Spicy Braised Mackerel with Radish (Godeungeo Moo Jorim)
A Flavorful Korean Braised Mackerel with Seasonal Radish: The Ultimate Recipe for a Savory Fish Stew
As autumn and winter arrive, fish become richer in oil and meat, making them perfect for grilling or braising. Among fish dishes, I especially love braised mackerel! This recipe highlights the refreshing sweetness of seasonal radish, which tenderizes the fish and absorbs all the delicious flavors. It’s a guaranteed rice-thief!
Main Ingredients- 2 Mackerel, cleaned
- 1/2 Korean Radish (about 300g), cut into thick slices
- 1 Cheongyang chili pepper (for spice)
- 1 Red chili pepper (for color)
- 1 Scallion, cut into large pieces
- 1/2 Onion, cut into wedges
- 400ml Broth (anchovy or kelp broth recommended)
Braising Sauce- 2 Tbsp GOMPYO Braising Soy Sauce (or regular soy sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice (or grated ginger)
- 1 Tbsp Fish Sauce (like anchovy or sand lance sauce)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 2 Tbsp GOMPYO Braising Soy Sauce (or regular soy sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice (or grated ginger)
- 1 Tbsp Fish Sauce (like anchovy or sand lance sauce)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the essential braising sauce that makes this dish so delicious. In a bowl, combine 2 Tbsp of GOMPYO Braising Soy Sauce, 1 Tbsp minced garlic, 1 Tbsp ginger juice, 1 Tbsp fish sauce, 3 Tbsp gochugaru, 1 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp sesame oil. Mix everything thoroughly. Allowing the sauce to meld will deepen its flavor.
Step 2
Now, add the radish slices, 400ml of broth, and half of the prepared braising sauce to a pot. Stir to combine. Cover the pot and cook over medium-low heat for about 20 minutes, or until the radish becomes tender and slightly translucent. This initial simmering allows the radish to absorb the flavors beautifully.
Step 3
Once the radish is tender, arrange the cleaned mackerel pieces on top. Add the remaining half of the braising sauce, the onion wedges, the large pieces of scallion, and the sliced chili peppers over the fish and radish. Turn the heat to high and bring the mixture to a rolling boil.
Step 4
As soon as it starts boiling vigorously, reduce the heat to medium-low, cover the pot again, and let it simmer for another 20 minutes. Continue cooking until the sauce has reduced slightly and the fish is cooked through and flaky. Spooning some of the sauce over the fish during cooking will enhance the flavor further. Serve this delicious braised mackerel hot with a side of steamed rice!
