Braised Mackerel (Samchi Jorim): A Winter Delicacy with Radish
A Delicious Fish Dish Perfect for Any Season: Try this delightful Mackerel Jorim!
Feeling a bit unsettled by the nearby construction noise? Let’s soothe our senses with a comforting home-cooked meal: Braised Mackerel, or Samchi Jorim! This recipe features fresh mackerel simmered to perfection with daikon radish in a savory and slightly spicy sauce. It’s a true rice-lover’s dream. Let’s dive into the details and create a wonderfully flavorful seasonal fish dish that’s both easy and incredibly delicious!
Main Ingredients- 1 fresh mackerel
- Rice water (for reducing fishiness)
- Daikon radish (about 1/4 of a medium radish)
- 2 cups anchovy and kelp broth
- 1/2 onion
- 1 small piece of ginger
Cooking Instructions
Step 1
First, prepare the fresh mackerel by trimming off the fins and rinsing it thoroughly under cold water. It’s crucial to remove any residual blood between the flesh and bones, as this is a common source of fishy odor. Gently wipe away any blood spots for a clean taste.
Step 2
To further eliminate any fishy smell and to tenderize the flesh, soak the cleaned mackerel in rice water for about 10-20 minutes. Using rice water, which is a byproduct of washing rice, is a convenient and effective method to enhance the natural flavor of the fish.
Step 3
Daikon radish is a wonderful base for braised dishes, as it absorbs the flavors beautifully and adds a subtle sweetness. Slice the radish about 1 to 1.5 cm thick and arrange it to cover the bottom of your pot. It will soften as it cooks and perfectly complement the mackerel.
Step 4
Pour the prepared anchovy and kelp broth over the radish in the pot. Bring the broth to a boil and let it simmer until the radish is slightly tender. Some cooks add a tiny bit of gochugaru and soy sauce at this stage to help the radish absorb color, but it’s not essential as the main sauce will flavor it later.
Step 5
Now, let’s make the star of the dish – the braising sauce! In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp minced garlic, 2 Tbsp mirin, 1 Tbsp oligosaccharide, 1 Tbsp sesame oil, 1 Tbsp fish sauce, and a pinch of black pepper. Mix everything well until you have a smooth, flavorful paste. (That’s a total of 9 ingredients for our delicious sauce!)
Step 6
Taste a little bit of the sauce. You should get a lovely balance of spicy and savory notes with a hint of sweetness. If you prefer a cleaner spice, you can omit the gochujang and use only gochugaru. I personally enjoy the complex flavor that both add to the dish.
Step 7
Once the radish is slightly tender, carefully place the mackerel pieces into the pot. A single mackerel, cut into about 5 pieces, usually fits perfectly. Doesn’t it look appetizing already?
Step 8
Roughly chop the onion and scatter it over the mackerel. Onions release a natural sweetness as they cook, adding depth to the braising liquid and becoming wonderfully soft to eat.
Step 9
Add the sliced ginger to the pot. Ginger is excellent for cutting through any remaining fishiness and adding a subtle warmth. If you don’t enjoy biting into pieces of ginger, you can grate it finely or extract its juice to add to the sauce, or simply remove the slices before serving.
Step 10
Pour the prepared braising sauce evenly over the mackerel, radish, and onions. Now, the magic of braising begins! Bring it to a gentle simmer, and we’ll manage the heat to let the flavors meld.
Step 11
To ensure a clean, fresh taste, it’s best to braise fish with the lid off. This allows any unwanted cooking vapors to escape. While it simmers, periodically spoon some of the flavorful braising liquid over the mackerel. This basting action helps the fish absorb the sauce evenly, making every bite more delicious. Taking these little extra steps always elevates the final dish!
Step 12
Reduce the heat to medium-low and let the mackerel braise for about 20 minutes, or until cooked through and tender. When the fish is nearly done, add the sliced green onion, green chili pepper, and red chili pepper. These add a beautiful pop of color and a fresh, zesty kick to finish the dish.
Step 13
Simmer for another 2-3 minutes after adding the green onions, and your delicious Braised Mackerel (Samchi Jorim) is ready! Enjoy this wonderful winter seasonal dish with its rich, savory sauce and incredibly tender fish – it’s a guaranteed hit for any meal.
