AI-generated imageGodeungeo Mu Jorim: Korean Braised Mackerel and Radish (2 servings)
Korean home cooking with mackerel braised over radish in chili-soy broth.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Slice 350 g radish 1.5 cm thick and line a wide pot.
- 02
Remove any blood or remaining innards from cleaned mackerel, pat dry and place over radish. Separate raw-fish utensils.
- 03
Mix 500 ml stock, 2 tbsp soy sauce, 1 tbsp soup soy sauce, 2 tbsp chili flakes, 1 tbsp garlic, 1 tsp sugar and 1 tsp sesame oil. Cooking wine is omitted and plum syrup replaced.
- 04
Add sliced half onion and seasoned stock. Simmer gently about 20–30 minutes until radish is tender and the thickest part of fish reaches 63°C or more.
- 05
Do not stir the fish; spoon sauce over it. Finish with green onion and optional chili, simmer briefly, and check for bones before serving.
Helpful source links
Before you cook
Cook fish to at least 63°C and watch for bones. Check fish, anchovy, soy, wheat and sesame allergens; refrigerate within 2 hours.
Allergens: 생선(fish/魚), 멸치(anchovy/煮干し), 대두(soy/大豆), 밀(soy-sauce wheat/醤油の小麦), 참깨(sesame/ごま)
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
