I’m very excited to introduce you to this popular Korean side dish, “godeungeo-mujorim,” which is braised mackerel and radish in soy sauce based broth. Along with grilled mackerel, this is the most popular way of cooking mackerel in Korean cuisine.
I love not only the fish but also the cooked radish. The texture of the cooked radish is soft, juicy, and a little sweet and salty. When you cook this dish, expect your house to be full of a delicious aroma that might lead your neighbors to knock at your door and say with sniff sniff:
“Where does this delicious smell come from? It makes me go crazy! uh? Is this mackerel? Holy mackerel! It looks so tasty! Can you share some with me?”
For 4 servings
Cooking time: 50-60 minutes
Mackerel, soy sauce, sugar, hot pepper flakes, garlic, ginger, Korean radish (or daikon), onion, green onions, green and red chili peppers.
Prepare 2 medium sized fresh or frozen mackerel (750 grams, or 1.7 pounds). Thaw them out if frozen.
- Cut off the fins and heads.
- Make a slit from the top to the vent and clean the guts.
- Cut the fish across into 2 inch pieces, rinse in cold water, drain, and set aside
Prepare your vegaetables:
- Peel a large, heavy Korean radish. Cut 1 kilogram (2.2 pounds) worth of radish into pieces 2 inch wide, 2½ inch long, and 1 inch thick.
- Add the radish pieces to a large thick bottomed pot with. Spread them out evenly, by hand.
- 1 large onion or 2 medium sized onions (about 400 grams’, or 2 cups’ worth), cut into ¼ inch thick slices and place over the radish.
- Cut 3 stalks of green onions into pieces 1 inch long, and chop 2 green chili peppers and 1 red chili pepper. Set aside
Let’s make godeungeo jorim:
- Place the mackerel on top of the pieces of radish.
- Make seasoning sauce in a bowl by mixing ½ cup soy sauce, ¼ cup hot pepper flakes, 2 tbs sugar, ⅓ cup garlic cloves minced (12 cloves), and 1 tbs of minced ginger.
- Pour the seasoning sauce over the fish. Pour in 1 cup of water along the edges of the pot.
- Close the lid and bring to a boil over high heat for 20 minutes.
- Open the lid, tilt the pot, and use a spoon to push aside the mackerel and radish to make empty spot for the broth to well.
- Scoop some broth from the empty spot and pour it over top of the fish and radish. Repeat several times.
- Add the chopped green onion, green and red chili peppers.
- Close the lid and lower the heat to a simmer for 30-40 minutes, until the radish is cooked thoroughly. The radish will absorb the soy sauce based broth, so it will look brownish and a little translucent when cooked nicely.
- Open the lid and turn up the heat to boil off excess broth.
- Tilt the pot and use a spoon to push aside the mackerel and radish to make empty spot for the broth to well.
- Scoop some broth from the empty spot and pour it over top of the fish and radish. Repeat it off and on for about 5-7 minutes.
- Turn off the heat and transfer to a serving plate. Serve with rice, kimchi, soup, lettuce, and a few more side dishes.