Main ingredients 🥩
salted mackerelKorean radishminced garlicminced gingergochugarusand lance fish saucebrewed soy saucegochujangsesame oil
Hong Shin-ae's Jaban Godeungeo Mujorim
A perfectly deboned salted mackerel braised with sweet radish and deeply savory seasonings that soak into the fish, making it a real 'rice thief.'
🙋 Recommended for
- ⭐ Those who find deboning fish a hassle or want an easy-to-eat fish dish.
- ⭐ Those looking for an appetizing spicy-sweet and deeply savory Korean braised dish.
Ingredients needed 🛒2 servings
- 1 whole salted mackerel
- 1/3 piece Korean radish
- 1 tbsp minced garlic
- 0.2 tbsp minced ginger (no more than 1/4 of the garlic amount)
- 2 tbsp gochugaru
- 1 tbsp gochujang
- 2 tbsp brewed soy sauce
- 1 tbsp sand lance fish sauce
- 1 tbsp sugar
- 0.5 tbsp sesame oil
- a pinch of salt
- water, as needed
Recipe 🍳
- Cut the radish into thick slices, place in a pot, add just enough water to cover, and add a pinch of salt. Boil for 10 minutes first to bring out the radish's natural sweetness.
- Remove the head and tail of the salted mackerel, then boldly twist and pull out the large center bone and the small pin bones on the sides to produce boneless fillets.
- In a bowl, combine minced garlic, minced ginger, sugar, gochugaru, sand lance fish sauce, brewed soy sauce, and gochujang. Mix well, then add a little sesame oil to make the seasoning paste.
- When the radish becomes somewhat translucent and cooked, dissolve half of the seasoning paste into the broth to flavor the radish.
- Place the boneless mackerel fillets on top and spread the remaining seasoning paste evenly over the fish.
- Simmer gently over medium-low heat until the liquid reduces and the seasoning is fully absorbed by the fish and radish.
- Simmer thickly sliced radish with a little water and salt for 10 minutes to cook first.
- Remove all bones from the mackerel to make boneless fillets, and prepare a seasoning paste with garlic, ginger, soy sauce, gochujang, fish sauce, etc.
- Place the seasoning paste and mackerel on top of the cooked radish, then simmer until the liquid reduces.
Cooking tips 💡
- Sesame oil should be mixed into the seasoning paste in advance rather than drizzled on later; otherwise, its aroma will remain on the surface and won't blend in deeply.
- When braising the radish, first boil it in plain water with a pinch of salt to better draw out its inherent sweetness and refreshing flavor.
- Use ginger in an amount no more than 1/4 of the garlic to cleanly remove the fishy smell without overpowering the overall taste.
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