Godeungeo jorim (Korean braised mackerel)
Mackerel braised over radish in a spicy, savoury gochugaru and soy sauce: a classic Korean side to eat with rice.
- 45 min15 prep · 30 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
- Mackerel, cleaned and cut into pieces2
- Korean or daikon radish400 g
- Onion1
- Spring onions2
- Green chilli1
- garlic4 cloves
- Grated ginger1 tsp
- Soy sauce4 tbsp
- Gochugaru (Korean chilli flakes)2 tbsp
- Gochujang1 tbsp
- Rice wine (mirin)2 tbsp
- Sugar1 tbsp
- Water400 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the garlic, ginger, soy sauce, gochugaru, gochujang, rice wine and sugar to make the sauce.
- 2
Cut the radish into thick slices and lay them in the bottom of a wide pot with the water.
- 3
Bring to the boil and cook the radish until it starts to soften.
- 4
Place the mackerel and sliced onion on top and spoon the sauce over everything.
- 5
Cover and braise, spooning the liquid over the fish now and then, until the sauce reduces.
- 6
Add the spring onion and chilli for the last 2 minutes and serve with steamed rice.
Tips and questions
- How do I reduce the fishy smell of mackerel?
- Use very fresh fish, rinse it well and do not skip the ginger and rice wine. Leaving the lid off for the first minutes also helps.
- Does it keep?
- Yes, 2 days in the fridge. Many Koreans think it tastes even better the next day, with the radish soaked in sauce.
Enjoy your meal!
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