Spicy Potato Godeungeo Jorim (Braised Mackerel)
A braised fish side dish simmered down in a spicy-sweet sauce with tender cooked potatoes.
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 dish simmers tender potatoes and thick pieces of fresh mackerel together under a spicy seasoning sauce until reduced. Leaving the lid slightly open while simmering is the key secret to letting the fishy smell evaporate. The savory, well-seasoned fish flesh and mashed potatoes are wonderful enjoyed over rice.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Fresh mackerel1 whole (medium size)
- Potato1 (large)
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Large green onion (daepa)1/2 stalk
- Broth (or water from washing rice)1 1/2 cups
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Ginger juice1 tsp
- Ground black peppera little
- If using salted mackerel, soak it in rice-washing water for about 30 minutes to 1 hour to draw out the excess salt. Soaking in rice water also helps remove the fishy smell.
- When Korean radish is in season and delicious, you can thickly slice radish instead of potatoes. In summer when radish is less flavorful, adding onions gives great savory depth.
- This is a slightly sweet braised dish, so if you prefer it less sweet, you can cut the amount of sugar in half.
- If you prepared a lot of potatoes or radish, you can pour in about 1/2 cup more broth.
Steps
1. Prepare one medium-sized fresh mackerel. Remove the entrails and rinse thoroughly under running water.
If using salted mackerel, soak it in rice-washing water for about 30 minutes to 1 hour to draw out the excess salt,
and soaking in rice water also helps remove the fishy smell.
2. Cut 1 large potato into 4 pieces, and thickly slice the chili peppers and large green onion diagonally.
When radish is in season, thickly sliced radish is also great instead of potato.
In summer when radish is less flavorful, adding onion gives rich flavor.
3. Add all the seasoning ingredients in the specified amounts and mix well. Add a little water or broth so the sauce becomes thick and saucy.
This is a slightly sweet braised dish, so if you prefer it less sweet, you can cut the amount of sugar in half.
4. Place the potatoes on the bottom of a wide braising pan and add the mackerel...
If you like dense potatoes or radish cut very thick,
it is best to pour in half of the prepared broth and precook the potatoes or radish first.
5. Add the chili peppers and large green onion on top, spoon the sauce over, then pour the broth (or rice-washing water) around the edges.
If you prepared a lot of potatoes or radish, you can pour in about 1/2 cup more broth.
6. Cover with a lid and bring to a boil over high heat, then leave the lid slightly ajar, lower the heat to medium-low, and simmer for at least 10 minutes.
For pieces of mackerel that are not completely submerged in the liquid, flip them over once halfway through.
Once the liquid has reduced by more than half, it is finished.
Simmering braised fish without closing the lid completely is great for eliminating any fishy smell.
Ppunwife's tips
- If you like dense potatoes or radish cut very thick, it is best to pour in half of the prepared broth and cook the potatoes or radish first.
- For pieces of mackerel that are not completely submerged in the liquid, flip them over once halfway through.
- Simmering braised fish without closing the lid completely is great for eliminating any fishy smell.
FAQ
How do I prep salted mackerel instead of fresh mackerel?
Soaking it in rice-washing water for about 30 minutes to 1 hour helps draw out excess salt and remove fishiness.
Can I use Korean radish instead of potato?
When radish is in season, you can slice it thickly and use it instead of potato. During summer, adding onions helps bring out extra flavor.
How can I reduce the fishy odor while braising?
After bringing it to a boil over high heat and reducing to medium-low, leaving the pot lid slightly ajar lets the fishy smell evaporate effectively.
How can I make it less sweet?
You can simply reduce the amount of sugar in the seasoning sauce by half.
