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Godeungeo Jorim
Korean Braised Mackerel
A comforting and flavorful Korean dish where mackerel fillets are gently braised in a savory and slightly spicy broth with tender radish. This recipe is a staple in Korean home cooking, perfect served with steamed rice.
๐ง ์ฌ๋ฃ
- 2 fillets (about 300-400g total) Mackerel
- 1/2 medium Korean radish (mu)
- 2 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for better texture.)
- 3 tbsp Soy sauce(Low sodium is recommended to control saltiness.)
- 4 cloves Garlic
- 3 stalks Scallions
- 1.5 cups Water(Or anchovy broth for deeper flavor.)
- 1 tsp Optional: Ginger
- 1 tsp Optional: Sugar(To balance the flavors.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the radish and aromatics. Peel and slice the Korean radish into roughly 1/4-inch thick rounds or half-moons. Mince the garlic and ginger (if using). Cut the scallions into 2-inch pieces, keeping the white and green parts separate.
โฑ๏ธ 10 minutes - 2
Layer the pot. Arrange the sliced radish evenly at the bottom of a wide, shallow pot or Dutch oven. This prevents the fish from sticking and allows the radish to absorb the delicious braising liquid.
โฑ๏ธ 3 minutes - 3
Place the mackerel fillets on top of the radish layer. Ensure they are in a single layer.
โฑ๏ธ 2 minutes - 4
Prepare the braising liquid. In a small bowl, whisk together the gochugaru, soy sauce, minced garlic, minced ginger (if using), and sugar (if using). Pour this mixture evenly over the mackerel and radish.
โฑ๏ธ 5 minutes - 5
Add liquid and bring to a boil. Pour in the water (or broth). Bring the liquid to a rolling boil over medium-high heat.
โฑ๏ธ 5 minutes - 6
Simmer and braise. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20-25 minutes. The fish should be cooked through and opaque, and the radish should be tender when pierced with a fork. Baste the fish occasionally with the braising liquid.
โฑ๏ธ 25 minutes - 7
Add scallions and finish. Stir in the white parts of the scallions during the last 5 minutes of simmering. Once the radish is tender and the fish is cooked, add the green parts of the scallions. Cook for another minute until slightly softened. Taste the sauce and adjust seasoning if needed.
โฑ๏ธ 5 minutes - 8
Serve hot. Carefully transfer the mackerel and radish to a serving dish, spooning some of the flavorful braising liquid over the top. Garnish with extra scallion greens if desired. Serve immediately with steamed rice.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe radish acts as a natural steaming rack and absorbs the delicious flavors of the braising liquid, becoming incredibly tender and tasty.
- โMackerel (godeungeo) is a popular choice for this dish due to its rich flavor and texture, but other firm white fish can be substituted.
- โThis dish is a beloved staple in Korean households, often prepared for simple, satisfying weeknight meals.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced potatoes or sweet potatoes along with the radish for a heartier meal.
- Reduce the amount of gochugaru or omit it entirely for a milder, less spicy version.
- Add a splash of rice wine or mirin to the braising liquid for added depth of flavor.