Godeungeo Jorim (Korean Braised Mackerel)

About This Recipe

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.

Ingredients

Serves 4

• 2whole mackerel(cleaned, cut into thick steaks)
• 400 gdaikon radish(peeled, sliced into 1cm rounds)
• 0.33 cupsoy sauce
• 2 tbspgochugaru
• 1 tbspgochujang
• 2 tbspsugar
• 4 clovesgarlic(minced)
• 1 tbspgrated ginger
• 1onion(sliced)
• 1.5 cupswater or anchovy stock
• 2 stalksscallions(cut into 4cm pieces)
• 1 tbspsesame oil

Instructions

1. 1

   Layer the pot

   Arrange daikon slices in an even layer on the bottom of a wide, shallow pot.

2. 2

   Add fish and onion

   Place mackerel steaks on top of the daikon and scatter onion over.

3. 3

   Make the sauce

   Whisk soy sauce, gochugaru, gochujang, sugar, garlic, ginger, and stock together, then pour over the fish and daikon.

4. 4

   Braise

   Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes, spooning sauce over the fish every 5 minutes.

5. 5

   Reduce

   Uncover and simmer 5-8 more minutes until the daikon is fork-tender and the sauce has thickened and reduced by about a third.

6. 6

   Finish and serve

   Add scallions and sesame oil in the last 2 minutes. Serve hot with rice, spooning extra sauce and daikon over the top.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions