Godeungeo Jorim
Korean braised mackerel in a savory soy glaze with garlic and ginger. Rich, deeply flavored, and ready in under 40 minutes—perfect over rice.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 400 g (about 2 large fillets) mackerel fillets or steaks, skin-on
- 3 tablespoons soy sauce
- ¾ cup water
- 4 whole garlic cloves, peeled
- 1 tablespoon (about 1-inch piece) ginger, peeled
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons scallions or fresh cilantro, chopped
Instructions
- 1
Pat the mackerel fillets dry with paper towels, rubbing gently over the skin and flesh to remove any surface moisture, which helps them brown better.
- 2
Slice the ginger piece crosswise into 4–5 thin rounds, about the thickness of a coin, so it releases flavor into the braise.
- 3
Pour the soy sauce, water, and sugar into a medium bowl and stir with a spoon for 10 seconds until the sugar dissolves completely.
- 4
Place a 10-inch skillet or shallow braising pan over medium-high heat and wait 90 seconds until it is hot enough that a drop of water sizzles and evaporates immediately.
- 5
Add 1 tablespoon of sesame oil to the hot pan, then carefully place the mackerel fillets skin-side down, arranging them so they lie flat without overlapping.
- 6
Cook undisturbed for 3 minutes until the skin is golden brown and crispy when you lift an edge gently with a spatula, being careful not to tear the flesh.
- 7
Pour the soy mixture around (not directly onto) the fish, then scatter the garlic cloves and ginger slices into the liquid around the mackerel.
- 8
Reduce heat to medium-low, cover the pan with a lid, and simmer for 12–15 minutes until the mackerel flakes when you pierce it gently with a fork and the liquid is reduced by half.
- 9
Remove the pan from heat and let it sit uncovered for 1 minute so the glaze sets slightly.
- 10
Transfer the mackerel to a serving plate or bowl, arrange the cooked garlic cloves and ginger slices alongside, then pour the remaining glaze over the top.
- 11
Scatter the chopped scallions or cilantro over the mackerel immediately before serving so they remain bright and fresh.
Tools you’ll need
- paper towels
- cutting board
- knife
- medium bowl
- spoon
- 10-inch skillet or shallow braising pan with lid
- spatula
- fork
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