Mackerel braised with daikon radish in a spicy-sweet soy and gochugaru sauce until the fish is tender and deeply flavored.
Godeungeo jorim is a classic Korean home-style braise, pairing rich, oily mackerel with thick slices of daikon radish in a sauce built from soy sauce, gochugaru, garlic, and a touch of sugar. The daikon isn't just a side element here -- it absorbs the braising liquid and becomes almost as prized as the fish itself, turning soft and deeply savory by the time the dish is done. The technique depends on building layers in the pot: daikon slices go on the bottom to prevent the fish from sticking and to let them soak up flavor first, then the fish is nestled on top and the sauce is spooned and ladled over repeatedly as it braises, rather than fully submerging the fish, which would make it fall apart. A short simmer keeps the fish intact while a longer one for the daikon underneath ensures it's fully tender. Served with rice and a side of kimchi, godeungeo jorim is a staple of Korean home cooking precisely because mackerel is affordable and richly flavored, standing up well to the assertive, spicy-sweet braising liquid that would overwhelm a more delicate white fish.
Serves 4
Arrange daikon slices in an even layer on the bottom of a wide, shallow pot.
Place mackerel steaks on top of the daikon and scatter onion over.
Whisk soy sauce, gochugaru, gochujang, sugar, garlic, ginger, and stock together, then pour over the fish and daikon.
Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes, spooning sauce over the fish every 5 minutes.
Uncover and simmer 5-8 more minutes until the daikon is fork-tender and the sauce has thickened and reduced by about a third.
Add scallions and sesame oil in the last 2 minutes. Serve hot with rice, spooning extra sauce and daikon over the top.
Spoon the sauce over the fish repeatedly while braising instead of stirring -- stirring can break the fish apart.
Use fresh mackerel if possible; frozen works but should be fully thawed and patted dry first to avoid a watery sauce.
Cut the daikon into fairly thick rounds (about 1cm) so it holds its shape through the full braise time.
Use a firmer white fish like croaker or cod if mackerel isn't available, reducing braising time slightly.
Add potato wedges along with the daikon for a heartier, more filling braise.
Reduce the gochugaru and gochujang for a milder, more soy-forward version if you prefer less heat.
Refrigerate in the sauce up to 2 days in an airtight container; the flavor deepens overnight. Reheat gently on the stovetop over low heat, spooning sauce over to keep the fish moist.
Braised fish dishes (jorim) are a core category of Korean home cooking, with mackerel being one of the most commonly used fish due to its affordability and rich flavor, which stands up well to the spicy, savory braising liquids typical of the dish.
Yes -- thaw completely in the refrigerator first and pat very dry before adding to the pot, as excess moisture will dilute the braising sauce.
It was likely stirred too much during braising, or simmered too long. Spoon sauce over gently instead of stirring, and check for doneness around the 20-minute mark.
A mix of smoked paprika with a small pinch of cayenne can approximate the color and mild heat, though the flavor won't be identical.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
