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4 from 10 votes

Godeungeo Jorim

Spicy Braised Mackerel with Korean Radish
Course: Easy
Servings: 2 people


  • 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


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!


  • Be patient - wait till the broth reduces to a layer of sauce! 
  • See video below for more details