Wednesday, January 12, 2011

Korean Radish & Mackerel Jorim (고등어조림)



One of the first Korean fish dishes I learned from my mom is this Korean Radish & Mackerel Jorim. It's not a fancy dish, it's super economical and is quite easy to make. Mackerel is a stronger tasting fish and the meat is so tender when cooked properly. It literally melts in your mouth. My love and the hubs both enjoy this dish as much as I do. Have any of you tasted mackerel? Yay or nay?

I've always used Atlantic or Boston Mackerel. My mom used it and I followed. Why change a good thing, right? And after reading up on this specific fish, I had no idea that it contained such high levels of Omega 3's, more so than salmon. Who knew? Abundant in Vitamin B12 with lower levels of mercury compared to other types of Mackerel.

I called my mom and asked her for this recipe many years ago. In fact, it was one of the first dishes I cooked for the hubs while we were still dating. Wow, that was what 9, 10 years ago. I think I made this dish twice, maybe three times since we've been together. I need to make it more often now that I know it contains such awesome vitamins.

Printable Recipe
Ingredients
Korean Radish & Mackerel Stew
2 Medium Mackerels, cleaned, gutted with head & tails off and cut into two inch pieces (ask the fish dude to do it for you)
1/2 Medium Korean Radish, cut into half inch thickness
3 Garlic Cloves, finely minced
1/2 Cup Kikkoman Soy Sauce
1 tbsp Sesame Oil
2 tbsp Sugar
1 tsp Korean Red Pepper Flakes (you may add more)
1/4 Cup Water


Directions
1. Peel the skin off the Korean radish, cut and line the bottom of a medium pot. Clean the Mackerel, dry and place the pieces of fish on top of the radish.


2. Make the sauce. Add the soy sauce, water, garlic, sugar, sesame oil & red pepper flakes and mix well. Pour the mixture evenly on top of the fish. No need to stir. Bring to a boil on medium/high heat then reduce heat to medium and cook for about 10-12 minutes.

Simple, economical and most importantly healthy. Enjoy!

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21 Reactions to this post

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  1. Xiaolu @ 6 Bittersweets said... January 12, 2011 at 10:41 AM

    I don't believe I've ever tasted mackerel, but yours look so gorgeous I'll have to look for some to make.

  2. Hannah said... January 12, 2011 at 11:25 AM

    Yummy! I am going to for sure be making this! Beautiful photos too! I have slacking on my blogging and photography lately, seeing your blog gets me motivated to get at it again =)

  3. Swathi said... January 12, 2011 at 12:06 PM

    Looks delicious.

  4. Chef Dennis said... January 12, 2011 at 12:06 PM

    Hi Lisa
    your mackerel looks perfect! It is such a delicious fish when prepared properly. What a beautiful presentation, the Korean radishes are a perfect accompaniment!
    Hope your enjoying this cold snowy weather!
    Dennis

  5. Jos said... January 12, 2011 at 12:22 PM

    I like mackerel but never tried to braised it this way - I usually just bake them for convenience..besides they're oily fish so I hate to pan fry them b/c the oil spatters around and hate cleaning it after :)

    Thanks for sharing this dish..I'd love to try it.

    Btw is Korean radish the same as daikon?

  6. cooperl788 said... January 12, 2011 at 1:38 PM

    I've never tried mackerel, but your stew does look tasty! I love how elegantly you plated it too; it looks like a restaurant meal!

  7. 선미 (Sunmi) said... January 12, 2011 at 3:12 PM

    Mmm this sure brings back memories. My grandmothers plied me with these whenever I visited, and I always ended up stuffing myself because it's hard to get fresh fish in Wisconsin. ^^

  8. Sommer J said... January 12, 2011 at 3:29 PM

    mackerel is quite popular here! This looks delicious. My children are big fish fans, so this will fly well. What's a good substitution for Korean radishes just in case I won;t be able to find any here?

  9. ~Lisa~ said... January 12, 2011 at 3:48 PM

    Thank you!

    @ Xialou, you can purchase mackerel at your local Korean Market (Lotte, Grand Mart, H Mart).

    @ Jos, Daikon is Japanese, very similar though.

    @ Sommer, you could use daIkon.

  10. aipi said... January 12, 2011 at 7:26 PM

    That looks n sounds very authentic. Beautiful presentation Lisa!

    US Masala

  11. Trish said... January 12, 2011 at 9:32 PM

    This dish looks wonderful! I bet I would love it. I tend to make my fish dishes plain and unflavorful, not by choice, I just have trouble knowing how to flavor it properly. Great ideas! Looks so fresh and yummy. Beautiful photos too, Lisa!

  12. ~Lisa~ said... January 12, 2011 at 10:17 PM

    @ Aipi thanks!

    @ Trish, i'm sure everything you make is delicious. This dish is a popular dish many Koreans cook at home. When you cook the fish & daikon, the juices from the daikon rises allowing the sauce to barely cover the fish giving it great flavor. You'll love it for for sure (=

  13. NOORISH said... January 13, 2011 at 2:59 AM

    Now that I think about it...I have never tasted mackerel before. I don't even think I see it on many restaurant menus where I live, but this will be the recipe I try when I decide to buy some.

  14. Globetrotting in Tokyo said... January 13, 2011 at 9:09 PM

    I'm huge fan of Saba, I love the crispy skin.. I eat the skin... I also love the Korean dish as well, I really really like Saba with Daikon (raddish) Soy sauce, ginger.. those are perfect, over a hot steamy bowl of rice...

    I didn't eat it much when I was young, it's a river fish (?) so my mother didn't cook it often, because it wasn't easily avail, I think, but she does like it a lot. When I moved to Asia... that's all I ate.

  15. Monet said... January 14, 2011 at 1:08 AM

    You always post such great recipes...but I'm always drawn to the ones from your childhood and culture. I've never heard of this or tried anything like it, but it sounds so delicious. Thank you for sharing your recipe and thoughts with me tonight. I hope you have a great weekend. I'm so glad Friday is almost here!

  16. druidaccountforsale said... January 14, 2011 at 2:22 AM

    WoW! That was so easy I think I could make that for dinner since ingredients is within reach.

  17. Eddie said... January 14, 2011 at 10:25 AM

    I have never eaten mackerel in this way, just the smoked kind. I can imagine this tastes pretty good though!

  18. ~Lisa~ said... January 15, 2011 at 10:42 AM

    @ Jos, excuse me daikon is the same as Korean radish. Whenever I see it at the Korean market the daikons appear longer and thinner and Korean radishes are in a separate box and appear to e larger.

  19. Spicie Foodie said... January 17, 2011 at 12:46 PM

    Hi Lisa, Your Korean Radish & Mackerel Jorim really looks delicious.I am going to try your recipe because I love the history behind it and that your whole family enjoyed it. Normally I like to eat smoked Mackerel which is very popular here. I also didn't know it was so healthy, a great bonus.

  20. Jean said... January 17, 2011 at 4:08 PM

    I like mackerel but my husband's not crazy about it. Hence, I never buy it. I would make an exception for this, though. I just won't serve it to him! All for me! :-)

  21. minneville said... January 30, 2011 at 5:49 PM

    this is a great one! I was just thinking the other day what to make with mackeral!