Korean Braised Mackerel and Radish
This braised spicy Korean mackerel and radish (godeungeo jorim) is a classic dish. The rich mackerel and soft radish are cooked in a tasty spicy sauce, with no fishy smell to worry about!
Mackerel is a beloved fish in Korea. Out of many mackerel dishes, this Korean braised mackerel and radish (godeungeo jorim, ź³ ė±ģ“ ģ”°ė¦¼) is perhaps the most well known and popular one among Korean home cooks.
Mackerel pieces are topped with a slightly spicy chili seasoning sauce and cooked with slices of Korean radish. It is actually a very simple recipe and the outcome is enjoyable. You will love the tender and flaky meat mackerel offers.
Interestingly, my favorite part of this dish is the radish itself. The mellow, slightly sweet Korean radish is what Koreans call a “rice stealer” (bap doduk, ė°„ėė), meaning itās so good, it makes you reach for more rice.
This recipe serves only 2-3 people. You can easily double the recipe and feed the entire family. Serve this braised mackerel with freshly cooked rice and one or two Banchan (Korean side dishes). You will enjoy the true taste of Korean fish. Yummy!
If you like like to enjoy grilled version of Korean mackerel, try my mackerel grilled in parchment paper. It’s another favorite fish dish for my family.
You love fish but prefers white fish, and don’t mind in stew form? Then try Korean fish stew (maeuntang) with croaker fish. So hearty and comforting!
Why you should try this recipe
I know fish dishes are not everyone’s favorite. Some people are hesitant to cook with fish because they worry about the fish odor while cooking or a fishy aftertaste.
With my recipe, you won’t have to worry about these issues. I will share some good, simple tips how to prep the fish to minimize the fish odor. You can do it!
Tips for Selecting Fresh Mackerel
A good fish dish should always use the freshest fish possible. The best way to tell mackerel is fresh is by smelling it.
If it smells sour, avoid it. Also, look for clear and bright eyes. If the mackerel has dull or grey eyes then it has been out of water a very long time.
Finally, look for a vivid and shiny skin tone. If the mackerel is not very fresh, it is probably still safe to eat, but it will have a strong fish odor.
How to Reduce Fish Odor
The secret is rice starch water! Simply collect the water from rinsing your rice.
Soak the cleaned mackerel pieces in it for 10ā15 minutes, then drain and continue with the recipe. Itās an easy, time-tested Korean method that works like a charmāand since youāre already washing rice for your meal, thereās no extra effort!
How to make Braised Korean Mackerel and Radish
Ingredients you need: mackerel, fresh green chili, garlic, green onion, Korean radish, onion, ginger, soy sauce, Korean tuna sauce, Korean chili flakes, sugar, and pepper.
1. Cut radish and onion: Korean radish into 1/4-ich thick slices. Slice onion thinly. If you don’t have a Korean radish, use daikon radish or turnip.
2. Make the sauce: Combine all the chili seasoning sauce in a small bowl and mix well.
3. Spread sauce on radish: Scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top.
4. Add mackerel: Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel. Sprinkle chili slices on top.
5. Pour water: Put water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.
6. Cover and simmer: Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.
As I mentioned earlier, my favorite part of this dish is the radish. Of course, there’s no doubt that mackerel is so flaky tender and delicious. You won’t smell any fishy odor at all.
The soft mellow Korean radish soaks up all the good flavor. Try it with rice! And if you love mackerel, don’t miss out my grilled mackerel in parchment recipe and Gogalbi (spicy pan-seared mackerel) – another great dishes to enjoy the mackerel fish.
Korean Braised Mackerel and Radish
Ingredients
- 1 whole mackerel fish, well-cleaned and cut into 3-4 pieces
- 3 cups rice water, see note below
- 10 oz Korean radish, thinly sliced
- 1/2 large onion, sliced
- 1 fresh chili, sliced, optional
- 1 green onion, chopped
For chili seasoning sauce
- 2 tbsp Korean chili flakes (gochugaru)
- 3 tbsp soy sauce
- 1 tbsp Korean tuna sauce
- 2 cloves garlic, finely minced
- 2 tsp ginger paste
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1/2 cup water
Instructions
- Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.
- Meanwhile make the seasoning paste. Combine chili flakes, soy sauce, tuna sauce, garlic, ginger, sugar, and pepper in a small mixing bowl.
- In a shallow braising pot, scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.
- Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.
- Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.
Notes
- Rinse your rice with water briefly. Pour out the water and discard.
- Swirl the rice around rapidly with your fingers for 15 seconds to remove starch from the rice grains.
- Pour about 3 cups of water to the rice and rinse.
- Collect the milky rice starch water in a bowl and add the mackerel pieces.
- Continue to rinse your rice 2-3 more times. Cook your rice by your usual rice cooking method.
absolutely yummy recipe. Of course I modified that based on ingredients at hand. The fish I used was something that we call Basa in India, because thatās what I had in the freezer. I layered the radish and onion at the bottom of my slow cooker added the pieces of defrosted fish, which are already rubbed in terminal consult even before freezing to remove the order and pet each layer added some of the chili and salt. Ā My liquid mix consisted of a little bit of kimchi water, soy sauce, some honey and chili garlic paste that I happen to have and of course the remainder Korean chili powder. Ā Green chilies went on top of the fish, but alas, I had no red ones. Ā But no matter cause the broth was plenty red. Ā The whole thing is breathing now, even as I speak. When Iām done, I plan to eat it with some soaked wide rice noodles instead of rice because I happen to have that I thought I might just add them to the broth and let them warm gently. So a meal in one pot adapted from your wonderful recipe.