Godeungeo Jorim

Ingredients

• Fresh Mackerel - 1 whole
• Korean Radish - a medium-sized piece (length of pointer finger, 500 g)
• Spring Onion - small piece (length of your forearm)
• Water - 1 Cup
• Soy Sauce - 4 Tablespoons
• Gochugaru - 1 Tablespoon (Korean chili pepper flakes)
• Gochujang - 2 Tablespoons (Korean chili pepper paste)
• Honey - 2 Tablespoons
• Mirim - 2 Tablespoons (or any cooking wine )
• Garlic - 1 teaspoon (!)
• Black pepper - few shakes

Instructions

1. 1

   --- Prep Ingredients ---

2. 2

   Cut your cleaned mackerel into medium-sized sections (cut each piece about to the second crease in your pinky finger - reference video).

3. 3

   Peel the Korean Radish. Cut into thin circles. Then cut each circle in half.

4. 4

   Cut Spring Onion pieces into thin slices.

5. 5

   Make Braising Sauce: Thoroughly mix Soy Sauce (4 Tablespoon), Gochugaru (1 Tablespoon), Gochujang (2 Tablespoon), Honey (2 Tablespoon), Mirim (2 Tablespoon), Garlic (1 teaspoon!) and Black Pepper (few shakes)

6. 6

   Take out a large pot. Add Korean Radish on the bottom. Then place the mackerel pieces on top. Then add spring onion pieces over the top.

7. 7

   Add in the Spicy Braising Sauce. Next, add in the water (1 cup) into your marinade bowl and wash out the remainder into your pot.

8. 8

   Put the pot on medium-high heat. Place lid on. Bring up to a boil.

9. 9

   After it comes to boil, we'll reduce it for 20-25 minutes (with the lid on) (Note: 10 minutes in, open the lid and make sure the fish pieces are submerged into the sauce as well)

10. 10

    After 20-25 minutes, the broth will have reduced into a small layer of sauce. You'll see large bubbles form at the bottom of the pot (reference video). Now, turn the heat off.

11. 11

    Plate and enjoy with a bowl of hot rice!