Best Godeungeo Jorim Korean Braised Mackerel With Radish Recipes

GODEUNGEO JORIM (KOREAN BRAISED MACKEREL WITH RADISH)

Godeungeo Jorim (Korean Braised Mackerel with Radish) image

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.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 red chile pepper, seeded and minced
1 green chile pepper, seeded and minced
2 tablespoons cooking wine
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon gochujang (Korean chile paste)
2 tablespoons soy sauce
1 tablespoon brown sugar
5 cloves garlic, minced
½ teaspoon minced fresh ginger
2 cups water
1 daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces
2 whole mackerel - gutted, cleaned, and cut into 3-inch pieces
2 green onions, sliced on the bias into 1/2-inch pieces

Steps:

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.
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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 13.9 g, Cholesterol 31.6 mg, Fat 7.7 g, Fiber 3.5 g, Protein 13.4 g, SaturatedFat 0.9 g, Sodium 775.7 mg, Sugar 7.2 g

ANY FISH JORIM

Any Fish Jorim image

Fish jorims, braises such as eundaegu (black cod) and godeungeo (mackerel), are staples of Korean home cooking. This easy variation highlights the aromatic flavor of soy sauce, garlic and ginger, a combination that seeps into bone-in, skin-on fish. Steaks of black cod, mackerel and salmon work best here, as they seem almost to melt into rich silkiness, but you could use whatever fatty fish and cut you like. The whole red radishes in this recipe, replacing the more typical Korean radish slabs, gently boil in the salty-sweet liquid until tender, lending their vegetal sweetness to the velvety broth. A barely steamed, basically raw relish of scallions, red onion and jalapeño adds freshness and crunch.

Provided by Eric Kim

Categories dinner, weeknight, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 pound trimmed whole red radishes (from about 1 bunch)
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 large garlic cloves, crushed and minced
1 (1-inch) piece fresh ginger, peeled, crushed and minced
1 tablespoon granulated sugar
1 teaspoon gochugaru
1 1/2 pounds bone-in, skin-on pieces of fatty fish, such as black cod, mackerel or salmon steaks
2 scallions, trimmed and thinly sliced on the diagonal
1 very small red onion, halved and thinly sliced
1 jalapeño, very thinly sliced into rings
Steamed white rice, for serving

Steps:

In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1 1/2 cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.