Godeungeo Jorim. That's the Korean name for Spicy Braised Mackerel with Korean Radish. This fish dish is one my mom's favorite Korean dishes. She has a deep love for braised radish, even more so than the mackerel! Together, this dish has everything you need in a meal - veggies, clean protein and plenty of spice! With a bowl of rice, this dish will have you singing 🎤
The first step is to minimize any fishy odors. The best way is to use fresh fish! When you're at the market, pick out mackerel that has clear eyes, firm flesh and glossy skin. Ask the butcher to clean the fish out for you (leave skin-on). If you buy it whole, here's a straightforward video on how to clean it yourself (you'll learn more by doing it yourself!)
Before we braise the fish, we'll soak it in rice water for 10-15 minutes. The starches in the rice water will cling onto the odors from the fish. As an alternative, you can also also soak the fish in milk for 10-15 minutes. It works the same (there's a substance in milk called casein which will cling onto the odors).
After that, it's straightforward. Make the braising sauce and let it cook until the broth reduces into a sauce. They key part with this is patience. You'll know when it's ready when you see large bubbles coming from the bottom of the pot. That's when the sauce starts to taste real good!
Alright, enjoy guys... more Korean seafood recipes to come!
Dan-yul out 🙃
Ingredients
- Fresh Mackerel - 1 whole
- Korean Radish - a medium-sized piece length of pointer finger, 500 g
- Spring Onion - small piece length of your forearm
- Water - 1 Cup
Spicy Braising Sauce
- Soy Sauce - 4 Tablespoons
- Gochugaru - 1 Tablespoon Korean chili pepper flakes
- Gochujang - 2 Tablespoons Korean chili pepper paste
- Honey - 2 Tablespoons
- Mirim - 2 Tablespoons or any cooking wine
- Garlic - 1 teaspoon !
- Black pepper - few shakes
Instructions
Prep Ingredients
- Cut your cleaned mackerel into medium-sized sections (cut each piece about to the second crease in your pinky finger - reference video).
- Peel the Korean Radish. Cut into thin circles. Then cut each circle in half.
- Cut Spring Onion pieces into thin slices.
- Make Braising Sauce: Thoroughly mix Soy Sauce (4 Tablespoon), Gochugaru (1 Tablespoon), Gochujang (2 Tablespoon), Honey (2 Tablespoon), Mirim (2 Tablespoon), Garlic (1 teaspoon!) and Black Pepper (few shakes)
- Take out a large pot. Add Korean Radish on the bottom. Then place the mackerel pieces on top. Then add spring onion pieces over the top.
- Add in the Spicy Braising Sauce. Next, add in the water (1 cup) into your marinade bowl and wash out the remainder into your pot.
- Put the pot on medium-high heat. Place lid on. Bring up to a boil.
- After it comes to boil, we'll reduce it for 20-25 minutes (with the lid on) (Note: 10 minutes in, open the lid and make sure the fish pieces are submerged into the sauce as well)
- After 20-25 minutes, the broth will have reduced into a small layer of sauce. You'll see large bubbles form at the bottom of the pot (reference video). Now, turn the heat off.
- Plate and enjoy with a bowl of hot rice!
Notes
- Be patient - wait till the broth reduces to a layer of sauce!
- See video below for more details
Pleasantly surprised by this recipe! I was a little skeptical at first about the sauce, but reduced and combined with the fish and daikon*, the combination of salt, umami and spice was just right. Thanks so much for sharing this recipe. It tasted great!
*If it makes a difference, I did sub the daikon for jimaca this time due to market availability
Hi Daniel,
What banchan goes well with this dish?
Thanks heaps ^^