Savory Braised Mackerel (Godeungeo Jaban Jjim)
Godeungeo Jaban Jjim: A Deliciously Salty Mackerel Dish Perfect for Summer
Introducing a recipe for Godeungeo Jaban Jjim, a salty and satisfying mackerel dish perfect for the hot summer months! Enjoy it on its own or wrapped in fresh greens with rice. This recipe makes it easy to create tender, flavorful, and not fishy at all mackerel at home!
Main Ingredients- 1 mackerel, cleaned and cut into 3 pieces (approx. 200-300g)
- 1 cup rice water (200ml)
Cooking Instructions
Step 1
First, thoroughly rinse the mackerel and cut it into 2-3 pieces for easy eating. If using pre-salted mackerel (jaban godeungeo), check its saltiness and adjust the amount of salted shrimp accordingly. Wash all the vegetables and aromatics. Thinly slice the garlic and ginger. Cut the green onion and red chili pepper diagonally into large, bite-sized pieces.
Step 2
Now, prepare a pot for steaming. Arrange the prepared mackerel pieces at the bottom of the pot. Layer the sliced green onions, red chili peppers, sliced garlic, and ginger evenly over the mackerel. Carefully pour 1 cup of rice water along the edges of the pot. Add 1/2 tablespoon of minced salted shrimp to season the broth; you can adjust this amount depending on how salty the mackerel is. If you prefer to avoid the solid bits of salted shrimp, using just the liquid is also fine. Finally, drizzle 1/2 tablespoon of vinegar over everything to help eliminate any fishy odors and enhance the flavor.
Step 3
Sprinkle 1 teaspoon of red pepper flakes evenly over the ingredients in the pot. Cover the pot with a lid and cook over medium heat for about 10-15 minutes, or until the mackerel is fully cooked and the broth is bubbling. You can spoon some of the broth over the mackerel during cooking for extra moisture. Turn off the heat and serve immediately, or let it rest for a few minutes for the flavors to meld further. Enjoy this savory braised mackerel with a warm bowl of rice!
