Godeungeo Jorim
Godeungeo Jorim is a traditional Korean braised mackerel dish with tender radish.Fresh mackerel is simmered gently in a spicy, savory Korean sauce.Thick radish slices absorb the delicious flavors as they cook.Gochujang and Korean red pepper flakes add warmth and depth.Garlic, ginger, soy sauce, and sweetener create a balanced sauce.Serve it hot with steamed rice for a comforting Korean meal.
Ingredients
For the Fish and Radish
- 2 whole mackerel, cleaned and cut into serving pieces
- 400–500 g Korean radish or daikon, peeled and cut into thick slices
- 1 medium onion, sliced
- 2–3 green onions, cut into pieces
- 1–2 green Korean chili peppers, sliced, optional
- 2 cups water or light fish stock
For the Braising Sauce
- 4 tablespoons soy sauce
- 1½ tablespoons gochujang
- 1½ tablespoons Korean red pepper flakes (gochugaru)
- 1 teaspoon freshly grated ginger
- 1½ tablespoons honey, sugar, or rice syrup
- 1 tablespoon rice wine or mirin
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
Prepare the Mackerel
- Rinse the cleaned mackerel pieces briefly under cold water and pat them dry with paper towels. If desired, sprinkle lightly with salt and let them sit for about 10 minutes before rinsing again. This can help reduce strong fishy aromas.
Prepare the Radish
- Peel the Korean radish or daikon and cut it into thick, roughly 1-inch slices. Thick slices work best because they need enough time to become tender without falling apart.
Make the Sauce
- In a small bowl, combine the soy sauce, gochujang, gochugaru, minced garlic, ginger, honey or sugar, rice wine, sesame oil, and black pepper.Mix until the ingredients are evenly combined and the sauce becomes smooth.
Start Cooking the Radish
- Arrange the radish slices in a wide, heavy-bottomed pan. Pour in the water or fish stock.Bring the liquid to a boil, then reduce the heat and simmer the radish for about 10–12 minutes. This gives the radish a head start and allows it to absorb some of the broth.
Add the Mackerel
- Place the mackerel pieces carefully on top of the partially cooked radish. Spread the sliced onion around the fish.Pour the prepared braising sauce over the mackerel and radish.
Braise the Fish
- Bring everything to a gentle boil over medium-high heat. Once bubbling, reduce the heat to medium-low.Simmer uncovered for approximately 20–25 minutes. Occasionally spoon the sauce from the bottom of the pan over the top of the fish.Avoid stirring the fish too much because mackerel can break apart easily.
Add the Green Onions and Chilies
- During the final 5 minutes of cooking, add the green onions and sliced Korean chili peppers if using.Continue simmering until the sauce becomes slightly thickened and the radish is completely tender.
Serve
- Transfer the mackerel and radish to a serving dish. Spoon plenty of the concentrated sauce over the top.Sprinkle with toasted sesame seeds and additional green onion if desired.Serve immediately with hot steamed white rice.
Notes
- Mackerel: Fresh mackerel gives the best flavor, but properly thawed frozen mackerel can also be used.
- Radish: Korean radish is ideal because it stays firm while becoming tender and juicy during braising.
- Spice level: Reduce the gochugaru and gochujang if you prefer a milder dish.
- Fishy aroma: Fresh fish, ginger, garlic, and rice wine help create a cleaner flavor.
- Sauce consistency: The sauce should become richer and slightly thicker toward the end of cooking.
- Pan choice: A wide pan makes it easier to arrange the fish without stacking the pieces.
- Fish texture: Avoid frequent stirring because the mackerel can easily break apart.
- Serving: Godeungeo Jorim tastes best served hot with freshly steamed rice.