Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable - pan-fried, grilled, braised, canned, and smoked during my days in Seoul. Serve with rice and other side dishes.
Ingredients
- red Chili pepper: 1 piece (minced, optional)
- green chili pepper: 1 piece (minced, optional)
- cooking wine: 2 Tbsp
- gochugaru (Korean red pepper flakes): 2 Tbsp
- gochujang (Korean Chili paste): 1 Tbsp
- soy sauce: 2 Tbsp
- brown sugar: 1 Tbsp
- garlic: 5 clove (minced)
- fresh ginger: 0.5 tsp (minced)
- water: 2 cups
- daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces: 1 piece
- whole mackerel - gutted, cleaned, and: 2 piece (cut into 3-inch pieces)
- green onions, sliced on the bias into 1/2-inch pieces: 2 piece
Metric Conversion
Stages of cooking
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Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.
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Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
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Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.
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Garnish mackerel with green onions.
