Restaurant-Style Braised Mackerel with Radish (Godeungeo Moo Jorim)
Restaurant-Style Braised Mackerel with Radish (Godeungeo Moo Jorim)
Authentic Korean Home-Style Braised Mackerel with Radish Recipe
I was so impressed by the braised mackerel with radish served as a main dish at a local Korean restaurant, I had to ask for their secret! The radish was wonderfully tender, infused with a sweet and savory sauce, and the mackerel, which I don’t usually seek out, was surprisingly fresh and delicious without any fishiness. The owner revealed their secret: they first simmer the radish with soy sauce in the broth, and then braise the mackerel with the lid off to prevent any gamey odors. Let’s try to recreate this amazing dish! This recipe focuses on creating a rich, flavorful sauce and perfectly cooked ingredients for a truly satisfying meal.
Main Ingredients- 1.5 mackerel, cleaned and cut into pieces
- 1 small daikon radish (approx. 150g)
- 3 green chilies
- 6-7 sheets dried kelp (dashima)
- 1 dried red chili
- 800ml water
Seasoning Ingredients- 1 cup soy sauce
- 1/2 cup sugar
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 cup soy sauce
- 1/2 cup sugar
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (mirin or cheongju)
Cooking Instructions
Step 1
Let’s make some delicious braised mackerel with radish, a dish that perfectly soaks up the sauce and is sure to be a hit!
Step 2
First, slice the daikon radish into thick pieces, about 0.7 to 1 cm thick. Arrange the radish slices at the bottom of a pot. Add the dried kelp, dried red chili, and (optional: dried onion pieces) for making the broth. Pour in 800ml of water. This step is crucial for infusing the radish with deep flavor.
Step 3
Once the broth ingredients are in the pot, add 1 cup of soy sauce. Seasoning the radish with soy sauce from the beginning will result in a much richer and more flavorful braise.
Step 4
Simmer the broth over medium-high heat for about 10 minutes. Remove the dried kelp as soon as the water starts boiling to prevent any bitterness. After removing all the broth ingredients, carefully place the cleaned mackerel pieces into the pot. Ensure the mackerel is rinsed thoroughly to remove any fishy smell.
Step 5
This is a key step for delicious results! To effectively remove any fishy odor from the mackerel and allow the sauce to penetrate well, we will braise the dish with the lid *off*. Covering the pot would trap too much moisture and dilute the flavor.
Step 6
In a separate bowl, combine all the seasoning ingredients: sugar, gochujang, gochugaru, minced garlic, corn syrup, and cooking wine. Mix them thoroughly to create a well-blended sauce.
Step 7
Pour the prepared sauce evenly over the mackerel pieces in the pot. Make sure to coat the top surfaces as well so the flavors distribute evenly. Bring the mixture to a rolling boil over high heat.
Step 8
Once boiling, reduce the heat to medium and let it simmer for about 10 minutes. Continue to cook until the sauce has reduced by about half, becoming thick and glossy, and the flavors have deeply penetrated the mackerel and radish. Finally, add the sliced green chilies on top and simmer for another minute. Your delectable braised mackerel with radish is now ready to be enjoyed with a bowl of hot rice!
