We eat a lot of mackerel because it’s delicious but also full of omega-3 and other nutrients. We grill them often but this is my dad’s favorite way to eat it. Must say though the radishes in this dish almost taste better than the fish.
Braised Mackerel, Godeungeo Jorim
Equipment
Saucier (shallow pan) For this dish, you must use a shallow pan that's just large enough so all the fish pieces can lay flat in one layer. Too small, too large or too deep pan will prevent the liquid from reducing and you may end up with watery bland outcome.
Ingredients
- 3 Mackerel Gutted, cleaned, cut into 4–5 pieces each; head optional
- 1/2 cup Coarse Sea Salt for rinsing
- 1.5 LB Korean Radish
Seasoning
Garnish
- 1/2 Green Onion Chopped, Optional
- Red Chili Pepper
Instructions
- For this dish, you must use a shallow pan that's just large enough so all the fish pieces can lay flat in one layer. Too small, too large or too deep pan will prevent the liquid from reducing and you may end up with watery bland outcome.
- Gut and cut mackerel into 4–5 pieces (2-3" length) (Head is optional. Removing head can reduce bitter taste.)
- Dissolve coarse sea salt in a bowl of water and rinse mackerel pieces in the salt water quickly and drain in a strainer. Washing the fish too much will result in bland taste.
- In a medium bowl, add soy sauce, gochujang, coarse gochugaru, sugar, mulyeot (Korean Corn Syrup), rice wine, finely chopped garlic and black pepper. Mix all seasoning ingredients.
- Slice Korean radish into ¾ inch-thick rounds (8–10 pieces), then cut each in half.
- Thinly slice a few extra radish pieces to use as a cover during braising (enough pieces to cover the entire pot).
- Chop green onion.
- Slice red chili peppers (optional).
- (Optional) Trim off hard outer edge of radish if needed
- In a shallow pan, lay the thick radish slices across the bottom.
- Place mackerel pieces on top of the radish layer.
- Pour the seasoning sauce evenly over the fish.
- Add chopped green onion and sliced red pepper on top.
- Cover with thinly sliced radish pieces (acts as a lid).
- Pour 2 cups of water into the pan. The water amount may vary depending on the amount of fish you cook. So if in doubt add gradually. You want the water to cover the 70% of the fish.
- Bring to a boil over high heat and let it boil for 5 minutes.
- Reduce to medium-low heat. You may have to adjust the heat depending on how fast the liquid is reducing. But if too high, it can start burning at the bottom. If too low, you will end up with watery dish.
- Spoon sauce over the mackerel occasionally while cooking. (The more you do it the more flavorful the whole fish would be.)
- Braise for 20–30 minutes, or until the radish becomes soft and translucent. Watch carefully so it's not burning at the bottom. You wan want to lower the heat to the lowest towards the end.
- You wanna end up with some thicker liquid at the bottom of the pan but it shouldn't be like soup.
- Optional - Garnish with more green onions and red chili pepper.
- The thin top cover layer of radish is usually not eaten but there is no harm in eating it. The bottom radish is the good stuff.
Tried this recipe?Let us know how it was!
