Korean Braised Mackerel with Radish: Mom's Godeungeo Jorim Recipe
Master Korean Braised Mackerel (Godeungeo Jorim). My mom’s secret recipe for a spicy, savory braised mackerel with radish.
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
Equipment
Method
- Soak the mackerel in cold water with 1 tbsp vinegar for 10 minutes to remove the fishy smell and firm up the flesh.
- Cut the radish into 2cm-thick slices.Slice the onion thinly and cut the green onion diagonally.
- In a bowl, mix doenjang, soy sauce, cooking wine, tuna fish sauce, gochugaru, sugar, plum syrup, and minced garlic to make the sauce.
- 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.
- Add the sliced green onion and simmer for 1 more minute.
Godeungeo Jorim (Korean braised mackerel)
- Enjoy with rice!
Nutrition
Calories 535kcal | Carbohydrates 40g | Protein 52g | Fat 19g | Saturated Fat 5g | Polyunsaturated Fat 5g | Monounsaturated Fat 6g | Cholesterol 106mg | Sodium 3038mg | Potassium 1555mg | Fiber 6g | Sugar 18g | Vitamin A 2615IU | Vitamin C 35mg | Calcium 151mg | Iron 6mg
