🇰🇷 South Korea · Food
Godeungeo-jorim (Braised Mackerel)
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 300g radish into 1cm thick half-moons.
- 2
Clean 2 mackerel thoroughly, removing internal organs.
- 3
Place radish at the bottom of a wide pan.
- 4
Layer the fish on top of the radish.
- 5
Mix 30g gochugaru, garlic, and 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
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 half-inch 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.
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