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Braised Mackerel

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godeungeo-jorim

Mackerel and radish braised in a savory spicy sauce.

Medium35 min3 servings🌶️🌶️★ 66Contains fishContains soy
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History & culture

Godeungeo jorim braises mackerel in a soy-chili-gochugaru sauce until the fish absorbs a glossy, savory glaze. Along Korea's east and south coasts, mackerel was abundant and economical, making this dish a everyday banchan and lunchbox staple. The jorim technique also helped home cooks stretch seasonal catches, and packaged frozen mackerel later spread the dish inland in the twentieth century.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves, minced
  • Onion
    1/2 medium, sliced
  • Water
    1 cup
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    300 g, thick rounds
  • Mackerel

    Substitutesaba fillets or salmon (milder)

    2 whole or 4 steaks

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 6 tsp (2 tsp per 1 tbsp) or Tamari 3 tbsp

    3 tbsp
  • Sugar
    1 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    2 tbsp

Steps

  1. 15 min

    Clean mackerel: remove innards, rinse inside and out, score both sides, and pat very dry.

    • Mackerel
  2. 2

    Layer radish rounds in a wide pot. Place mackerel on top.

    • Korean radish (mu)
    • Mackerel
  3. 31 min

    Mix gochujang, gochugaru, soy sauce, sugar and rice wine with water. Pour over fish with minced garlic and onion.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Water
    • Garlic
    • Onion
  4. 4Medium heat20 min

    Bring to a boil, skim foam, then simmer covered on medium-low 20 minutes until radish is tender.

    • Mackerel
    • Korean radish (mu)
  5. 5

    Garnish with green onion and serve with rice.

    • Green onion

Storage & reheating

Refrigerate 2 days. Flavors deepen overnight; reheat gently on the stove.

Troubleshooting

  • ⚠️ Fishy smell

    → Clean fish well; add extra rice wine when simmering.

  • ⚠️ Radish still hard

    → Cut radish thinner and simmer 5–10 minutes longer.