Korean Mackerel Stew with Radish (Godeungeo Jorim)

Korean mackerel stew, often called godeungeo jorim, is a home-style dish of mackerel and radish simmered in a savory, spicy sauce. The radish turns soft and absorbs the broth while the fish stays tender, making a satisfying meal with rice. Recipes vary by household and region; this version uses gochugaru for warmth, with a little gochujang for body.

Ingredients

1½ lb (680 g) cleaned mackerel, cut into 4–6 steaks or large pieces, skin on
12 oz (340 g) Korean radish or daikon, peeled and cut into ½-inch (1.25 cm) thick half-moons
1 small yellow onion, about 5 oz (140 g), thinly sliced
2 scallions, about 2 oz (55 g), cut into 2-inch (5 cm) lengths, with some green tops reserved for serving
1½ cups (360 ml) water or unsalted anchovy-kelp broth
2 tablespoons (30 ml) Korean soup soy sauce, or regular soy sauce
1 tablespoon (15 ml) gochujang (Korean fermented chili paste)
1½ tablespoons (10 g) gochugaru (Korean chili flakes)
1 tablespoon (15 ml) mirin or Korean cooking rice wine
1 tablespoon (12 g) granulated sugar
4 garlic cloves, about 1 tablespoon (15 g), finely minced
1 teaspoon (5 g) finely grated fresh ginger
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 ml) neutral cooking oil
1 teaspoon (3 g) toasted sesame seeds, for serving (optional)

Instructions

Prepare the fish and vegetables. If the mackerel is whole, ask the fishmonger to clean and cut it, or remove the head and innards and cut the fish into steaks. Pat the pieces dry and check for any remaining bones. Peel the radish and cut it into evenly sized half-moons; slice the onion and scallions. Keeping the radish pieces a similar thickness helps them soften at the same pace.
Mix the sauce. In a small bowl, stir together the water or broth, soy sauce, gochujang, gochugaru, mirin, sugar, garlic, ginger, and sesame oil. Break up the gochujang so it disperses through the liquid. Taste a drop: it should be savory, mildly sweet, and distinctly chili-forward, since the radish and fish will mellow it as they cook. If using regular soy sauce instead of soup soy sauce, the broth may be a little darker and saltier.
Start the radish. Warm the neutral oil in a wide, lidded skillet or shallow Dutch oven over medium heat. Add the radish in a single layer as much as possible, then pour in the sauce. Bring it just to a boil, turn the heat down to maintain a steady simmer, cover, and cook for 10 minutes. The radish will not be fully tender yet; this head start lets it cook through without keeping the fish on the heat too long.
Add the mackerel. Set the fish pieces on top of the radish, skin side up when possible, and spoon some sauce over them. Add the sliced onion and scallion lengths around the fish. Cover and simmer gently for 15 minutes. Avoid stirring, which can break the fish apart; if needed, gently shake the pan once or twice so the sauce moves around the ingredients.
Finish uncovered. Remove the lid and simmer for 7 minutes, spooning sauce over the fish once or twice. The sauce should reduce slightly, and the radish should be easily pierced with a knife. Check the thickest fish piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If it has not reached that temperature, continue simmering and check again after a minute or two. Mackerel flakes easily when cooked, so handle it gently.
Serve. Turn off the heat and let the pan sit for 2 minutes while you gather bowls and rice; this brief pause is not included in the listed cook time. Taste the sauce and adjust with a small splash of water if it has become too concentrated, or simmer it briefly longer if it is thin. Scatter over the reserved scallion greens and sesame seeds, if using, and serve hot with rice.

Tips

Choose the right fish. Fresh or properly thawed mackerel works well, and skin-on pieces are less likely to fall apart. If you can only find mackerel fillets, use thick, skin-on fillets and cut them into large portions; thinner fillets may need less time, so start checking their temperature a few minutes earlier.
Use a wide pan and a gentle simmer. A broad pan gives the radish room and lets the sauce reach the fish. A hard boil can make the fish break up and reduce the liquid before the radish is tender. If the sauce is bubbling rapidly, lower the heat.
Adjust the chili thoughtfully. Gochugaru is Korean red pepper flakes, with a flavor and texture different from crushed red pepper. For a milder pot, begin with 1 tablespoon (7 g) and add more at the end if desired. Gochujang can be found in many supermarkets and Asian grocery stores; if unavailable, omit it and add 1 teaspoon (5 ml) extra soy sauce plus a pinch of sugar. The result will be less rounded and less thick, but still flavorful.
Keep the fish intact. Lay the pieces on top of the vegetables and baste rather than stirring. If the pan is crowded, use a larger pan or cook the fish in two batches; stacked pieces cook unevenly and are harder to check safely.

Serving Suggestions

Serve the stew hot in a shallow bowl, with a generous spoonful of radish and sauce alongside each piece of mackerel. Steamed short-grain rice is the classic partner: it softens the chili and soaks up the savory broth. Put extra rice on the table if you like a saucier serving, since the reduced liquid is meant to be eaten rather than discarded.

For a balanced meal, add simple Korean-style side dishes such as seasoned spinach, cucumber salad, or lightly dressed bean sprouts. A mild vegetable side gives contrast without competing with the stew’s spicy sauce. If serving a group, keep the mackerel pieces in the cooking pan and let diners take portions carefully, as the fish can separate from its bones. Offer kimchi if you enjoy it, but keep in mind that it adds another spicy, fermented flavor.

Variations

Make it milder: Reduce the gochugaru to 1 tablespoon (7 g), or leave out the gochujang. A small amount of chili still gives the broth its characteristic color, but the finished dish will be gentler. Avoid substituting a large amount of sweet chili sauce, which can make the broth sugary and change its Korean flavor profile.

Use a different radish: Korean radish is pleasantly crisp and mild, but daikon is a practical substitute and is listed here. If neither is available, use firm turnip, cut into similar pieces; it cooks a little differently and can taste more earthy. Check it with a knife and simmer until tender rather than relying only on the stated time.

Add potato or tofu: Replace up to half the radish with 1 medium potato (about 7 oz/200 g), cut into ½-inch (1.25 cm) slices. Add it with the radish so it has time to cook. Alternatively, add 7 oz (200 g) firm tofu in thick slices with the mackerel; it will absorb some sauce but is more delicate than radish, so place it gently around the fish.

Make an anchovy-kelp broth: Unsalted broth adds a deeper savory note than water. If making it yourself, steep dried anchovies and a piece of kelp in water, then strain before measuring. Water is entirely suitable when broth is inconvenient; the soy, garlic, fish, and chili still make a flavorful sauce. Avoid using a heavily salted stock, which can make the final stew too salty as it reduces.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days. The fish and radish can be stored together with the sauce, which helps prevent them from drying out. Remove any bones carefully before packing portions for someone who may not be expecting them.

For reheating, warm a portion in a covered saucepan over low to medium-low heat with a tablespoon or two of water. Heat gently until steaming throughout, turning the fish only if needed so it does not break apart. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave also works: cover the dish, use medium power, and pause to check and stir the sauce between short intervals. Avoid repeatedly reheating the full batch; warm only what you plan to eat.

Freezing is possible for up to 2 months, although cooked mackerel and radish may become softer after thawing. Cool and refrigerate the stew promptly before freezing it in a tightly sealed freezer-safe container. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the stew at room temperature for extended storage.

Frequently Asked Questions

Is Korean mackerel stew very spicy?
The heat is adjustable. The listed amounts make a noticeably spicy, savory broth, but not every batch will taste equally hot because gochugaru varies. Start with less gochugaru if you prefer mild food, then taste the sauce near the end and add a little more if you want extra heat.

Can I use canned mackerel?
Fresh mackerel is best for this method because it cooks with the radish and seasons the broth. Canned mackerel is already cooked and much more fragile, so it is not a direct substitute for raw fish steaks. If using it, cook the radish until tender first, then fold in drained canned fish near the end just long enough to heat it through. The texture and flavor will be different.

Do I need to soak or rinse the mackerel first?
Usually not if the fish is fresh and cleaned. Patting it dry is enough before cooking. If it has a strong smell or you see blood around the backbone, rinse it briefly under cold running water and pat it very dry; do not leave it soaking, since that can dilute its flavor and make it harder to brown or handle.

How can I tell when the radish is done?
Slide a small knife or skewer into one of the thickest pieces. It should pass through with little resistance, but the radish should still hold its shape rather than collapsing. If it is firm when the fish reaches a safe temperature, lift the fish onto a warm plate and simmer the radish a few more minutes, then return the fish to the pan to serve.

Can I make the stew ahead?
You can slice the vegetables and mix the sauce a day ahead, storing them separately in the refrigerator. For the best fish texture, cook the mackerel shortly before serving. Fully cooked leftovers are also good reheated, but the fish will be softer; refrigerate them within 2 hours and follow the storage and reheating directions above.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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