Spicy Braised Mackerel and Radish (Godeungeo Jorim)

Mackerel fish and Korean radish are the stars in this delicious and spicy Korean braised dish. This is a hearty dish that is packed with omega-3, protein, and vegetables.

This recipe is incredibly easy to make. Time and the stove does most of the work in this recipe. Plus, the mackerel is filled with great flavor, so you really can’t mess up this dish. Many Koreans like to eat this recipe due to the large amount of omega-3 the mackerel provides. Mackerel is usually the preferred choice of fish due to the delicious flavor and oil of the fish. 

Key features and tips

We are using the whole mackerel fish in this recipe. We omitted the head this time, but feel free to use the head in your dish if you prefer. The head of the fish will provide a rich flavor if you choose to use it. 

We like things fairly spicy, so we used three tablespoons of Korean red chili pepper powder (gochugaru). You can adjust the amount of Korean red chili pepper powder (gochugaru) you use based on your personal preference of spice level. 

Ingredients you will need for this recipe

• Whole fresh mackerel 
• Korean radish
• Onion
• Green onions
• Jalapeno

For the braising sauce:

• Ground black pepper
• Soy sauce
• White cooking wine
• Korean red chili pepper powder (gochugaru)
• Salt
• Dasida beef powder soup stock
• Fish sauce
• Water

How to make our spicy braised mackerel and radish recipe

Step 1: Prepare the mackerel

Make sure the fish is gutted and cleaned. You can either find cleaned fish at the market, or you can gut it and clean it yourself. You can also opt to leave the head on the fish or remove it for this recipe based on your personal preference. Rinse the fish with clean cold water. Cut the mackerel into 2” long pieces, keeping the bones intact. 

Step 2: Layer the ingredients in the pot

In a large-sized pot, we are going to layer the ingredients. First, place the diced onions on the bottom. Then a layer of the radishes, but only about half because you need to save some for the top layer. Then place the pieces of mackerel on top of the radish layer. Now, add the rest of the radishes on top of the mackerel layer.

Step 4: Prepare the braising sauce

Mix together all of the ingredients for the braising sauce in a small bowl. Pour this seasoning into the pot with the mackerel, onion, and radish layers. Turn the heat on your stove to medium, and cover the pot with a lid. Allow it to come to a boil.

Step 5: Switch the radish layers around

Once it starts to boil, allow it to boil for 5 minutes. After 5 minutes is up, use a spoon to maneuver the top layer of radishes to the bottom, and the bottom radishes to the top. 

Change the heat to medium-low heat after you switch the radish layers. Add in the sliced jalapenos. Allow it to continue to cook for 15-20 minutes. Cook until the mackerel is well done, and the radish is soft enough to be pierced with a chopstick or fork. Top with the sliced green onions. Serve and enjoy!

Serving suggestions

Of course, we highly recommend eating this dish with some freshly steamed rice and a variety of side dishes (banchan). If you need to stay low carb, simply eat this dish with a variety of vegetable-based side dishes (banchan) for a delicious and complete meal.

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Spicy Braised Mackerel and Radish (Godeungeo Jorim)

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Mackerel fish and Korean radish are the stars in this delicious and spicy Korean braised dish. This is a hearty dish that is packed with omega-3, protein, and vegetables.

Print

Ingredients

• 1 ½ lbs whole fresh mackerel
• 2 cups Korean radish, 1” thick and 2” long pieces
• ½ cup onion, diced (about ½ onion)
• 2 green onions, sliced on the diagonal
• 1 jalapeno, sliced on the diagonal

For the braising sauce:

• 1 tsp ground black pepper
• 3 Tbsp soy sauce
• 1 tsp white cooking wine
• 3 Tbsp Korean red chili pepper powder (gochugaru)
• 1 tsp salt
• 1 tsp Dasida beef powder soup stock
• 2 tsp fish sauce
• ½ cup of water

Instructions

1. Make sure the fish is gutted and cleaned. You can either find cleaned fish at the market, or you can gut it and clean it yourself. You can also opt to leave the head on the fish or remove it for this recipe based on your personal preference. Rinse the fish with clean cold water. Cut the mackerel into 2” long pieces, keeping the bones intact.
2. In a large-sized pot, we are going to layer the ingredients. First, place the diced onions on the bottom. Then a layer of the radish, but only about half because you need to save some for the top layer. Then place the pieces of mackerel on top of the radish layer. Now, add the rest of the radishes on top of the mackerel layer.
3. Mix together all of the ingredients for the braising sauce in a small bowl. Pour this seasoning into the pot with the mackerel, onion, and radish layers. Turn the heat on your stove to medium, and cover the pot with a lid. Allow it to come to a boil.
4. Once it starts to boil, allow it to boil for 5 minutes. After 5 minutes is up, use a spoon to maneuver the top layer of radishes to the bottom, and the bottom radishes to the top.
5. Change the heat to medium-low heat after you switch the radish layers. Add in the sliced jalapenos. Allow it to continue to cook for 15-20 minutes. Cook until the mackerel is well done, and the radish is soft enough to be pierced with a chopstick or fork. Top with the sliced green onions.
6. Serve and enjoy!

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