Godeungeo Jorim (Korean Braised Mackerel with Radish)

Godeungeo Jorim (Korean Braised Mackerel with Radish) Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable – pan-fried, grilled, braised, canned, and smoked during my days in Seoul. Serve with rice and other side dishes.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 35 mins

    TOTAL : 55 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

  • Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.

  • 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 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.

  • Garnish mackerel with green onions.

Per Serving: 178 calories; protein 13.4g; carbohydrates 13.9g; fat 7.7g; cholesterol 31.6mg; sodium 775.7mg. Substitute mirin (Japanese rice wine) for the cooking wine if desired.