Savory Braised Mackerel with Radish (Godeungeo Mu Jorim)
A Flavorful Mackerel and Radish Stew: Unlock the Secret to Deeply Infused Flavors!
Is mackerel the star of this dish, or is it the radish? As a child, I didn’t quite appreciate the depth of flavor in braised mackerel and radish. However, with age, I’ve come to savor the rich taste of mackerel and, even more so, the incredibly delicious radish that soaks up all the savory sauce. This dish is a true comfort food that makes you want to finish your rice in no time!
Main Ingredients- 2 fresh mackerels, cleaned
- 1/4 Korean radish (about 300g)
- 1/2 stalk green onion
- 1 chili pepper (e.g., jalapeño or red chili), optional
- 3 cups water
Braising Sauce- 4 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp cooking wine or soju
- 2 Tbsp minced garlic
- 1 Tbsp sugar or corn syrup (optional, adjust sweetness)
- Pinch of ginger powder or 1/2 tsp minced ginger (optional)
- 4 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 1/3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp cooking wine or soju
- 2 Tbsp minced garlic
- 1 Tbsp sugar or corn syrup (optional, adjust sweetness)
- Pinch of ginger powder or 1/2 tsp minced ginger (optional)
Cooking Instructions
Step 1
First, cut the radish into large, bite-sized pieces, about 1cm thick. Arrange the radish slices evenly at the bottom of a pot. Pour in 3 cups of water and 1/4 cup of soy sauce. Bring to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 10-15 minutes, or until the radish becomes slightly translucent and tender. This step is crucial for infusing the radish with initial flavor.
Step 2
Prepare the braising sauce that will give this dish its signature flavor. In a bowl, combine 4 Tbsp soy sauce, 4 Tbsp gochugaru, 1/3 Tbsp fish sauce, 2 Tbsp cooking wine (or soju), and 2 Tbsp minced garlic. Mix well until thoroughly combined. If you prefer a sweeter sauce, add 1 Tbsp of sugar or corn syrup. For an extra layer of flavor and to reduce any fishy odor, you can also add a pinch of ginger powder or 1/2 tsp of minced ginger.
Step 3
Once the radish has softened and partially reduced, carefully place the cleaned mackerel pieces on top of the radish in the pot. Arranging the fish over the radish helps it absorb the sauce more effectively.
Step 4
Spoon the prepared braising sauce evenly over the mackerel pieces. To ensure the fish stays moist, ladle some of the sauce from the bottom of the pot over the fish a couple of times. If the sauce seems too thick or insufficient, add about 1/2 cup of water. Cover the pot and simmer over medium heat for about 10-15 minutes, or until the mackerel is fully cooked through.
Step 5
When the mackerel is cooked, garnish the dish with diagonally sliced green onions and chili peppers (if using). Let it simmer for another 1-2 minutes, just until the vegetables are slightly tender. The aroma of the green onions and chili peppers will enhance the overall flavor. Turn off the heat and let it rest for a moment before serving.
Step 6
There you have it – a delicious Braised Mackerel with Radish! Serve it hot over a bowl of rice. The rich, savory mackerel combined with the tender radish, deeply infused with the flavorful sauce, is absolutely divine. This dish is so satisfying, you might find yourself reaching for a second bowl of rice!
