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I’m very excited to introduce you to this popular Korean side dish, “godeungeo-mujorim,” which is braised mackerel and radish in soy sauce based broth. Along with grilled mackerel, this is the most popular way of cooking mackerel in Korean cuisine.
I love not only the fish but also the cooked radish. The texture of the cooked radish is soft, juicy, and a little sweet and salty. When you cook this dish, expect your house to be full of a delicious aroma that might lead your neighbors to knock at your door and say with sniff sniff:
“Where does this delicious smell come from? It makes me go crazy! uh? Is this mackerel? Holy mackerel! It looks so tasty! Can you share some with me?”
For 4 servings
Cooking time: 50-60 minutes
Prepare 2 medium sized fresh or frozen mackerel (750 grams, or 1.7 pounds). Thaw them out if frozen.
Prepare your vegaetables:
Let’s make godeungeo jorim:
Posted Monday, August 29th, 2011 at 11:37 am
Tagged: braised fish, braised mackerel, braised mackerel and radish, cheap recipe, cooked radish, delicious recipe, 고등어 무우 조림, 고등어무조림, 고등어조림, fish recipe, fish stew, godeungeo recipe, godeungeojorim, green chili peppers, holy mackerel, jorim, korean food, Korean kitchen, Korean radish, Korean radish recipe, Korean recipes, maangchi recipe, mackerel recipe, mujorim, red chili peppers, side dish, spicy mackerel, white radish, whole fish recipe
Originally posted on August 29, 2011 at 11:37 am by Maangchi.
On YouTube this video was watched 189,868 times & rated 5 stars out of 5 with 1,483 ratings.
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