Savory Braised Mackerel with Radish (Godeungeo Mu Jorim)
Savory Braised Mackerel with Radish (Godeungeo Mu Jorim)
The Ultimate Comfort Food: Deliciously Braised Mackerel with Radish
A staple Korean home-style dish, this Godeungeo Mu Jorim (braised mackerel with radish) is a culinary masterpiece where tender radish and flaky mackerel create a delightful harmony. Its sweet and spicy sauce is so irresistible, it’ll have you finishing your rice in no time! This dish makes for a fantastic main course any day, not just for special occasions.
Main Ingredients- 2 mackerel fillets, cleaned (use fresh ones for best results)
- 550g Korean radish (mu), cut into thick, bite-sized pieces (about 1/3 of a medium radish)
- 1 large green onion (daepa), sliced diagonally
- 2 Korean green chilies (cheongyangcho), sliced diagonally (adjust to your spice preference)
- 550ml dashima (kelp) broth or anchovy-dashima broth (adds a refreshing umami flavor)
Braising Sauce- 5 Tbsp soy sauce (for basic seasoning)
- 1 Tbsp fish sauce (for enhanced umami; can substitute with Korean soup soy sauce if unavailable)
- 1.5 Tbsp gochujang (Korean chili paste, for spiciness and a touch of sweetness)
- 2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 2 Tbsp mirin (rice wine, to remove any fishy smell and add sweetness)
- 3 Tbsp soju (optional, but helps eliminate odors)
- 1/2 Tbsp sugar (to mellow out the flavors)
- 5 Tbsp soy sauce (for basic seasoning)
- 1 Tbsp fish sauce (for enhanced umami; can substitute with Korean soup soy sauce if unavailable)
- 1.5 Tbsp gochujang (Korean chili paste, for spiciness and a touch of sweetness)
- 2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 2 Tbsp mirin (rice wine, to remove any fishy smell and add sweetness)
- 3 Tbsp soju (optional, but helps eliminate odors)
- 1/2 Tbsp sugar (to mellow out the flavors)
Cooking Instructions
Step 1
First, rinse the cleaned mackerel fillets under cold running water and pat them dry with paper towels. This step is crucial to ensure there’s no fishy smell and to achieve a clean flavor in the final dish.
Step 2
Cut the Korean radish into thick, bite-sized pieces, about 1 to 1.5 cm thick. Cutting them too thinly can cause them to break apart during cooking. Aim for a thickness that offers a pleasant chew.
Step 3
Slice the green onion diagonally and the Korean green chilies diagonally as well. This slicing method allows the aromatics to distribute evenly and add a fresh fragrance to the dish.
Step 4
In a medium bowl, combine all the braising sauce ingredients: soy sauce, fish sauce, gochujang, gochugaru, minced garlic, black pepper, mirin, soju, and sugar. Pre-mixing the sauce makes the cooking process much smoother.
Step 5
Stir the sauce ingredients thoroughly with a spoon or whisk until well combined. Ensure the gochujang and garlic are fully dissolved, creating a smooth, consistent sauce.
Step 6
Arrange the sliced radish at the bottom of your braising pot. The radish will absorb the flavors of the sauce and mackerel as it cooks, becoming wonderfully tender and delicious.
Step 7
Place the prepared mackerel fillets on top of the radish. Pour the 550ml of broth over the ingredients, ensuring there’s enough liquid to partially submerge everything for even cooking.
Step 8
Spoon the pre-mixed braising sauce evenly over the mackerel. Make sure to coat the fish and radish well with the sauce for maximum flavor.
Step 9
Cover the pot with a lid and bring it to a simmer over medium heat. Once simmering, reduce the heat to low and let it braise until the sauce has thickened and the radish is tender, about 15-20 minutes. The liquid should become quite concentrated.
Step 10
Finally, add the diagonally sliced green onion and Korean green chilies. Spoon some of the thickened sauce over them and continue to braise for another 2-3 minutes with the lid on. This final simmer allows the aromatics to infuse their flavors. Your delicious Godeungeo Mu Jorim is now complete! Serve hot with steamed rice and enjoy.
