Spicy and Sweet Braised Mackerel (Godeungeo Jorim)
Spicy and Sweet Braised Mackerel (Godeungeo Jorim)
The Ultimate ‘Rice Thief’ Mackerel Stew: Try This Flavorful Braising Sauce!
I received some boneless mackerel as a gift and decided to make this delicious braised mackerel for dinner. The savory flavor of the mackerel combined with the sweet radish creates a dish so irresistible it’s known as a ‘rice thief’ – it’ll make you finish your rice in no time! This is a beloved dish for both adults and children. Let’s get cooking!
Main Ingredients- 2 portions of boneless salted mackerel or regular mackerel
- 1/2 medium radish
- 1 Tbsp perilla oil (optional)
Braising Sauce- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, prepare the radish, which adds a wonderful sweetness to the stew. Slice the radish into about 0.5 cm thick rounds, then cut them into 2-3 pieces so they fit nicely at the bottom of your pot.
Step 2
Arrange about two-thirds of the sliced radish at the bottom of your cooking pot. The radish will absorb the braising liquid, becoming tender and complementing the mackerel perfectly.
Step 3
Rinse the mackerel clean and cut each fish into three portions. Place the cut mackerel pieces on top of the layer of radish.
Step 4
Once the mackerel is arranged, cover it with the remaining sliced radish. Placing radish on both the bottom and top helps prevent the mackerel from burning and ensures the sauce flavors permeate evenly.
Step 5
Now, let’s make the star of this dish: the braising sauce! In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp sugar, 5 Tbsp gochugaru (red pepper flakes), and 2 Tbsp mirin (cooking wine). Mix everything well until combined.
Step 6
Pour the prepared sauce evenly over the mackerel and radish. Add 2 cups (about 400ml) of water. If the sauce tastes a bit bland, you can adjust the seasoning with a little more soy sauce.
Step 7
Finally, drizzle in 1 Tbsp of perilla oil. If you don’t have perilla oil, you can omit it, but it helps to reduce any fishy odors from the mackerel and adds a lovely aroma.
Step 8
Cover the pot and bring it to a boil over medium-high heat. Once the liquid starts boiling vigorously, reduce the heat to low and let it simmer gently. Every so often, scoop some of the braising liquid with a spoon and ladle it over the mackerel and radish. This helps the flavors penetrate deeply and keeps the fish moist.
Step 9
The braised mackerel is ready when the sauce has thickened slightly and the flavors have melded beautifully. Serve hot with a bowl of steamed rice for a truly satisfying meal!
