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Godeungeo Jorim (Korean Braised Mackerel with Radish)

Godeungeo Jorim (Korean Braised Mackerel with Radish)

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Spices and Seasoning

    • 1 red chile pepper, seeded and minced
    • 1 green chile pepper, seeded and minced
    • 2 tablespoons cooking wine
    • 2 tablespoons gochugaru (Korean red pepper flakes)
    • 1 tablespoon gochujang (Korean chile paste)
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 🧄 5 cloves garlic, minced
    • ½ teaspoon minced fresh ginger

  • Liquids

    • 💧 2 cups water

  • Vegetables

    • 1 daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces
    • 🧅 2 green onions, sliced on the bias into 1/2-inch pieces

  • Seafood

    • 2 whole mackerel, gutted, cleaned, and cut into 3-inch pieces

STEPS

1

Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.

2

Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 300 seconds.

3

Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 600 seconds.

4

Reduce heat and simmer, partially covered, until sauce thickens, about 900 seconds.

5

Garnish mackerel with green onions.

NUTRIENTS

Per 1 serving

🔥

178

Calories

  • 13
    Protein
  • 14
    Carbs
  • 8
    Fats

💡 You can substitute daikon radish with regular radish if unavailable.Be careful not to overcook the mackerel, as it can become tough.Serve with steamed rice and kimchi for a more traditional Korean experience.