고등어조림 원리
Braised Mackerel
Lay 1cm radish slices as the base, place mackerel on top, spoon the gochujang-soy sauce over the fish, and braise on low heat for 15 minutes, continuously basting for a deeply flavored glaze.
Braised mackerel (godeungeo-jorim) uses radish as a base to absorb fishy odors while the mackerel's natural oils meld with the spicy-savory sauce. Ladling the sauce over the fish repeatedly creates a deep glaze.
핵심 요소
핵심 원리
Korean radish absorbs odors and flavors, and this process is repeated multiple times, allowing the sauce to penetrate and create a glossy finish.
핵심 단계
- 1Place thinly sliced (approximately 1 cm thick) Korean radish at the bottom of the pot (to absorb any fishy odors and prevent sticking).
- 2Cut the mackerel into smaller pieces and marinate it with a mixture of: 200ml water, 3 tablespoons soy sauce, 1 tablespoon gochujang (Korean chili paste), 2 tablespoons gochugaru (Korean chili powder), 2 tablespoons minced garlic, and 0.5 tablespoon ginger.
- 3After bringing the mixture to a boil over high heat, reduce the heat to low and repeatedly spoon the sauce over the fish.
- 4Cooking time: 15-20 minutes. The dish is complete when the sauce has reduced and thickened slightly.
sauce
Soy sauce: 3 tablespoons; Gochugaru (Korean chili powder): 2 tablespoons; Gochujang (Korean chili paste): 1 tablespoon; Garlic: 2 tablespoons.
radish
It has a dual function: neutralizing fishy odors and preventing burning.
basting
Repeat the brushing process 5-6 times to ensure the marinade coats the entire surface.
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