Godeungeo / Samchi Jorim (Korean Spicy Braised Fish over Sweet Daikon Radish) – Authentic South Korea Recipe

Thick daikon radish slices line the bottom of the pan, soaking up the savory-spicy garlic and fish glaze.

Country of Origin
🇰🇷 South Korea (East Asia, Asia)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Mackerel, Sea bass, Or salmon fillets, Gochugaru chili flakes, Soy sauce

Ingredients for Godeungeo / Samchi Jorim (Korean Spicy Braised Fish over Sweet Daikon Radish) (4 Servings)

  • 1.25 lbs (or 2.5 cups) mackerel, prepped into bite-sized pieces
  • 1.5 cups sea bass, washed and trimmed
  • 1 cup or salmon fillets
  • 1 medium onion and 3 cloves garlic, finely minced with gochugaru chili flakes
  • 1.5 tbsp traditional South Korea seasoning (soy sauce, mirin, minced garlic, grated ginger)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown mackerel for 5 minutes.
  2. Add minced onion, garlic, gochugaru chili flakes, and soy sauce, mirin, minced garlic, grated ginger, stirring for 2 minutes until deeply aromatic.
  3. Add sea bass and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in or salmon fillets right before serving warm.

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