Braised Mackerel with Salt (Jaban Godeungeo Jorim)
Jaban Godeungeo Jorim: A Savory Mackerel Dish Perfectly Complemented by Zucchini
Sizzling and delicious Jaban Godeungeo Jorim, elevated with the sweet depth of zucchini! Instead of radish or potatoes, I chose plump zucchini, laying them at the bottom of the pan and topping with seasoned mackerel. The zucchini’s natural sweetness absorbed the savory sauce, creating a tender and wonderfully comforting dish, perfect as a side for rice. This salty and flavorful Jaban Godeungeo Jorim will have you coming back for more!
Jaban Godeungeo Jorim Ingredients- 1 hand of Jaban Godeungeo (Salted Mackerel, approx. 2 fish)
- 1 medium Zucchini
- 2 stalks Green Onion
- 4 Cheongyang Peppers (Korean Red Chili Peppers)
- 1/2 Onion
Seasoning Mix- 5 Tbsp Soy Sauce (Ganjang)
- 3 Tbsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- 3 Tbsp Mirin (Rice Wine)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Minced Garlic
- A pinch of Grated Ginger
- 5 Tbsp Soy Sauce (Ganjang)
- 3 Tbsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- 3 Tbsp Mirin (Rice Wine)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Minced Garlic
- A pinch of Grated Ginger
Cooking Instructions
Step 1
Begin by thoroughly washing all the vegetables and patting them dry. Prepare a generous amount of zucchini, onion, Cheongyang peppers, and green onions.
Step 2
Also, have your minced garlic and grated ginger ready. Ginger plays a crucial role in eliminating any fishy odor, ensuring a clean and pleasant taste. Don’t skip it! (*Tip: If you prefer, you can place the ginger slices at the bottom of the pan instead of mixing them into the sauce.)
Step 3
Cut the zucchini in half lengthwise, then slice it into thick rounds, about 1 cm thick. Cutting them too thin might cause them to break apart during cooking, so aim for a substantial slice.
Step 4
Place a wide frying pan on the stove. Arrange the sliced zucchini at the bottom of the pan, followed by the sliced onion.
Step 5
Carefully place the prepared Jaban Godeungeo on top of the vegetables. To select good quality mackerel, look for fish with clear, bright eyes and firm flesh that doesn’t indent easily when pressed.
Step 6
Arrange the chopped green onions and sliced Cheongyang peppers over the mackerel. Now, pour 3 tablespoons of Mirin (rice wine) generously over the fish. This helps further reduce any fishy aroma.
Step 7
Let’s make the delicious seasoning sauce! In a bowl, combine 3 tablespoons of minced garlic, 5 tablespoons of soy sauce, 3 tablespoons of oligodang, 4 tablespoons of gochugaru, and 1 tablespoon of sesame oil. Stir well with a spoon until all ingredients are thoroughly mixed.
Step 8
Spread the prepared seasoning sauce evenly over the Jaban Godeungeo. Ensuring the sauce covers the fish completely is key for even flavor distribution.
Step 9
Pour about 1/2 cup of water (you can use the water used to rinse the sauce bowl) around the edges of the frying pan. This will help the ingredients braise without sticking and burning.
Step 10
Cover the pan with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 20 minutes, allowing the flavors to meld. Keep an eye on it to prevent burning.
Step 11
(*If you didn’t add ginger to the sauce: You can place slices of ginger at the bottom of the pan or under the fish at this stage to ensure a thorough removal of any fishy smell.)
Step 12
While the dish is simmering, lift the lid periodically and spoon the simmering sauce over the mackerel. This basting technique ensures the flavors penetrate deeply into the fish. Repeat this 2-3 times during cooking.
Step 13
Turn off the heat when the sauce has reduced to a desirable, slightly thick consistency and the mackerel and vegetables have absorbed the flavors. Taste and adjust the simmering time if you prefer it less salty.
Step 14
Voilà! Your mouthwatering and beautifully colored Jaban Godeungeo Jorim is ready. It’s absolutely delicious served over a bowl of hot rice!
