📝 About This Recipe
Godeungeo-jorim is a beloved Korean classic that transforms humble mackerel into a luxurious, spicy masterpiece through the art of slow-braising. This dish features succulent fillets nestled over a bed of thick-cut Korean radish, which absorbs the rich oils of the fish and the pungent, savory notes of the gochugaru-infused sauce. It is a soul-warming comfort food that perfectly balances the natural richness of the sea with the deep, earthy sweetness of the land.
🥗 Ingredients
Main Ingredients
- 2 large Fresh Mackerel (cleaned, gutted, and cut into 3-inch chunks)
- 1 pound Korean Radish (Mu) (peeled and sliced into 1/2-inch thick half-moons)
- 1 medium Onion (thickly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 piece Green Chili Pepper (sliced diagonally)
- 1 piece Red Chili Pepper (sliced diagonally)
The Braising Liquid
- 2 cups Dried Anchovy and Kelp Stock (can substitute with water if unavailable)
- 4 tablespoons Soy Sauce (standard Korean Jin-ganjang)
- 3 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 1 tablespoon Korean Red Chili Paste (Gochujang) (adds body and depth)
- 2 tablespoons Mirin or Rice Wine (helps neutralize fishy scents)
- 2 tablespoons Minced Garlic (freshly minced is best)
- 1 teaspoon Minced Ginger (essential for mackerel dishes)
- 1 tablespoon Sugar (to balance the salt and spice)
- 1 tablespoon Toasted Sesame Oil (for a nutty finish)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Rinse the mackerel chunks under cold running water, ensuring any blood or dark bits near the spine are removed to prevent bitterness. Pat the fish dry with paper towels and set aside.
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2
In a medium bowl, whisk together the soy sauce, gochugaru, gochujang, mirin, minced garlic, ginger, sugar, and black pepper to create a thick, vibrant seasoning paste.
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3
In a heavy-bottomed pot or a wide braising pan, arrange the sliced radish pieces in a single, even layer across the bottom. This prevents the fish from sticking and allows the radish to absorb the most flavor.
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4
Pour 1 cup of the anchovy stock over the radish. Cover the pot and bring to a boil over medium-high heat. Simmer for about 8-10 minutes until the radish is slightly translucent and par-cooked.
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5
Once the radish is par-cooked, carefully place the mackerel chunks on top of the radish layer.
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6
Spread the prepared seasoning paste evenly over each piece of mackerel. Scatter the sliced onions over the top.
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7
Pour the remaining 1 cup of stock around the sides of the pot so as not to wash the seasoning off the fish.
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8
Bring the liquid back to a boil. Reduce the heat to medium-low, cover with a lid, and let it simmer for 15-20 minutes.
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9
Periodically open the lid and spoon the braising liquid over the fish (basting) to ensure the mackerel stays moist and absorbs the flavors.
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10
Add the green onions and chili peppers to the pot. Continue to simmer, uncovered, for another 5-7 minutes. This allows the sauce to thicken and achieve a glossy consistency.
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11
Check the radish with a fork; it should be buttery soft and deep in color from the sauce. The mackerel should be fully opaque and tender.
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12
Drizzle the toasted sesame oil over the dish just before turning off the heat for a final aromatic punch.
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13
Serve immediately while steaming hot, ideally directly from the braising pot for a rustic feel.
💡 Chef's Tips
For the best flavor, use Korean radish (Mu) rather than Daikon; Mu is denser and holds its shape better during long braising. If you find mackerel too 'fishy,' soak the raw pieces in milk or rice water for 20 minutes before cooking to mellow the flavor. Do not skip the ginger—it is the secret ingredient that cuts through the oily richness of the mackerel. If the sauce reduces too quickly before the radish is soft, add a splash more stock or water and lower the heat. This dish actually tastes even better the next day as the radish continues to marinate in the spicy sauce.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy white short-grain rice to soak up the spicy braising liquid. Pair with cooling side dishes (banchan) like steamed bean sprouts or a mild cucumber salad. A side of toasted seaweed (Gim) is perfect for wrapping pieces of fish and rice together. Complement the meal with a warm bowl of Doenjang-guk (soybean paste soup) for a complete Korean table. For a beverage, a chilled glass of Barley tea (Boricha) or a crisp Lager balances the spice beautifully.