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Braised Mackerel (godenguh jorim)

Holly Ford
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Prep Time 10 mins
Cook Time 15 mins
Servings 2 servings


  • 1 can 14 oz Mackerel, strained and the juice reserved
  • 1/2 lb Korean radish diced into 1/4" thick slices
  • 1/2 onion sliced
  • 1 garlic clove chopped
  • 2 Tbsp low sodium soy sauce
  • 2 tsp Korean soy sauce
  • 1/2 tsp pureed ginger
  • 1-2 Tbsp Korean chili flakes
  • 1 Tbsp rice wine or Mirim
  • 8-10 cabbage leaves for wrapping optional


  • Put radish and onion slices in the shallow pan, and place mackerels on top.
  • In a small bowl, combine the reserved canned mackerel juice with garlic, soy sauces, ginger, rice wine, and chili flakes. Sprinkle the sauce all over the mackerels in the pan.
  • Bring them to boil and reduce the heat to low. Simmer for 10 minutes, covered, until the radish gets tender. Serve hot with rice and steamed cabbage leaves.
  • For the cabbage, Tear some leaves from the cabbage and cook them in the boiling water with some salt for 3-4 minutes until they get soft. Drain and rinse. Use these leaves to wrap around the mackerel, radish, and some rice.
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