Korean Braised Mackerel (Fatty Mackerel with Radish in Spicy Soy Sauce)

Quick answer

Total time: 55 min
Level: Medium
Servings: 3 servings
Ingredients: 8

About this dish

Godeungeo-jjim is a Korean braised mackerel dish cooked low and slow with Korean radish, sliced onion, gochugaru, soy sauce, and fresh ginger.

Mackerel belongs to the blue-backed fish category with a high natural fat content, and that fat absorbs the bold, spiced seasoning during braising in a way that leaner fish cannot. The flavor that results is deeply savory with a rounded heat that does not taste sharp or one-dimensional. Radish placed at the bottom of the pan serves a dual purpose: it draws out the fishy aroma during cooking and simultaneously soaks up the braising liquid, making it almost as desirable to eat as the fish itself. Ginger neutralizes the remaining raw fish notes and keeps the overall taste from feeling heavy, providing a subtle warmth that lifts the richness. As the braising liquid reduces, it thickens into a glossy, intensely flavored sauce that is commonly spooned over steamed rice to the last drop. Mackerel is widely available and inexpensive in Korea, which has made this preparation a household staple across generations.

Ingredients

servings

IngredientAmountUnit

mackerel2 pcspcs

korean radish300 gg

onion1 eaea

soy sauce2 tbsptbsp

gochugaru1½ tbsptbsp

minced garlic1 tbsptbsp

ginger½ tsptsp

water350 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Clean 2 mackerel by removing the heads and innards, then make 2 to 3 deep cuts along the back.

Check that the openings are deep enough for the seasoning to reach the fatty flesh while braising.
2

Prep

Slice 300g Korean radish into 1cm half-moons and spread them tightly across the bottom of the pot.

Keep the pieces even, because thicker slices take longer to soften and may stay firm under the fish.
3

Season

Mix 2 tbsp soy sauce, 1.5 tbsp gochugaru, 1 tbsp minced garlic, 0.5 tsp ginger, and 350ml water.

Stir until no dry spice clumps remain, so the sauce coats the fish evenly instead of tasting patchy.
4

Control

Lay the mackerel over the radish and cover it with 1 onion cut into thick strips.

Spoon the sauce over the cuts and edges of the fish, making sure the seasoning reaches the scored parts.
5

Control

Cover and cook over medium heat for about 15 minutes.

If the boiling sounds too strong, lower the heat slightly so the mackerel stays intact while the radish softens in the simmering liquid.
6

Finish

During cooking, spoon the braising liquid over the fish several times and check that the radish turns slightly translucent.

When the liquid thickens and looks glossy, serve the fish with the sauce for rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Godeungeo-jjim layers mackerel over radish to absorb fishy odors in a bold gochugaru braise.
Finish cue: When the liquid thickens and looks glossy, serve the fish with the sauce for rice.