Delicious Braised Mackerel (Godeungeo Jorim): A Perfect Rice Companion
The Quintessential Home-Cooked Dish! A Flavorful and Hearty Braised Mackerel Recipe
This simple yet delicious braised salted mackerel, cooked with generous slices of radish, is a true ‘rice thief’ that will have you devouring two bowls of rice in no time. Learn the secret to a perfectly seasoned, savory, and slightly spicy dish without any fishy odor!
Main Ingredients- 1 portion of salted mackerel (approx. 300-400g), prepared
- 1/2 daikon radish (about 2cm thick)
- 1 medium onion
- 1 stalk of green onion
Seasoning Sauce Ingredients- 4 Tbsp soy sauce (approx. 60ml)
- 4 Tbsp gochugaru (Korean chili flakes, approx. 40g)
- 2 Tbsp minced garlic (approx. 20g)
- 2 Tbsp sugar (approx. 20g)
- 2 Tbsp cooking wine or mirin (to remove fishiness)
- 1 Tbsp oligo syrup or corn syrup (for shine and sweetness)
- 1 tsp black pepper (approx. 2g)
- Pinch of salt (for adjusting taste)
- 4 Tbsp soy sauce (approx. 60ml)
- 4 Tbsp gochugaru (Korean chili flakes, approx. 40g)
- 2 Tbsp minced garlic (approx. 20g)
- 2 Tbsp sugar (approx. 20g)
- 2 Tbsp cooking wine or mirin (to remove fishiness)
- 1 Tbsp oligo syrup or corn syrup (for shine and sweetness)
- 1 tsp black pepper (approx. 2g)
- Pinch of salt (for adjusting taste)
Cooking Instructions
Step 1
First, rinse the prepared salted mackerel thoroughly under running water. Trimming the fins and tail will result in a neater braised dish. (If you are sensitive to fishy odors, you can soak the mackerel in rice water for about 10 minutes before rinsing.)
Step 2
Prepare half a daikon radish and one medium onion.
Step 3
Slice the daikon radish into half-moon shapes or flat pieces, about 2cm thick. Avoid slicing them too thinly, as they might break apart during cooking. Slice the onion into pieces of similar thickness (about 1.5-2cm) as the radish.
Step 4
Cut the green onion into roughly 2cm lengths, on a bias, to add a fragrant aroma to the dish.
Step 5
Now, arrange the sliced daikon radish evenly on the bottom of your braising pot. The radish will help form the base of the broth’s flavor and prevent the fish from sticking to the bottom.
Step 6
Place the salted mackerel on top of the radish. Cut the mackerel in half to fit the pot, and arrange them skin-side down on top of the radish.
Step 7
In a small bowl, combine all the seasoning sauce ingredients (4 Tbsp soy sauce, 4 Tbsp gochugaru, 2 Tbsp minced garlic, 2 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp oligo syrup, 1 tsp black pepper) and mix well to create the sauce. Taste and adjust seasoning with salt if needed. (For extra spiciness, you can add a little Cheongyang chili powder.)
Step 8
Gently pour the 500ml of prepared anchovy and kelp broth around the edges of the pot. The broth should cover about two-thirds of the ingredients. Now, spoon half of the prepared seasoning sauce evenly over the mackerel. Turn the heat to high, cover with a lid, and bring to a rolling boil for 5-7 minutes.
Step 9
Once the broth is boiling and the mackerel is partially cooked, arrange the sliced onion and green onion attractively over the fish. Spoon the remaining seasoning sauce over everything. Reduce the heat to medium and let it simmer gently, covered, for about 20 minutes, allowing the flavors to meld. Basting the fish with the sauce occasionally will ensure even flavor distribution.
Step 10
Your delicious braised salted mackerel is now ready! The appetizing, spicy, and hearty appearance alone is enough to stimulate your appetite.
Step 11
The tender, well-braised radish and savory salted mackerel come together beautifully, creating a delightful meal that will impress everyone at the table. Enjoy this wonderful dish with a side of hot steamed rice!
