Godeungeo Jorim 고등어조림 (Braised Blue Mackerel)

A spicy Korean mackerel dish made with radish, seasonings, and fiery pepper flakes.

Godeungeo Jorim 고등어조림 (Braised Blue Mackerel)

Ingredients:

1 Blue Mackerel, (unsalted) fresh or frozen

400 g Korean Radish or Daikon

1 medium Onion, sliced 1/4" thick

15 cm Leek, sliced diagonally

Hot Chili Peppers, chopped (optional)

1 1/2 cups Anchovy Stock

Sauce:

2 tbsp Red Pepper Paste

1 tbsp Red Pepper Powder

2 tbsp Rice Wine

1 tbsp Soup Soy Sauce

1 1/2 tbsp Soy Sauce

1 tbsp Brown Sugar

2-3 cloves Garlic, minced

1/4 tsp Ginger Paste

dash of ground Black Pepper

Instructions:

Thaw the mackerel if frozen.

Clean and cut off the fins, tail, and head.

Make a slit from the top to the vent and clean its guts.

Cut the fish across into 2" a piece.

Rinse in cold running water, drain, and set aside.

Prepare the sauce.

In a small bowl, add-in all the ingredients for the sauce.

Mix well to combine, and set aside.

Wash and peel the radish.

Cut into pieces, about 1 1/2" wide, 2" long, and 1/2" thick.

Then place them into a large pot, spreading evenly at the bottom.

Place the mackerel pieces on top of the radish, and pour-in the prepared sauce over the mackerel.

Pour-in the anchovy stock.

Cover the pot with its lid, and bring to a boil over high heat for 15 minutes.

Do not stir! Occasionally scoop some stew broth and pour over the mackerel and radish pieces. Repeat this several times.

Add-in the onions, and continue cooking for about 5-10 minutes, or until the mackerel has completely cooked.

Add-in the green onions, and chili peppers (if you want it very spicy).

Close the lid and lower the heat to a simmer for 5 minutes, or until the radish is cooked thoroughly.

Open the lid, and turn up the heat to boil-off excess broth.

Scoop some stew broth, and pour over the mackerel and radish pieces. Repeat for about 2-3 minutes.

Turn off the heat, and transfer to a serving plate.

Serve hot with rice. Enjoy!!