Korean · Dinner
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.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
568Calories
38gProtein
22gFat
52gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Peel and cut daikon into 1cm thick rounds. Thickly slice onions. 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.
2
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.
3
Braise 1
Layer daikon rounds in a large heavy shallow pan, scatter onion over top, pour braising liquid in. Bring to a boil over high, reduce to medium-low, and simmer uncovered 12-14 minutes until radish turns translucent at the edges.
4
Braise 2
Lay mackerel pieces skin-side up over radish, scatter red chilli, spoon liquid over fish. Simmer 8-10 minutes on medium-low without stirring until fillets stay intact and flesh turns opaque.
5
Glaze
Raise heat to medium-high, drizzle sesame oil around the edge, and reduce 3-4 minutes until sauce coats radish and clings to fish, creating a glossy glaze.
6
Plate
Divide rice between two wide bowls, lift fish and radish alongside, spoon glaze over, scatter spring onion and toasted sesame seeds.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) mackerel fillet, skin-on
- 170g (6 oz) short-grain white rice
- 400g (14.1 oz) daikon radish
- 160g (5.6 oz) yellow onion
- 2 scallions
- 24g gochugaru
- 20g gochujang
- 1/4 cup soy sauce
- 20g light brown sugar
- 20ml (4 tsp) mirin
- 20ml (4 tsp) toasted sesame oil
- 8 garlic cloves
- 20g (small piece) fresh ginger
- 840ml (3 1/2 cups) water
- 2 fresh red chillies
- 10g toasted sesame seeds
- 1 tsp freshly ground black pepper