Savory Braised Mackerel with Radish
Mackerel Radish Jorim: A Delicious Korean Home-Style Dish
A flavorful Mackerel Radish Jorim made with salted mackerel (jaban godeungeo). This dish is a perfect companion to a bowl of rice, offering a delightful balance of salty, savory, and slightly spicy flavors.
Main Ingredients- Salted Mackerel 1 hand (2 pieces)
- Daikon Radish 500g
- Green Onion 1 stalk
Seasoning- Soy Sauce 3 Tbsp
- Mirin (Rice Wine) 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1.5 Tbsp
- Cooking Oil 1 Tbsp
- Water 3~5 Tbsp
- Ginger Powder (optional)
- Black Pepper (optional)
- Soy Sauce 3 Tbsp
- Mirin (Rice Wine) 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1.5 Tbsp
- Cooking Oil 1 Tbsp
- Water 3~5 Tbsp
- Ginger Powder (optional)
- Black Pepper (optional)
Cooking Instructions
Step 1
First, prepare the daikon radish by cutting it into thick, generous pieces, about 1.5 to 2 cm thick. Cutting them too thinly might cause them to break apart during cooking.
Step 2
Cut the salted mackerel into two pieces each. If you find the salted mackerel too salty, you can soak it in rice water or plain water for about 10-15 minutes to reduce the saltiness before cooking. This step is optional.
Step 3
Now, let’s make the delicious braising sauce. Combine all the ingredients listed under ‘Seasoning’ in a bowl and mix well. Preparing the sauce in advance will make the cooking process smoother.
Step 4
Heat a non-stick pot over medium heat and add 1 Tbsp of cooking oil. Arrange the thick-cut radish pieces evenly on the bottom of the pot. You can slightly coat the radish pieces with the oil by swirling them in the pot.
Step 5
Once the radish is arranged, pour about 100ml (approx. half a standard cup) of water around the edges of the pot. This prevents the radish from sticking to the bottom and burning.
Step 6
Spread half of the prepared seasoning mixture evenly over the radish. This allows the radish to absorb the flavors as it braises.
Step 7
Next, place the salted mackerel pieces on top of the seasoned radish, ensuring the flesh side is facing upwards. Drizzle the remaining seasoning mixture over the mackerel and radish.
Step 8
After adding all the seasoning, lightly sprinkle a pinch of ginger powder and black pepper over the mackerel. This helps to eliminate any fishy smell. Importantly, do not cover the pot immediately. Let it simmer over medium-low heat for about 3 minutes to allow the fishy odor to dissipate.
Step 9
After simmering for 3 minutes, add the chopped green onion on top of the mackerel and radish. Then, cover the pot and let it braise for about 5 minutes over medium-low heat. The sauce will reduce and the flavors will meld together.
Step 10
If the liquid seems to be reducing too quickly or the radish is sticking, add a tablespoon or two of water at a time. Stir occasionally to prevent the radish from sticking to the bottom of the pot.
Step 11
The Mackerel Radish Jorim is ready when the radish is tender and easily pierced with a fork. Enjoy this delicious dish with a warm bowl of steamed rice!
