Photograph of the finished Godeungeo jorim

Korea · Cá thu kho củ cải cay

Godeungeo jorim

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 1.6 lb
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Soju Soju 2 ⅔ tbsp
  • Photograph of Chilli Chilli 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the mackerel into 4 cm thick slices, rinse them thoroughly, and then soak them in soju for 10 minutes to remove the fishy smell.
  2. 2 Slice the white radish into 1.5 cm thick slices and arrange them to cover the bottom of the pot as a lining.
  3. 3 Mix Korean chili powder with soy sauce, sugar, minced garlic and ginger, and a bowl of water.
  4. 4 Arrange the fish on top of the radishes, pour the braising liquid evenly over them, bring to a boil, then reduce the heat and simmer for 20 minutes.
  5. 5 Pour the broth over the fish several times, then simmer for another 10 minutes until the sauce thickens.
  6. 6 Add the sliced fresh chili peppers and green onions, cook for another 2 minutes, then remove from heat and serve hot.

With an appliance

  • Oven 45 min

    Replace step 4: cover, and cook in the oven at 170 degrees for 25 minutes; the radishes lining the bottom will still absorb enough flavor, and the fish pieces won't break apart when the braising liquid is poured over them.

Start cooking