Godeungeo Jorim

About the dish

Godeungeo jorim braises mackerel with radish and potato in a spicy sauce, the seasoning-soaked flesh begging to be eaten over rice. Cheap and nutritious, mackerel made this the hearty everyday side dish of ordinary households.

Key ingredient

Mackerel (godeungeo) — its omega-3 EPA supports blood vessels, blood pressure and cholesterol, while abundant DHA boosts growing brains and helps guard against dementia. In season in October, caught all along Korea's coasts.

Ingredients

Mackerel 200g (1/2 fish), radish 100g, green chili 10g (2/3), red chili 10g (2/3), onion 20g, scallion 10g (1/4 stalk), water 100ml (1/2 cup) <Seasoning sauce> soy sauce 17g (1 Tbsp), gochujang 18g (1 Tbsp), gochugaru 3g (1/2 Tbsp), minced garlic 12g (1 Tbsp), minced ginger 2g (1/2 tsp), sugar 2g (1/2 tsp), ground pepper to taste

Simple recipe

1. Remove the mackerel's head, tail and innards, wash well and cut into slanted chunks.
2. Cut the radish into thick half-moons (0.4-0.5cm), slice the red and green chilies and scallion on the diagonal (0.3cm) and julienne the onion (0.3cm).
3. Mix the seasoning ingredients evenly into a sauce.
4. Line a pot with the radish, lay the mackerel on top, pour in the sauce and 1/2 cup water and braise gently over low heat.
5. Partway through, add the onion, green chili and scallion and finish braising, spooning the sauce over now and then.

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