Godeungeo-jorim (Spicy Braised Mackerel)

🛒 Ingredients

• Mackerel fillet 150 g · 300 kcal
• Korean Radish (Mu) 100 g · 15 kcal
• Water 150 g · 0 kcal
• Soy Sauce 22 g · 11 kcal
• Gochugaru (Korean chili flakes) 7 g · 21 kcal
• Gochujang (Korean chili paste) 10 g · 20 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, grated 5 g · 4 kcal
• Onion, sliced 50 g · 20 kcal
• Green Onion, chopped 10 g · 3 kcal
• Mirin (sweet rice wine) 15 g · 30 kcal
• Sesame oil 2 g · 18 kcal
• Black Pepper 1 g · 4 kcal

👨‍🍳 Instructions

1. Clean and score the mackerel fillets. Slice the Korean radish into thick half-moon shapes (about 1.5 cm thick) and thinly slice the onion.
2. In a bowl, combine soy sauce, gochugaru, gochujang, minced garlic, grated ginger, mirin, sesame oil, and black pepper to create the braising sauce.
3. Arrange the sliced radish and onion at the bottom of a large pot or deep pan. Place the mackerel fillets on top of the vegetables.
4. Pour the prepared braising sauce evenly over the mackerel and vegetables, then add water to just cover the ingredients. Bring to a boil over medium-high heat.
5. Once boiling, reduce the heat to medium-low, cover, and simmer for 30-35 minutes, or until the radish is tender and the sauce has thickened. Periodically spoon some sauce over the mackerel.
6. Garnish with chopped green onions before serving. Serve hot with steamed rice.