Spicy Braised Mackerel with Radish (Godeungeo Mu Jorim)
Deliciously Spicy Braised Mackerel and Radish
This braised mackerel dish features fresh mackerel from Jeju Island, perfectly complemented by tender, flavorful radish. It’s a classic Korean comfort food that’s incredibly satisfying and pairs wonderfully with rice. Let’s make this mouthwatering Godeungeo Mu Jorim together!
Main Ingredients- 2 packs of thawed Jeju mackerel (rinsed clean)
- 1/4 Korean radish (sliced into bite-sized pieces)
- 1/2 stalk green onion (sliced diagonally)
- 4 slices fresh ginger
- 1 chili pepper (sliced diagonally)
Braising Sauce- 200-250ml water
- 3 Tbsp red pepper flakes (gochugaru)
- 3-4 Tbsp soy sauce (adjust to taste)
- 1 Tbsp soju (to remove fishiness)
- 1-2 Tbsp onion syrup or oligosaccharide (for sweetness and depth, or use sugar)
- A little sesame oil
- A little black pepper
- 1 Tbsp minced garlic
- 200-250ml water
- 3 Tbsp red pepper flakes (gochugaru)
- 3-4 Tbsp soy sauce (adjust to taste)
- 1 Tbsp soju (to remove fishiness)
- 1-2 Tbsp onion syrup or oligosaccharide (for sweetness and depth, or use sugar)
- A little sesame oil
- A little black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, fully thaw the mackerel. Once thawed, rinse it thoroughly under cold running water to remove any impurities. Gently pat dry with paper towels.
Step 2
Next, prepare the other ingredients. Slice the radish into approximately 0.5cm thick, bite-sized pieces. Cut the green onion diagonally into large pieces. Slice the chili pepper diagonally for a spicy kick. Thinly slice the ginger.
Step 3
Now, let’s make the flavorful braising sauce. In a bowl, combine all the sauce ingredients except for the water: red pepper flakes, soy sauce, soju, onion syrup, sesame oil, black pepper, and minced garlic. Mix well. Feel free to adjust the amount of soy sauce and onion syrup to your personal preference.
Step 4
Arrange the sliced radish evenly at the bottom of a wide pan or pot. Spoon about 1-2 tablespoons of the prepared sauce over the radish to lightly season it.
Step 5
Carefully place the cleaned mackerel pieces on top of the seasoned radish. Be gentle to avoid breaking the fish.
Step 6
Pour the water (200-250ml) around the edges of the pan. Add the remaining braising sauce, green onions, ginger, and chili peppers to the pan. Cover with a lid and bring to a boil over high heat.
Step 7
Once the mackerel starts cooking and the radish becomes tender and slightly translucent, reduce the heat to medium-low. Remove the lid and let it simmer for another 10-15 minutes, allowing the sauce to thicken slightly. Taste the sauce and adjust seasoning if needed – add a little more water or soy sauce if it’s too salty, or a splash of water if it’s too concentrated. Let the flavors meld until everything is perfectly seasoned and delicious!
