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Godeungeo Jorim (Korean Braised Mackerel with Radish)
Godeungeo Jorim (Korean Braised Mackerel with Radish)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Korean braised mackerel and daikon in sweet & spicy gochujang sauce.
Ingredients:
  • 1 red chile pepper, seeded and minced
  • 1 green chile pepper, seeded and minced
  • 2 tablespoons cooking wine
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon gochujang (Korean chile paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 5 cloves garlic, minced
  • 0.5 teaspoon minced fresh ginger
  • 2 cups water
  • 1 daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces
  • 2 whole mackerel - gutted, cleaned, and cut into 3-inch pieces
  • 2 green onions, sliced on the bias into 1/2-inch pieces
Instructions:
  • Mix together red and green chile peppers, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl to create a flavorful sauce.
  • In a large pot, combine water and daikon radish. Bring to a boil and simmer until radish is tender, approximately 5 minutes.
  • Add mackerel pieces to the pot and gently pour sauce over them. Cook over high heat, spooning sauce over mackerel occasionally without stirring, until liquid reduces by half, around 10 minutes. Lower heat, partially cover, and simmer until sauce thickens, about 15 minutes.
  • Sprinkle mackerel with fresh and vibrant green onions for a burst of color and flavor.

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