🇰🇷 South Korea · Food
Braised Mackerel with Radish (Godeungeo-jorim)
By eatmundo · July 12, 2026
A classic home-cooked comfort dish. The radish absorbs the savory, spicy braising liquid, becoming incredibly flavorful, while the mackerel stays flaky and rich.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 200g of radish into 1cm thick half-moons.
- 2
Lay the radish slices at the bottom of a wide pan.
- 3
Place the 2 mackerel fillets on top of the radish bed.
- 4
Whisk together soy sauce, chili powder, minced garlic, and water to make the sauce.
- 5
Pour the sauce over the fish and radishes evenly.
- 6
Cover and simmer over medium-low heat for 30 minutes until the liquid reduces.
- 7
Use a spoon to baste the fish with the sauce every 10 minutes.
- 8
Serve hot with a bowl of steamed white rice.
Frequently Asked Questions
Should I use fresh or frozen mackerel for this braise?+
Fresh mackerel is ideal for the best texture, but if using frozen, ensure it is completely thawed and patted dry to prevent a fishy taste.
How thick should I cut the radish for the perfect texture?+
Slice the radish into half-inch thick pieces; this ensures they soften and absorb the savory broth without turning into mush during the long braising process.
Why does my mackerel taste bitter or fishy?+
This is often caused by not removing the black membrane inside the cavity; scrape it off thoroughly under cold running water before cooking.
How do I know when the mackerel is fully cooked?+
The fish is done when the flesh turns opaque and flakes easily with a fork, typically taking about 15 to 20 minutes of simmering in the sauce.
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