Braised Mackerel with Potatoes (Godeungeo Gamja Jorim)
Braised Mackerel with Potatoes (Godeungeo Gamja Jorim)
Easy and Delicious Braised Mackerel with Potatoes using Frozen Mackerel
We’ve made a delicious braised mackerel and potato dish using frozen mackerel. Here’s a recipe that anyone can easily follow to create this comforting meal.
Main Ingredients- 2 packs frozen mackerel
- 3 potatoes
- 1 onion
- 1 stalk green onion
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1/4 Tbsp sugar
- 5 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- 4 dried ginger slices (or a pinch of ginger powder)
- 150ml water
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/4 Tbsp sugar
- 5 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- 4 dried ginger slices (or a pinch of ginger powder)
- 150ml water
Cooking Instructions
Step 1
Peel the 3 potatoes (or leave the skin on if you prefer), and cut them into thick, bite-sized pieces, about 1.5 to 2 cm thick. Cutting them generously helps them absorb the sauce without falling apart.
Step 2
Peel and roughly chop the onion. Try to cut it to a similar size as the potatoes to ensure even cooking.
Step 3
Rinse the frozen mackerel under running water. Carefully trim off the fins and tail using scissors for a cleaner eating experience.
Step 4
Cut the mackerel into manageable, bite-sized pieces, such as in half or thirds. Avoid cutting them too small, as they might break apart during cooking.
Step 5
In a deep pot or wok, arrange the sliced potatoes on the bottom. This layer prevents the mackerel from sticking to the bottom and burning.
Step 6
Place the cut mackerel pieces neatly on top of the potatoes. Now, let’s add the seasoning: sprinkle 2 Tbsp gochugaru, 1/4 Tbsp sugar, 5 Tbsp soy sauce, and 1 Tbsp minced garlic evenly over the mackerel.
Step 7
To eliminate any fishy odors and enhance the flavor, add the aromatic ingredients. Sprinkle 4 dried ginger slices (or a pinch of ginger powder) and 1 Tbsp of cooking wine (like mirin or rice wine) over the mackerel. A little black pepper is also recommended.
Step 8
Pour in about 150ml of water. It’s best to add a smaller amount of water initially and adjust as it cooks.
Step 9
Bring the mixture to a boil over high heat. Once it starts simmering, reduce the heat to medium. During this stage, you can either leave the lid slightly ajar or off. Spoon the simmering sauce over the mackerel several times. This helps the flavors penetrate the fish and keeps it moist.
Step 10
Let the mackerel and potatoes simmer for about 10 minutes. Then, add the chopped onion. Since potatoes take longer to cook, adding onions later ensures they are all cooked to perfection. If the sauce reduces too much, add a little warm water to maintain your desired consistency.
Step 11
While the braised mackerel and potatoes are simmering, prepare the green onion by washing it, removing the outer layer if needed, and slicing it diagonally. This adds a fresh aroma and a nice visual touch.
Step 12
After simmering for approximately 25 minutes, add the diagonally sliced green onion to the pot. Cover loosely or leave the lid slightly ajar and simmer for another 5 minutes, just until the green onions are tender and fragrant. This allows their flavor to infuse into the dish.
Step 13
Your delicious Braised Mackerel with Potatoes is ready! The flaky fish and tender potatoes are a perfect match. Enjoy it as a flavorful topping for steamed rice or as a hearty side dish.
