Skip to main content New this month
Get the Allrecipes magazine

Godeungeo Jorim (Korean Braised Mackerel with Radish)

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 178 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
  3. 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.
  4. Garnish mackerel with green onions.

Footnotes

  • Cook's Note:
  • Substitute mirin (Japanese rice wine) for the cooking wine if desired.

Nutrition Facts


Per Serving: 178 calories; 7.7 g fat; 13.9 g carbohydrates; 13.4 g protein; 32 mg cholesterol; 776 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0