Spicy Braised Mackerel with Radish — Godeungeo Jorim Braised Mackerel with Radish
Korean braised mackerel with daikon and onion in a deep gochugaru-soy reduction, simmered until the radish turns silky and the fish absorbs the glaze, served with rice and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Peel and cut daikon into 1cm thick rounds. Thickly slice onion. Thinly slice spring onions and red chillies. Finely grate garlic and ginger. Cut mackerel into 6 pieces (3 per fillet). Whisk gochugaru, gochujang, soy sauce, brown sugar, mirin, garlic, ginger, and black pepper into 600ml water.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, and cook on the lowest heat 12 minutes until liquid absorbs. Rest covered off heat 5 minutes.
Braise 1
Layer daikon rounds in a large heavy shallow pan (12-inch or larger), scatter onion over top, pour braising liquid in. Bring to a boil over high, reduce to medium-low, and simmer uncovered 13 minutes until radish turns translucent at the edges.
Braise 2
Lay mackerel pieces skin-side up over radish, scatter red chillies, spoon liquid over fish. Simmer 9 minutes on medium-low without stirring until fillets stay intact and flesh turns opaque.
Glaze
Raise heat to medium-high, drizzle sesame oil around the edge, and reduce 3 minutes until sauce coats radish and clings to fish, creating a glossy glaze.
Plate
Divide rice between two wide bowls, lift fish and radish alongside, spoon glaze over, scatter spring onions and toasted sesame seeds.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.