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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute mirin (Japanese rice wine) for the cooking wine if desired.

Nutrition Facts

178 calories; protein 13.4g 27% DV; carbohydrates 13.9g 5% DV; fat 7.7g 12% DV; cholesterol 31.6mg 11% DV; sodium 775.7mg 31% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
05/10/2019
Wowee that's some spicy fish! Delicious! Read More