Braised Mackerel고등어조림

Godeungeo-jorim is a staple of Korean home cooking and one of the most popular fish dishes you will find in any Korean household. Mackerel is an affordable, nutritious fish that Koreans have been eating for centuries, and braising it in a spicy sauce is arguably the best way to prepare it.

The radish bed at the bottom of the pan serves a dual purpose. First, it prevents the fish from sticking to the bottom and breaking apart. Second, the radish absorbs all that spicy braising liquid and becomes one of the best parts of the dish. Thin slices, about a quarter inch, work best -- they cook through in the same time as the fish.

Fresh mackerel is ideal, but frozen works perfectly well for this recipe. Korean and Japanese grocery stores usually carry frozen mackerel that has been cleaned and cut into sections, which saves you prep time. If using frozen, thaw in the fridge overnight and pat very dry before cooking.

The braising sauce is a classic Korean combination: gochugaru for heat and color, soy sauce for salt and depth, garlic for pungency. Some cooks add doenjang (fermented soybean paste) to tame the fishy smell, and that is a worthwhile variation to try. A teaspoon of doenjang adds umami without changing the flavor profile dramatically.

Basting matters with this dish. Every five minutes or so, spoon the braising liquid over the top of the fish. The parts above the liquid line need this attention or they dry out and look pale compared to the rest. By the end of cooking, every surface should be coated in that red, glossy sauce.

Serve godeungeo-jorim with rice and a simple side of kimchi. The spicy sauce over rice is almost as good as the fish itself.