Godeungeo Jorim: Korean Braised Mackerel with Radish – A Flavorful and Easy Recipe
Godeungeo Jorim (고등어조림) is a classic Korean braised mackerel dish that’s packed with flavor and incredibly comforting. The tender mackerel is simmered in a spicy and savory sauce alongside sweet and slightly peppery radish, creating a delightful harmony of tastes and textures. This recipe is surprisingly easy to make and is a perfect weeknight meal that will impress your family and friends. In this comprehensive guide, we’ll walk you through each step of preparing this delicious dish, from selecting the freshest ingredients to mastering the art of braising.
What is Godeungeo Jorim?
Godeungeo Jorim translates to “braised mackerel.” It’s a staple in Korean cuisine, enjoyed for its rich flavor, nutritional value, and affordability. The mackerel is typically braised with radish, which absorbs the savory sauce and adds a subtle sweetness to the dish. Other common ingredients include onions, garlic, ginger, and Korean chili flakes (gochugaru), which give the jorim its signature spicy kick. The dish is often served with a bowl of steamed rice, allowing you to savor every last drop of the flavorful sauce.
Why You’ll Love This Recipe
* **Flavorful and satisfying:** The combination of spicy, savory, and sweet flavors is irresistible.
* **Easy to make:** This recipe is beginner-friendly and requires minimal cooking skills.
* **Healthy and nutritious:** Mackerel is a great source of omega-3 fatty acids, protein, and vitamins.
* **Affordable:** Mackerel is generally a budget-friendly fish.
* **Versatile:** You can adjust the level of spiciness and the amount of radish to suit your preferences.
* **Perfect for meal prep:** Godeungeo Jorim tastes even better the next day, as the flavors have had time to meld together.
Ingredients You’ll Need
* **Mackerel:** 2 medium-sized mackerel fillets, skin on or off (your preference). Fresh or frozen (thawed) mackerel can be used. If using frozen, ensure it is fully thawed and patted dry.
* **Radish:** 1 medium-sized Korean radish (mu) or daikon radish, peeled and cut into thick slices (about ½ inch thick).
* **Onion:** 1 medium-sized onion, thinly sliced.
* **Green onions:** 2-3 green onions, chopped.
* **Garlic:** 4-5 cloves garlic, minced.
* **Ginger:** 1 tablespoon minced ginger.
* **Korean chili flakes (gochugaru):** 2-3 tablespoons (adjust to your spice preference). Use coarse gochugaru for the best color and texture.
* **Soy sauce:** 4 tablespoons.
* **Mirin (Korean cooking wine):** 2 tablespoons (can substitute with sake or rice wine).
* **Sugar:** 1 tablespoon.
* **Sesame oil:** 1 teaspoon.
* **Water:** 1 cup (or enough to partially cover the radish).
* **Optional:** Dried anchovies (for broth), kelp (kombu) (for broth), jalapeño peppers (for extra spice).
Ingredient Substitutions
* **Mackerel:** If you can’t find mackerel, you can substitute it with other oily fish like sardines, herring, or even salmon. Keep in mind that the cooking time may vary depending on the type of fish you use.
* **Korean radish (mu) / Daikon:** If you can’t find Korean radish or daikon, you can use turnip as a substitute, although the flavor will be slightly different. You can also use potatoes, but they will take longer to cook.
* **Mirin:** If you don’t have mirin, you can substitute it with sake or rice wine. You can also use a mixture of sugar and water (1 teaspoon sugar + 1 tablespoon water).
* **Gochugaru:** If you don’t have gochugaru, you can substitute it with other chili flakes, but the flavor will be different. Start with a smaller amount and adjust to your spice preference.
Equipment You’ll Need
* **Cutting board and knife**
* **Large pot or Dutch oven**
* **Measuring spoons and cups**
* **Mixing bowl (optional, for pre-mixing the sauce)**
Step-by-Step Instructions
**1. Prepare the Mackerel:**
* Rinse the mackerel fillets under cold water and pat them dry with paper towels. This helps to remove any fishy odors and ensures they brown nicely during cooking.
* If using mackerel with skin on, you can score the skin lightly with a knife. This will prevent the skin from curling up during cooking and help the sauce penetrate the fish.
* If you are using frozen mackerel, make sure it is completely thawed before using. Thawing it overnight in the refrigerator is the best method.
**2. Prepare the Radish:**
* Peel the radish and cut it into thick slices, about ½ inch thick. The thickness is important as it allows the radish to cook evenly and absorb the sauce without becoming mushy.
* If you are using a particularly large radish, you may want to cut the slices in half to ensure they cook through properly.
**3. Prepare the Sauce:**
* In a mixing bowl (optional, but recommended for even distribution), combine the gochugaru, soy sauce, mirin, sugar, minced garlic, and minced ginger. Mix well until the sugar is dissolved and the ingredients are well combined. This creates the flavorful base for the braising sauce.
* Adjust the amount of gochugaru to your desired level of spiciness. Remember that the sauce will become more concentrated as it simmers, so err on the side of caution if you’re not sure how spicy you want it.
**4. Assemble and Braise:**
* In a large pot or Dutch oven, arrange the radish slices in a single layer at the bottom. This prevents the fish from sticking to the bottom of the pot and ensures that the radish cooks evenly.
* Place the mackerel fillets on top of the radish. Arrange them in a way that they are not overlapping, if possible.
* Pour the sauce over the mackerel and radish, making sure to coat everything evenly.
* Add the sliced onion around the mackerel and radish. The onion will add sweetness and depth of flavor to the sauce.
* Pour in 1 cup of water (or enough to partially cover the radish). The amount of water may vary depending on the size of your pot and the amount of ingredients you are using. You want the radish to be mostly covered, but the mackerel doesn’t need to be completely submerged.
**5. Simmer and Cook:**
* Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the radish is tender and the mackerel is cooked through. The cooking time may vary depending on the thickness of the mackerel fillets and the size of the radish slices.
* Check the radish for tenderness by piercing it with a fork. It should be easily pierced without any resistance. The mackerel is cooked through when it flakes easily with a fork.
* During the simmering process, occasionally spoon some of the sauce over the mackerel to ensure it is evenly flavored. This will also help to keep the mackerel moist.
* If the sauce is becoming too thick, you can add a little more water. If the sauce is too thin, you can remove the lid and simmer for a few more minutes to allow it to reduce.
**6. Garnish and Serve:**
* Stir in the chopped green onions and sesame oil. The green onions will add a fresh, vibrant flavor and color to the dish, while the sesame oil will add a nutty aroma and a subtle sheen.
* Simmer for another minute or two to allow the flavors to meld together.
* Serve hot with steamed rice. The rice will help to soak up the flavorful sauce and provide a comforting base for the dish.
* Garnish with extra green onions and sesame seeds, if desired.
Tips for the Perfect Godeungeo Jorim
* **Use fresh, high-quality mackerel:** The quality of the mackerel will greatly impact the flavor of the dish. Look for mackerel that is firm, shiny, and has a fresh, clean smell.
* **Don’t overcook the mackerel:** Mackerel can become dry and tough if overcooked. Be sure to check it frequently and remove it from the heat as soon as it is cooked through.
* **Adjust the spice level to your preference:** If you prefer a milder dish, use less gochugaru. If you like it spicy, add more or even add a few sliced jalapeño peppers.
* **Use a heavy-bottomed pot:** This will help to prevent the dish from scorching.
* **Don’t be afraid to experiment with other vegetables:** You can add other vegetables like potatoes, zucchini, or mushrooms to the jorim.
* **Make it ahead of time:** Godeungeo Jorim tastes even better the next day, as the flavors have had time to meld together. Store it in an airtight container in the refrigerator.
* **For a deeper flavor, try adding dried anchovies and kelp to the broth:** This will create a richer, more umami-packed sauce. Simply simmer the dried anchovies and kelp in water for about 15 minutes before adding the other ingredients.
* **Consider adding a splash of rice vinegar at the end for brightness:** A little acidity can balance the richness of the dish.
Variations and Additions
* **Kimchi Godeungeo Jorim:** Add kimchi to the braising pot for a tangy and spicy twist.
* **Potato Godeungeo Jorim:** Add cubed potatoes for a heartier meal. Adjust the cooking time accordingly, as potatoes take longer to cook than radish.
* **Tofu Godeungeo Jorim:** Add firm tofu for extra protein and a different texture.
* **Spicy Godeungeo Jorim:** Increase the amount of gochugaru or add sliced jalapeños for a spicier kick.
Serving Suggestions
Godeungeo Jorim is traditionally served with:
* **Steamed white rice:** This is a must-have to soak up the delicious sauce.
* **Korean side dishes (banchan):** Common banchan to serve with Godeungeo Jorim include kimchi, seasoned spinach (sigeumchi namul), and pickled cucumbers (oi muchim).
* **Seaweed soup (miyeok guk):** A light and refreshing soup that complements the richness of the jorim.
Nutritional Information (Approximate per serving)
* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 15-25g
*Note: Nutritional information may vary based on specific ingredients and portion sizes.*
How to Store and Reheat
* **Storage:** Store leftover Godeungeo Jorim in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a saucepan over low heat, or in the microwave. Add a splash of water if needed to prevent it from drying out. It tastes even better the next day!
Conclusion
Godeungeo Jorim is a delicious and satisfying Korean braised mackerel dish that’s perfect for a weeknight meal or a special occasion. With its flavorful sauce, tender fish, and sweet radish, it’s sure to become a family favorite. This recipe is easy to follow and can be customized to your liking, so don’t be afraid to experiment and make it your own. Enjoy!
Frequently Asked Questions (FAQ)
**Q: Can I use canned mackerel?**
A: While fresh or frozen mackerel is preferred for the best flavor and texture, you can use canned mackerel in a pinch. Drain the canned mackerel well before adding it to the pot, and be careful not to overcook it, as it’s already cooked.
**Q: How do I reduce the fishy smell of mackerel?**
A: Rinsing the mackerel fillets under cold water and patting them dry with paper towels can help reduce the fishy smell. You can also soak the mackerel in milk for about 30 minutes before cooking.
**Q: Can I freeze Godeungeo Jorim?**
A: Yes, you can freeze Godeungeo Jorim, but the texture of the radish may change slightly after thawing. Store it in an airtight container in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
**Q: How can I make this recipe vegetarian?**
A: To make a vegetarian version, you can substitute the mackerel with firm tofu or mushrooms. You can also use vegetable broth instead of water.
**Q: The sauce is too spicy! What can I do?**
A: If the sauce is too spicy, you can add a little bit of sugar or honey to balance the flavors. You can also add a splash of vinegar or lemon juice to cut through the spice.
**Q: My radish is still hard after 25 minutes of simmering. What should I do?**
A: If the radish is still hard, continue simmering for another 10-15 minutes, or until it is tender. You may also need to add a little more water to the pot to prevent it from drying out.
**Q: Can I use other types of chili peppers besides gochugaru?**
A: While gochugaru is the traditional chili flake used in this dish, you can substitute it with other types of chili peppers if you don’t have it on hand. However, keep in mind that the flavor will be different. Start with a smaller amount and adjust to your spice preference.
**Q: What if I don’t have Mirin?**
A: If you don’t have mirin, you can substitute it with sake or rice wine. You can also use a mixture of sugar and water (1 teaspoon sugar + 1 tablespoon water).
**Q: Can I add other vegetables to this dish?**
A: Absolutely! Feel free to add other vegetables such as potatoes, zucchini, onions or mushrooms to the jorim. Just adjust the cooking time accordingly based on the vegetables you choose.
**Q: How do I prevent the fish from sticking to the pot?**
A: Arrange the radish slices in a single layer at the bottom of the pot before placing the mackerel on top. This will help prevent the fish from sticking. Also, using a heavy-bottomed pot can help distribute heat evenly and prevent scorching.
**Q: My sauce is too watery. How can I thicken it?**
A: Remove the lid from the pot and simmer for a few more minutes to allow the sauce to reduce and thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch + 2 tablespoons water) to the sauce to thicken it quickly. Be sure to mix the slurry well before adding it to the pot to avoid lumps.
**Q: What other Korean side dishes go well with Godeungeo Jorim?**
A: Besides kimchi, seasoned spinach (sigeumchi namul), and pickled cucumbers (oi muchim), other Korean side dishes that go well with Godeungeo Jorim include bean sprout salad (kongnamul muchim), seasoned eggplant (gaji namul), and Korean potato salad (gamja salad).