Braised Mackerel (Godeungeo-jorim)
A hearty braised mackerel simmered with thick-cut radish in a spicy seasoning sauce. The rich flavor of the oily fish soaks up the savory-hot sauce, making it a perfect companion to a bowl of rice.
Ingredients
Ingredients
- Mackerel2
- Korean radisha little
- Cheongyang chili2
- Green onion1/4 stalk
Sauce
- Soy sauce3 Tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Red chili powder2 tbsp
- Gochujang (red chili paste)1 tsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Ginger powdera little
- Black peppera little
Directions
- 1
Rinse the fresh mackerel under clean water and set aside.
- 2
Cut the radish into thick chunks.
- 3
Layer the radish in a pot, pour in enough water to cover it, and bring to a boil.
- 4
Mix 3 tbsp soy sauce, 1 tbsp soup soy sauce, 2 tbsp red chili powder, 1 tsp gochujang, 1 tbsp minced garlic, 1 tbsp sugar, and a little ginger powder and black pepper to make the seasoning sauce.
- 5
When the radish is half-cooked, place the mackerel on top, pour over the seasoning sauce, and boil over high heat for 10 minutes. Then simmer over medium heat for 5 more minutes, spooning the sauce over the fish.
- 6
Add the sliced cheongyang chili and green onion, then simmer over low heat until the sauce reduces and thickens. It's ready to serve.
Tips
For braised fish, start over high heat, then lower to medium and low heat to simmer gently — this reduces the fishy smell and keeps the flesh tender.