so the sugar dissolves.
Lay the radish in the pan and pour in just enough seasoning sauce to submerge it.
Radish is firm and cooks at a different rate than mackerel, so you precook it first.
Once the radish feels somewhat cooked through, add the mackerel and the remaining ingredients, then bring to a boil.
Once it begins to boil, braise over low heat.
Spoon the sauce over the fish as it cooks, and flip the mackerel once halfway through.
When the liquid has reduced by 1/3, it is done.
Ppunwife's tips
- To reduce fishy odors in mackerel, first soak it in rice-washing water, and thoroughly remove any clotted blood along the spine while cleaning.
- Adding a little lemon juice to the sauce and braising with the lid off helps keep fishy odors to a minimum.
FAQ
Can I use salted mackerel instead of fresh mackerel?
If you use salted mackerel, simply soak it beforehand in rice-washing water to draw out enough of the salt before cooking.
Is there a way to reduce the fishy smell?
Soaking the fish in rice-washing water, thoroughly washing away blood clots, adding a little lemon juice to the sauce, or braising with the lid off all help reduce the fishy smell.
Is this too spicy for children to eat?
It does not contain gochujang or chili flakes, so it is not spicy; if you want to avoid heat altogether, simply omit the chili peppers.
Why is the radish cooked before the mackerel?
Because radish is firm and cooks at a different pace than mackerel, it is first precooked with the sauce.
