Braised mackerel with radish

Godeungeo-mujorim 고등어무조림

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


Mackerel, soy sauce, sugar, Korean hot pepper flakes (gochugaru), garlic, ginger, Korean radish (or daikon), onion, green onions, green and red chili peppers.


Prepare 2 medium sized fresh or frozen mackerel (750 grams, or 1.7 pounds). Thaw them out if frozen.

  1. Cut off the fins and heads.
  2. Make a slit from the top to the vent and clean the guts.
  3. Cut the fish across into 2 inch pieces, rinse in cold water, drain, and set aside

Prepare your vegaetables:

  1. Peel a large, heavy Korean radish. Cut 1 kilogram (2.2 pounds) worth of  radish into pieces 2 inch wide, 2½ inch long, and 1 inch thick.
  2. Add the radish pieces to a large thick bottomed pot with. Spread them out evenly, by hand.
  3. 1 large onion or 2 medium sized onions (about 400 grams’, or 2 cups’ worth), cut into ¼ inch thick slices and  place over the radish.
  4. Cut 3 stalks of green onions into pieces 1 inch long, and chop 2 green chili peppers and 1 red chili pepper. Set aside

Let’s make godeungeo jorim:

  1. Place the mackerel on top of the pieces of radish.
  2. Make seasoning sauce in a bowl by mixing ½ cup soy sauce, ¼ cup hot pepper flakes, 2 tbs sugar, ⅓  cup garlic cloves minced (12 cloves), and 1 tbs of minced ginger.
  3. Pour the seasoning sauce over the fish. Pour in 1 cup of water along the edges of the pot.
  4. Close the lid and bring to a boil over high heat for 20 minutes.
  5. Open the lid, tilt the pot, and use a spoon to push aside the mackerel and radish to make empty spot for the broth to well.
  6. Scoop some broth from the empty spot and pour it over top of the fish and radish. Repeat several times.
  7. Add the chopped green onion, green and red chili peppers.
  8. Close the lid and lower the heat to a simmer for 30-40 minutes, until the radish is cooked thoroughly. The radish will absorb the soy sauce based broth, so it will look brownish and a little translucent when cooked nicely.
  9. Open the lid and turn up the heat to boil off excess broth.
  10. Tilt the pot and use a spoon to push aside the mackerel and radish to make empty spot for the broth to well.
  11. Scoop some broth from the empty spot and pour it over top of the fish and radish. Repeat it off and on for about 5-7 minutes.
  12. Turn off the heat and transfer to a serving plate. Serve with rice, kimchi, soup, lettuce, and a few more side dishes.

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  1. kvohra1 US joined 7/22 & has 2 comments

    Hello – I am going to make braised mackerel with radish for the 1st time. It looks so delicious!!! I wanted to know if I used 4 mackerels instead of 2, should I just double each ingredient portion?. Also, what would be the cooking time for 4 mackerels? Thank you so much for your help.

  2. Noetherian New Jersey joined 4/20 & has 3 comments

    Thank you for the delicious recipe Maangchi! I was out of sugar so I used honey instead and I loved the outcome!

    See full size image

  3. jasperridge San Diego, California joined 2/14 & has 7 comments

    Loved this! I only had canned mackerel but it was still delicious. I’ll use fresh next time.

    See full size image

  4. ukiyo turkey joined 1/20 & has 1 comment

    I tried this recipe and wow it tastes good. Thank you for recipe. I love you

  5. AlexanderKim Boston, MA, USA joined 4/18 & has 5 comments

    One of my favorite dishes! Luckily, in Massachusetts, there are lots of mackerel near the coast. I made this dish in the afternoon with mackerel and bonito that I had just caught that morning! Soooo fresh

    See full size image

  6. Jae_yong Uk joined 12/16 & has 2 comments

    Hello! I am having problems getting mackerel , do you think that I could do this with salmon? If so what would the cooking time be?

  7. Jenmei joined 4/15 & has 2 comments

    Annyeonghseyo Maangchi!

    I live in Male(Maldives). So lots of fresh tuna fish are available here but i cant find mackerels . so can i replace the above recipe godeungeo-mujorim with tuna and normal white radish.

    Warm Regards,
    Jenna Gangmei

  8. Joe.C Seattle WA joined 11/14 & has 2 comments

    Hi Maanchi, I am new here posted in wrong place -sorry. My wife is from Pusan, and misses her mothers Belt fish stew. I think this is the same recipe just Belt fish in place of Mackerel. Will Belt Fish work? If not can you post a belt fish recipe?
    Thank you
    Joe.C Seattle WA

  9. mandy-chan New York joined 2/11 & has 2 comments

    I made this for dinner for my family, so delicious and easy, think this is going to become a regular dinner for us!! I’m actually looking forward to the leftovers!

  10. Miss Kim78 socali joined 3/13 & has 40 comments

    What other fish have you made jorim with? Mackerel is great, but I’m sure other fish can be delicious for this recipe too, right? When I didn’t have mackerel, I used a Blue Dog fish. It was still delish. I have a pic with a bunch of fishes that my friend caught when he went fishing. Which fishes (from the pic) would be good for jorim?

    Do you ever go fishing, Maangchi?

  11. ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments

    Well, I tried it and it was so delicious. … the smells that come when I cooked it was so…. good…. definitely will make it another time… yummy, yummy…..

  12. erik000 san diego, ca joined 1/13 & has 1 comment

    this broth is delicious with any combination of fish and/or vegetables… i did salmon and daikon with it, and also a vegetarian version using sweet potato and carrot instead of mackerel! :-)
    thanks for the recipe!

  13. YeonAh Montreal, Québec joined 5/11 & has 9 comments

    Hi Maangchi! I really really want to try making this for my parents, it looks so good! But my dad won’t eat anything with fish bones still inside :( If I take the fish off the bones before braising, or buy just the frozen fillets where it’s already off the bone, will the recipe still be as yummy?

  14. nalalala Melbourne, Australia joined 6/12 & has 2 comments

    Hi Maangchi! My husband and I LOVED this recipe! Thank you for doing what you do. I’ve learned so much from you.

  15. ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments

    If I want to make Braised Hairtail Fish, can I used the same recipes….? well, when I search for hairtail fish, I found a video about Braised Hairtail Fish at Namdaemun alley, it’s look so delicous, this is the link :

    I’m not sure if you can or not to find the link, so this the tittle for that video…
    Namdaemun alley of Braised Hairtail Fish

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