This mackerel braise is inspired by Chef Ryu Sooyoung’s recipe from the show “Stars’ Top Recipe at Fun-Staurant.”
I tried making it at home using his signature all-purpose fish braising sauce, and the flavor turned out absolutely delicious — rich, deep, and comforting.
Let’s walk through the steps together and see how to make this hearty Korean-style mackerel stew that goes perfectly with a bowl of warm rice.
What Youll Need To Make Godeungeo Jorim
🧂 Ingredients
Main
All-Purpose Fish Braising Sauce
5 tablespoons soy sauce
4 tablespoons Korean red chili flakes (gochugaru)
3 tablespoons sugar
2 tablespoons oyster sauce
1 tablespoon vinegar
1 heaping tablespoon doenjang (soybean paste)
1 tablespoon minced garlic
½ tablespoon minced ginger
⅓ tablespoon coarse salt
A few grinds of black pepper
This sauce works for any type of fish stew — make a batch and store it in the fridge for easy future use.
🍲 How to Make Mackerel Braised in Soy Sauce
Chef Ryu used two small mackerels, but I used three medium ones.
If you measure the sauce with proper spoons, the amount is just right — no need to double or reduce it.
1️⃣ Clean the Fish
Rinse the mackerel pieces under cold running water.
Trim the fins with kitchen scissors and remove the thin membrane inside the belly.
In a large bowl, combine:
Add the fish and let it soak for at least 20 minutes to draw out any fishy smell.
(You can also use rice water instead — it works great for deodorizing fish.)
2️⃣ Make the Sauce
In a bowl, mix all the seasoning ingredients according to the list above.
Stir well until the sugar and soybean paste dissolve completely.
Set aside.
3️⃣ Prepare the Vegetables
Slice the radish into 1cm thick half-moon pieces (about 500g).
Thinly slice the onion.
Cut the green onion and chili peppers diagonally.
These vegetables will give the stew depth and aroma.
4️⃣ Start the Braise
Use a deep skillet or a wok-style pan.
Preheat the pan over medium-high heat and spread the sliced radish across the bottom.
Bring it to a boil over high heat, then cover and simmer over medium heat for 15 minutes.
This helps the radish absorb the flavor before adding the fish.
After 15 minutes, place the mackerel pieces on top of the radish.
Spoon about 1 tablespoon of sauce over each piece.
Top with the onion, green onion, and chili peppers.
Pour in the seasoned rice vinegar (or apple juice) for extra depth and mild sweetness.
Turn the heat up to high and boil for 5 minutes, ladling the broth over the fish as it cooks.
6️⃣ Simmer and Reduce
Cover again and let it simmer for another 10 minutes on high heat until the broth thickens slightly.
Avoid stirring — instead, gently shake the pan to move the broth around so the fish doesn’t break apart.
7️⃣ Finishing Touch
After 10 minutes, the sauce should be glossy and the radish soft and flavorful.
If you prefer it more concentrated, let it cook a few minutes longer.
Transfer to a serving pan or bring it straight to the table in the pot.
Top with a bit of sliced chili and green onion for garnish.
🍛 Serve & Enjoy
The mackerel turns beautifully tender, and the radish soaks up all that savory-spicy flavor.
Serve hot with a bowl of steamed rice — it’s simple, rustic, and full of comforting Korean home-cooked taste.
Enjoy your meal — and maybe save that leftover sauce for your next fish stew!
Korean Braised Mackerel (Godeungeo Jorim)
This mackerel braise is inspired by Chef Ryu Sooyoung’s recipe from the popular Korean show Fun-Staurant (Pyeon-storang).
Servings: 3–4 | Prep Time: 20 min | Cook Time: 30 min | Total: 50 min
Main:
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3 medium mackerel, cleaned and cut
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500g Korean radish (mu), 1cm thick
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1 onion, thinly sliced
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1 green onion, sliced
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1 red chili pepper, sliced
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1 green chili pepper, sliced
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6 tbsp seasoned rice vinegar or apple juice
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1 tbsp coarse salt
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1 tbsp flour
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1 tbsp vinegar
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1L water
All-Purpose Braising Sauce:
1️⃣ Prepare the Fish
Rinse the mackerel pieces under cold water. Trim fins and remove any thin membranes.
In a large bowl, combine 1T salt + 1T flour + 1T vinegar, add the fish, and soak for 20 minutes to remove any odor.
(Rice water works just as well!)
2️⃣ Mix the Sauce
Combine all sauce ingredients in a bowl. Stir until smooth and evenly blended.
This sauce base works beautifully for other fish stews too!
3️⃣ Slice the Vegetables
Cut the radish into thick half-moon slices, slice onion thinly, and diagonally cut the green onion and chili peppers.
4️⃣ Start the Braise
Heat a deep pan (or wok-style skillet) and spread the radish slices on the bottom.
Add 2T of the sauce and 1L of water, bring to a boil on high heat, then cover and simmer on medium for 15 minutes so the radish absorbs the flavor.
5️⃣ Add Mackerel and Veggies
Place the mackerel pieces on top of the radish.
Spoon 1T of sauce over each piece of fish.
Top with onions, green onion, and chili peppers.
Pour in 6T of seasoned rice vinegar (or apple juice) for brightness and balance.
Bring to a boil again for 5 minutes, occasionally spooning the broth over the fish.
6️⃣ Simmer and Reduce
Cover the pan and cook for another 10 minutes on high heat until the sauce slightly thickens.
Avoid stirring — instead, gently shake the pan to prevent the fish from breaking.
7️⃣ Finish and Serve
Once the sauce is glossy and the radish turns tender, it’s ready.
Transfer to a serving pan and garnish with sliced chili or green onion.
Serve hot with a bowl of steamed rice — the mackerel is buttery-soft and the radish melts in your mouth!
Tips
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Use fresh mackerel for the cleanest taste.
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You can reuse leftover sauce base for pollock, cod, or even tofu.
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Let it rest for 10 minutes before serving — the flavors deepen beautifully.
Let me know how it was?
