Korean Braised Mackerel with Potatoes
Godeungeo gamja jorim is a quintessential Korean home-cooked dish of mackerel and potato braised in a soy sauce and gochugaru seasoning. The oily mackerel fillets release their rich flavor into the sauce, while the potato chunks soak up the spicy, savory liquid as they cook to a fluffy consistency. Onion and green onion contribute natural sweetness and aroma that balance the bold seasoning. This is one of Korea's most beloved fish dishes, often served family-style with the braising sauce spooned generously over rice.
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Instructions
- 1
Cut the mackerel into portions and pat dry with paper towels.
- 2
Slice potatoes into 2 cm pieces and thickly slice the onion.
- 3
Layer potatoes and onion in a pot, then place mackerel on top.
- 4
Mix soy sauce, chili flakes, garlic, sugar, and water, then pour in and bring to a boil.
- 5
Reduce to medium heat and braise for 20 minutes, spooning sauce over fish midway.
- 6
Add green onion and braise 5 more minutes until the sauce is slightly reduced.
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