Godeungeojorim, Braised Mackerel, 炖青花鱼, サバの煮付け, 고등어조림 Leave a comment

Mackerel sliced sideways and braised in a spicy soy sauce mixture with white radish or potatoes. Green Napa cabbage leaves or kimchi may also be added.




Ingredients (serve 4)
2 Spanish mackerel (1 lb, 450g, trimmed), 1 tablespoon salt, 1 lb (450g) sweet potato, 1 onion (7oz, 200g), 1 oz (30g) green onion, 2 green chili peppers, pinch of toasted sesame seeds

Seasoning for braising 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons rice wine, ½ teaspoon minced ginger, 2 tablespoons corn syrup, 1 tablespoon sesame oil, ½ cup water

1. If the fish has not been prepared and cleaned by fish monger, remove the fins with scissors. Then slice the belly to remove intestines, and wash the cavity. Pat dry with paper towels and cut it into 2-inch (5-cm) long pieces. Sprinkle the salt.
2. Cut the sweet potato into ¼-inch (0.6-cm) thick rings. Cut the onion into 1-inch (2.5-cm) thick rings.
3. Cut the green onion and green chili peppers into 2-inch (5-cm) long pieces.
4. In a small bowl, combine all the ingredients of braising marinade and mix well.

1. In a medium saucepan, layer the sweet potato and onions on the bottom and add the mackerel with marinade for fish on top.
2. When it boils, reduce the heat to medium and add green chili pepper and green onion. Reduce the sauce until it thickens into a dark glaze; baste fish with sauce to keep moist.
3. Transfer the fish to a serving plate and pour the sauce over the top and sprinkle with toasted sesame seed.

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