Spicy Godeungeo Jorim (Braised Mackerel) with Potatoes
A braised fish side dish cooked with fluffy potatoes in a spicy seasoning, using water from washing rice to remove fishiness.
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 mackerel recipe uses water from washing rice to remove any fishy smell, simmering the fish alongside fluffy potatoes. A special seasoning sauce made with gochugaru and gochujang gives it a spicy, savory kick. Simmer until the broth reduces down to a shallow braise, perfect as a side dish for rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Mackerel1 whole, 550 g (large)
- Potato4, 300 g (small)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Water from washing rice (or water)2–3 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Green plum syrup (maesil-cheong) (or 1 tbsp corn syrup (mulyeot))2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- I used in-season potatoes instead of Korean radish, but you can use radish instead.
- If using salted mackerel, soak it in water from washing rice for about 30 minutes to draw out excess salt.
- Because salted mackerel is already seasoned, reduce the regular soy sauce by 1 to 2 tbsp when mixing the sauce, then taste and add more toward the end if needed.
Steps
Prepare the ingredients
Here are 1 large whole mackerel, potatoes, large green onion, Cheongyang chili pepper, and red chili pepper.
I used in-season potatoes instead of Korean radish, but you can use radish instead.
Cut the vegetables
Cut the potatoes into thick halves or into 3 pieces.
Diagonally slice the green onion and chili peppers.
Clean the mackerel
Remove the fins and internal organs, then use water from washing rice to get rid of the fishy odor; or if using salted mackerel, soak it in water from washing rice for about 30 minutes to draw out excess salt.
Make the braising sauce
Add all the mackerel braising sauce ingredients and mix them together.
That is 3 tbsp gochugaru, 4 tbsp regular soy sauce, 1 tbsp gochujang, 2 tbsp mirin, 1 tbsp sugar, 2 tbsp green plum syrup, 1 tbsp minced garlic, 1 tsp minced ginger, and a little ground black pepper.
Because salted mackerel is already seasoned, reduce the regular soy sauce by 1 to 2 tbsp when mixing the sauce, then taste and add more toward the end if needed.
Layer the ingredients and sauce
Place the potatoes on the bottom of the pan and spread half of the seasoning sauce evenly over them.
Place the mackerel on top and spread the remaining sauce over it.
Pour in about 2 to 3 cups of water from washing rice or plain water.
Just enough liquid to slightly submerge the mackerel is fine.
Simmer
Bring to a rolling boil over high heat, then reduce to medium-low and cook, spooning the broth over any mackerel not submerged in liquid.
Simmer with the lid slightly open until the fishy smell is gone, and once it disappears, cover completely with the lid and braise thoroughly.
Check occasionally so the sauce does not scorch the bottom of the pan.
Once the mackerel and potatoes are fully cooked and the broth has reduced by more than half...
Add the green onion and chili peppers, and simmer just a bit longer so their aroma infuses evenly to finish.
Finish
The godeungeo jorim is done.
When you make godeungeo jorim like this, you will need to prepare plenty of rice.
It is an absolute rice thief.
Ppunwife's tips
- Simmer with the lid slightly open until the fishy smell is gone, and once it disappears, cover completely with the lid and braise thoroughly.
- Check occasionally so the sauce does not scorch the bottom of the pan.
FAQ
How do I adjust the seasoning when cooking with salted mackerel?
Salted mackerel is already seasoned, so reduce the regular soy sauce by 1 to 2 tbsp when making the sauce, then taste toward the end and add more to your liking.
Can I use Korean radish instead of potatoes?
Yes, you can braise it with Korean radish instead of potatoes.
When should I cover the pot while braising?
Simmer with the lid slightly cracked at first to let the fishy odor escape, and once the fishy smell is gone, cover completely to braise thoroughly.
What can I substitute if I don't have green plum syrup?
You can substitute 1 tbsp corn syrup for the 2 tbsp green plum syrup.
