Easy Godeungeo Jorim Recipe – Korean Mackerel in Soy Sauce
Korean Godeungeo Jorim
Today on the Takrecipe website, we’re diving into the bold and comforting flavors of Godeungeo Jorim (Braised Mackerel in Soy Sauce)! This Korean classic features mackerel fillets slowly simmered in a rich, umami-packed sauce made from soy sauce, garlic, and gochugaru (Korean chili flakes). The result? A deeply flavorful, slightly spicy, and perfectly tender fish dish that pairs wonderfully with a warm bowl of steamed rice.
Ingredients (Serves 4)
- For the Braised Mackerel:
- 2 whole mackerel, cleaned and cut into fillets (or 4 fillets)
- 1 medium daikon radish, sliced into thick rounds
- 1 small onion, sliced
- 2 green chili peppers, sliced
- 2 red chili peppers, sliced
- 2 scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- For the Braising Sauce:
- ⅓ cup soy sauce
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon sugar
- 1 tablespoon honey (or corn syrup)
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon black pepper
- 1 ½ cups water or anchovy broth
Prepare the Ingredients
Clean the mackerel thoroughly, removing any bloodline to prevent a fishy taste. Peel and slice the daikon radish into thick rounds, about ½-inch thick. Slice the onion, chili peppers, and scallions, and set them aside for later use.
Make the Braising Sauce
In a bowl, combine soy sauce, gochugaru, gochujang, sugar, honey, garlic, ginger, and black pepper. Add 1 ½ cups of water (or anchovy broth) and mix well.
Assemble and Start Cooking
In a wide pan or shallow pot, arrange the daikon radish slices in a single layer at the bottom. Place the mackerel fillets on top of the radish. Pour the prepared braising sauce evenly over the fish and radish.
Simmer to Perfection
Cover the pan and bring the mixture to a gentle boil over medium heat. Reduce to low heat and let it simmer for 20 minutes, occasionally spooning the sauce over the fish. After 15 minutes, add the onion and chili peppers and continue simmering for another 5 minutes.
Final Touches & Serve
Once the sauce has thickened and the fish is fully cooked, turn off the heat. Garnish with chopped scallions and sesame seeds. Serve immediately with steamed rice and Korean side dishes (banchan).
Tips:
Use Fresh Mackerel
🟢Fresh fish will have a milder, cleaner taste. If using frozen mackerel, rinse in saltwater to remove any fishy odor.
Anchovy Broth for Depth
🟢Instead of plain water, using anchovy or kelp broth enhances the umami flavor of the dish.
Balance the Sweetness & Spice
🟢Adjust the sugar and chili flakes according to your spice tolerance. If you like it milder, reduce the gochugaru slightly.