Godeunguh Jorim (Spicy Braised Mackerel with Radishes)

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Korean Fusion

Ingredients

Parboil radishes

  • 12
    ounces Daikon radish
    sliced into 1/2-inch-thick half-moons
  • 1
    tablespoon low-sodium soy sauce (Kikkoman preferred)
  • 1
    tablespoon granulated sugar
  • 1
    cup water

Marinate mackerel

  • 1
    Large mackerel
    cleaned and gutted, cut into 4 steaks
  • 1
    tablespoon low-sodium soy sauce
  • 1
    tablespoon Mirin
    (or leftover soju/sake)

The Sauce

  • 1-2
    tablespoons gochugaru
  • 2
    tablespoons gochujang
  • 1
    tablespoon doenjang (or miso)
  • 1
    tablespoon mirin
  • 1
    tablespoon low-sodium soy sauce
  • 1
    tablespoon garlic
    minced
  • 1
    teaspoon ginger
    grated or minced

Aromatics

  • 1
    bunch watercress
    (or other greens such as radish greens, chrysanthemum leaves, minari, swiss chard, and etc)
  • 1/2
    onion
    quartered lengthwise
  • 3
    green onions
    sliced into 3-inch lengths
  • 2
    fresh chiles (such as Serrano, Fresno, or Jalapeño)
    sliced

Braising liquid

  • 0.5
    cup water (or broth)

Instructions

1
Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.
2
While the radishes are boiling, marinate 1 large mackerel (cleaned and gutted, cut into 4 steaks) with 2 tablespoons low sodium soy sauce and 2 tablespoons mirin, cover and set aside for about 15-30 minutes
3
Combine 1 to 2 tablespoons gochugaru, 2 tablespoons gochujang 1 tablespoon doenjang (or miso), 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon garlic (minced), and 1 teaspoon ginger (grated) and set aside.
4
Using the same pot that the radishes were cooking in, add the mackerel on top of the radishes. Using a spoon smear the sauce on to the mackerel. Pour the remaining marinade of mackerel into the pot. Use about 1/2 cup water (or broth) to rinse off the remaining sauce from the bowl and pour over the liquid on the mackerel. Add 1/2 onion (quartered) and 3 green onions (chopped in 3-inch lengths). Cover the lid, bring to boil, then simmer for 15 mins.
5
Add 1 bunch watercress (or any greens like radish greens, minari, or swiss chard) and 2 serrano chiles (sliced) and cook for another 5 mins until the watercress has been fully cooked.
6
Occasionally spoon over the broth onto the fish as it boils. Turn the heat down and let the braise rest for at least half an hour to a few hours (this is my dad’s secret). Reheat before serving with rice and banchan.
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Parboil radishes in 1 cup water mixed with 1 tablespoon low sodium soy sauce and 1 tablespoon granulated sugar, about 15-20 minutes.