By eatmundo · July 12, 2026
🇰🇷AI-generated imageSame ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Godeungeo-jorim (Braised Mackerel). The percentage is the share of ingredients the two recipes have in common.
Saba no NitsukeIn Japan · same ingredients· Same technique57%
Mackerel Simmered in Ginger (Saba no Shōga-ni)In Japan · same ingredients57%
Saba MisoniIn Japan · same ingredients53%
This spicy and savory braised mackerel is a staple in Korean homes, featuring tender radish that absorbs all the umami from the sauce. It is best enjoyed with hot steamed rice.
According to eatmundo's ingredient comparison, the closest dish to Godeungeo-jorim from another cuisine is Saba no Nitsuke (Japan): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Slice 300g radish into 1cm thick half-moons.
- 2
Clean 2 mackerel thoroughly, removing internal organs.
- 3
Place radish and 1 medium onion (sliced) at the bottom of a wide pan.
- 4
Layer the fish on top of the radish.
- 5
Mix 30g gochugaru, 20g minced garlic, 4 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon minced ginger and 400ml water to make a sauce.
- 6
Pour the sauce evenly over the fish.
- 7
Simmer on medium heat for 20 minutes until radish is soft.
- 8
Reduce heat and simmer for another 5 minutes to thicken.
- 9
Serve immediately while steaming hot.
Frequently Asked Questions
What is Godeungeo-jorim?
Godeungeo-jorim is a Korean braised dish consisting of mackerel and radish simmered in a spicy sauce made from soy sauce, gochugaru, ginger, and sugar. It is typically served as a main course accompanied by steamed white rice during lunch or dinner.
Should I use fresh or frozen mackerel for this dish?
Fresh mackerel is ideal for its firm texture, but if using frozen, thaw it completely and pat it dry to prevent a fishy taste.
How thick should I cut the radish for the best results?
Cut the Korean radish into about 1 cm thick slices so they can simmer long enough to absorb the sauce without falling apart.
Why does my braised mackerel taste bitter or overly fishy?
This is often caused by not properly cleaning the bloodline along the spine or using radish that isn't fully cooked through.
Can I substitute the gochugaru if I don't have it?
Gochugaru provides a distinct flavor that is hard to replace, but a mix of smoked paprika and a pinch of cayenne pepper can mimic the color and heat.
🇰🇷AI-generated image
