Korean Braised Mackerel in Spicy Sauce
Godeungeo-jorim is one of the most frequently cooked fish banchan in Korean homes, pairing mackerel's assertive flavor with a spicy braising sauce that demands steamed rice. Mackerel is cut into steaks and salted for ten minutes to draw out fishy odors, then arranged over thick radish slices that line the pot bottom. The radish serves dual duty: preventing the fish from sticking and releasing its natural sweetness into the braising liquid. A sauce of gochugaru, gochujang, soy sauce, garlic, ginger, and sugar is spooned over and the pot simmers covered for twenty minutes, during which the seasoning penetrates the flesh while the radish absorbs enough sauce to rival the fish itself. Green onion added in the final minutes lifts the heavy spice with a fresh sharpness.
Adjust Servings
Instructions
- 1
Cut mackerel into 4 pieces and rinse under running water to reduce fishiness.
- 2
Slice daikon 1 cm thick into half-moons and line the bottom of a pot.
- 3
Mix gochugaru, soy sauce, gochujang, garlic, ginger juice, and water for the sauce.
- 4
Place mackerel on the radish and pour sauce over everything.
- 5
Bring to a boil, reduce to medium, and braise for 20 minutes, basting occasionally.
- 6
Add green onion and chili, cook 2 more minutes before serving.
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Nutrition (per serving)
Variations
Soy-Braised Mackerel
Mackerel simmered in a savory soy-based sauce until the liquid reduces and caramelizes. The rich, oily fish absorbs the bold seasoning beautifully.
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