Ingredients

• 2 mackerel
• 1 daikon radish
• 1 onion
• 2 green chili pepper
• 2 red chili pepper
• 4 garlic cloves
• 1 ginger thumb-sized piece
• 72 mls (0.3 cup) soy sauce
• 480 mls (2 cups) water
• 60 mls (0.25 cup) rice wine
• 2 tbsps gochugaru (Korean red chili pepper flakes)
• 1 tbsp sugar
• 2 green onions

Instructions

1. Clean and gut the mackerels, then cut each fish into 3-4 pieces.
2. Peel and slice the daikon radish into thick rounds.
3. Slice the onion, green chili peppers, and red chili peppers.
4. Thinly slice the garlic cloves and ginger.
5. In a large, deep skillet or pot, combine the soy sauce, water, rice wine, gochugaru, and sugar. Stir well to create the braising sauce.
6. Place the daikon radish slices at the bottom of the skillet or pot in a single layer.
7. Layer the mackerel pieces on top of the daikon radish.
8. Add the onion, chili peppers, garlic, and ginger on top.
9. Turn on the heat to medium and bring the sauce to a boil.
10. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the radish is tender and the fish is fully cooked.
11. During the last 5 minutes of cooking, add the chopped green onions.
12. Serve hot with steamed rice.

Notes

• Godeungeo Jorim is a traditional Korean dish featuring mackerel braised in a rich, savory sauce.
• Serve with steamed rice and a side of kimchi for a complete meal.