Godeungeo Jorim, Korean Braised Mackerel (42g Protein)

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Godeungeo jorim is Korean braised mackerel: thick pieces of fish simmered on a bed of radish in a spicy, savory-sweet red sauce. One serving gives you about 42 grams of protein from the mackerel alone, plus a good dose of omega-3 fats.

It is a one-pan dinner that takes about 35 minutes. The sauce is the point. Spooned over plain rice, it turns a simple fillet into something you will want to scrape the pan for.

Why this works

The radish goes in first and gets a head start. It needs about 10 minutes to turn tender and soak up the sauce, while mackerel needs only 8 or so. Add everything at once and you get either raw radish or overcooked fish.

Mackerel is an oily fish, which is what makes it work in a bold braise. The fat carries the chili and garlic, and the fish stays moist even in a sauce this assertive. Laying the pieces skin side up keeps the skin from tearing and lets you baste the top.

Ingredient notes

Mackerel: Fresh or frozen fillets both work. Frozen mackerel is often better value in the US and is usually fine for a braise. Thaw it fully in the fridge and pat it very dry. Spanish mackerel or Atlantic mackerel are the easiest to find. If you cannot find mackerel, thick salmon pieces work, though the flavor is milder.

Radish: Korean radish (mu) is ideal, with a dense, slightly sweet flesh. Daikon is a good substitute and easier to find. Cut the pieces thick, 1.5 cm, so they hold their shape.

Gochugaru and gochujang: Gochugaru gives the clean, fruity heat and the red color. Gochujang adds depth and a little sweetness. For less heat, use 1 tbsp gochugaru and keep the gochujang the same.

Godeungeo Jorim (Korean Braised Mackerel with Radish)

Korean mackerel braised with radish in a spicy gochugaru and gochujang sauce. About 42 grams of protein per serving, one pan, 35 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Calories: 580

Ingredients Method

Ingredients

  

• 450 g mackerel fillets about 1 lb, skin on, cut into 4 to 5 cm pieces
• 300 g Korean radish or daikon about 10 oz, cut into 1.5 cm thick half-moons
• 1 small onion sliced into thick wedges
• 2 green onions cut in 4 cm lengths
• 1 green or red chili sliced
• 2 tbsp gochugaru Korean chili flakes
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 300 ml water about 1 1/4 cups
• 1 tsp toasted sesame oil to finish

Method

 

1. Pat the mackerel pieces dry with paper towels. If the fillets have any visible pin bones, pull them out with tweezers.
2. Mix the gochugaru, gochujang, soy sauce, mirin, sugar, garlic and ginger in a bowl with the water until the paste dissolves.
3. Spread the radish half-moons over the bottom of a wide, shallow pan or skillet with a lid. Scatter the onion on top. Pour in the sauce and bring to a boil over high heat.
4. Cover and boil for 10 minutes, until a knife slides into the radish with a little resistance.
5. Lay the mackerel pieces on top, skin side up, nestled into the sauce. Spoon some sauce over each piece. Cover and cook over medium heat for 8 minutes.
6. Uncover, add the green onions and chili, and cook 4 to 5 minutes more, spooning the sauce over the fish now and then, until the sauce is reduced to a glossy coat. Drizzle with sesame oil.
7. Serve straight from the pan with steamed rice and extra spoonfuls of the sauce.

Tips and storage

The braise tastes even better the next day, since the radish keeps absorbing sauce. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a covered pan with a splash of water. Mackerel has a strong smell when reheated in a microwave, so the stovetop is kinder to your kitchen and your coworkers.

The nutrition figures are for the braise only, not the rice. Add a cup of cooked rice for about 200 more calories and 4 grams of protein. If you like Korean flavors with fish, try our Gochujang Glazed Salmon for a faster weeknight option, or Saba Shioyaki if you want mackerel with a much simpler seasoning. The Haemul Sundubu Jjigae is a good soupier option for the same table.