Korean Braised Mackerel with Radish: Mom’s Godeungeo Jorim Recipe
Korean Braised Mackerel with Radish, also known as Godeungeo Jorim, is one of the most loved home-style fish dishes in Korea. This recipe is based on how my mom cooks it at home – simple and deeply flavored.
If you have ever been curious about cooking Korean fish dishes but worried about the strong smell, this recipe is for you. With just a few easy steps and accessible ingredients, you can make Korean braised mackerel with radish that tastes just like a real Korean home meal.
What Is Korean Braised Mackerel (Godeungeo Jorim)?
Godeungeo Jorim (고등어조림) is a representative traditional Korean fish dish made by cutting mackerel into pieces and braising it with radish in a spicy-sweet soy sauce–based seasoning.
The rich and savory mackerel, which is high in fat, and the sweet radish create a perfect harmony, making this a Korean-style fish stew. Although adding radish is the most common way, some people also add potatoes.
This dish uses a Korean cooking method called jorim (braising), which means cooking meat, fish, or vegetables with seasoning and a small amount of broth until the liquid almost disappears.
Because of this method, the seasoning deeply penetrates the ingredients. So the longer the radish is simmered in the sauce, the deeper and better the flavor becomes.
Why Braised Mackerel with Radish Is So Popular in Korea
Ingredients for Korean Braised Mackerel with Radish
Main Ingredients
- 1 whole mackerel (200g)
- Korean radish 220g
- Water 350ml
- 1 small onion (or 1/2 large onion)
- 1 stalk green onion
Sauce Ingredients
- Doenjang (soybean paste) 1 tsp
- Soy sauce (jin ganjang) 3 tbsp
- Cooking wine (mirin) 2 tbsp
- Tuna fish sauce 1 tbsp
- Plum syrup (maesil-cheong) 1 tbsp
- Sugar 0.5 tbsp
- Korean chili flakes (gochugaru) 2–3 tbsp
- Minced garlic 1 tbsp
Optional for Removing Fishy Smell
- Ginger powder 1/3 tsp: If you can use ginger, it’s better to use it.
- Cooking wine 2 tbsp
How to Make Korean Braised Mackerel
1. Prepare the Mackerel
Soak the mackerel in cold water with 1 tablespoon vinegar for 10 minutes.
This helps remove fishy smell and firms up the flesh.
2. Prepare the Vegetables
Cut the radish into 2cm-thick slices.
Thinly slice the onion and cut the green onion diagonally.
3. Make the Sauce
In a bowl, mix doenjang, soy sauce, cooking wine, tuna fish sauce, gochugaru, sugar, plum syrup, and minced garlic.
4. First Simmer
Place the radish and onion in a pot.
Add half of the sauce and 250ml water.
Once it starts boiling, simmer over medium-low heat for 20–30 minutes.
5. Add Mackerel
Place the mackerel on top and pour the remaining sauce over it.
Add another 100ml water and simmer for 20 minutes.
6. Remove Fishy Smell
While simmering, add 2 tbsp cooking wine and ginger powder.
If the sauce reduces too much, add water in 50ml increments.
7. Finish
Add green onion and simmer for 1 more minute.
How to Remove Fishy Smell from Mackerel
To make perfect Korean Braised Mackerel, removing the fishy smell is essential. Here are simple tips:
- Soak fish briefly in vinegar water
- Use cooking wine and ginger
- Do not overcook the fish
- Always use fresh mackerel if possible
These small steps make a big difference.
Cooking Tips for Perfect Godeungeo Jorim
- Simmer on medium-low heat to avoid breaking the fish
- Let radish cook first so it absorbs flavor
- Adjust gochugaru based on your spice level
- Taste the sauce before finishing and balance sweet, salty, and spicy
What to Serve with Korean Braised Mackerel
Other Korean Fish Stew Recipes
Tuna Kimchi Jjigae
Among the main ingredients Koreans most often put into kimchi stew, the first is pork and the second is canned tuna. Tuna kimchi jjigae is lighter than pork kimchi jjigae and has a cleaner umami flavor.
Authentic Tuna Kimchi Jjigae (Kimchi Stew)
Tuna Radish Jorim
If you make today’s Braised Mackerel with Radish using tuna instead, it becomes tuna radish jorim. It has less fat than Korean Braised Mackerel and does not have fishy smell, resulting in a cleaner taste.
Korean Braised Radish with Tuna (Mu Jorim)
FAQ about Korean Braised Mackerel with Radish (Godeungeo Jorim)
Korean Braised Mackerel with Radish: Mom’s Godeungeo Jorim Recipe
Equipment
Ingredients
- 1 Mackerel
- 220 g Korean radish
- 1 stalk Green onion
- 350 ml Water
Sauce
- 1 Onion (small) or 1/2 large onion
- 1 tbsp Minced garlic
- 1 tsp Doenjang
- 2 tbsp Cooking wine mirin
- 1 tbsp Plum syrup maesil cheong
- 0.5 tbsp Sugar
- 3 tbsp Soy sauce
- 1 tbsp Tuna fish sauce
- 2 tbsp Gochugaru My mom uses 2 tbsp, I use 3 tbsp
Optional for removing fishy smell
- 1/3 tsp Ginger powder
- 2 tbsp Cooking wine
Instructions
- Soak the mackerel in cold water with 1 tbsp vinegar for 10 minutes to remove the fishy smell and firm up the flesh.1 Mackerel
- Cut the radish into 2cm-thick slices.Slice the onion thinly and cut the green onion diagonally.220 g Korean radish, 1 stalk Green onion, 1 Onion (small)
- In a bowl, mix doenjang, soy sauce, cooking wine, tuna fish sauce, gochugaru, sugar, plum syrup, and minced garlic to make the sauce.1 tbsp Minced garlic, 1 tsp Doenjang, 2 tbsp Cooking wine, 1 tbsp Plum syrup, 0.5 tbsp Sugar, 3 tbsp Soy sauce, 1 tbsp Tuna fish sauce, 2 tbsp Gochugaru
- In a pot, place the radish and onion, then add half of the sauce. Pour in 250ml of water and simmer over medium-low heat for 20–30 minutes from the moment it starts boiling.
- Add the mackerel and pour the remaining sauce on top. Add another 100ml of water and simmer over medium-low heat for 20 minutes.
- To remove any remaining fishy smell, add 2 tbsp cooking wine and ginger powder while simmering.If the sauce reduces too much, add water in 50ml increments and continue simmering.If you have fresh ginger, adding a small amount instead of ginger powder is even better.1/3 tsp Ginger powder, 2 tbsp Cooking wine
- Add the sliced green onion and simmer for 1 more minute.1 stalk Green onion
Godeungeo Jorim (Korean braised mackerel)
- Enjoy with rice!
