Korean Spicy Braised Mackerel with Radish
Godeungeo Jorim
Godeungeo Jorim is a classic Korean comfort food where mackerel is braised in a savory and slightly spicy gochujang-based sauce with daikon radish. The radish absorbs the flavorful sauce, becoming tender and delicious, while the mackerel becomes flaky and infused with the marinade. It's a hearty and satisfying dish often served with rice.
🧂 Ingredients
- 4 x 150g Mackerel fillets
- 300 g, peeled and cut into 2-inch thick half-moons Daikon radish (Korean radish or regular daikon)
- 1 medium, sliced Onion
- 2 thinly sliced (optional, for heat) Green chili peppers
- 1 thinly sliced (optional, for color and heat) Red chili peppers
- 4 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 2 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Gochujang (Korean chili paste)
- 3 tbsp Soy sauce
- 2 tbsp Rice wine or Mirin
- 1 tbsp Sesame oil
- 1 tsp Sugar
- 1 cup Water or Anchovy broth
- to taste Salt
- to taste Black pepper
- 2 chopped, for garnish Scallions
👨🍳 Instructions
- 1
Rinse the mackerel fillets under cold water and pat them dry with paper towels. If desired, you can lightly salt them and let them sit for 10 minutes, then rinse and pat dry again to reduce any fishy smell.
💡 Tip: Rinsing and salting can help remove excess moisture and odor from the fish. - 2
In a bowl, mix together the gochugaru, gochujang, soy sauce, rice wine (or mirin), sesame oil, sugar, minced garlic, and minced ginger to create the braising sauce. Set aside.
💡 Tip: Mixing the sauce ingredients beforehand ensures even distribution of flavors. - 3
In a wide, shallow pot or a deep skillet, arrange the sliced daikon radish at the bottom. This will form a base for the fish and absorb the delicious sauce.
💡 Tip: Placing the radish at the bottom allows it to cook thoroughly and become tender. - 4
Place the mackerel fillets on top of the radish. Arrange the sliced onion and chili peppers (if using) around and on top of the fish.
💡 Tip: Ensuring even distribution of ingredients helps them cook uniformly. - 5
Pour the prepared braising sauce evenly over the fish and radish. Add the water or anchovy broth to the pot.
💡 Tip: The liquid should come up about halfway to two-thirds of the way up the ingredients. - 6
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, or until the radish is tender and the fish is cooked through.
💡 Tip: Simmering gently allows the flavors to meld and the radish to soften without breaking apart the fish. - 7
Uncover the pot and continue to simmer for another 5-10 minutes, allowing the sauce to thicken slightly. Baste the fish and radish with the sauce from the pot occasionally.
💡 Tip: Basting helps to infuse the fish and radish with more flavor and moisture. - 8
Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with chopped scallions before serving.
💡 Tip: Serve hot with steamed rice. The braised radish is as much a star as the fish!
💡 Pro Tips
- ✓For a deeper flavor, use anchovy broth instead of water.
- ✓If you prefer less spice, reduce the amount of gochugaru and gochujang.
- ✓Ensure the radish is tender before serving; if not, continue simmering.
- ✓Mackerel can be delicate; handle it gently when arranging and serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few slices of firm tofu to the braise along with the radish.
- For a sweeter sauce, increase the sugar slightly or add a teaspoon of honey.
- Other firm white fish like cod or pollock can be substituted for mackerel, though cooking times may vary.