15-Minute Easy Korean Braised Mackerel (No Fishy Smell!)
πAsk any local in Korea about their ultimate comfort food, and they’ll likely paint a picture of a steaming bowl of freshly cooked white rice paired with a bubbling pot of spicy braised fish.
In Korea, **Braised Mackerel and Radish** (*Godeungeo Mu Jorim*) is hailed as the ultimate "Rice Thief" (*Bap-Do-Duk*)—a dish so savory, flavorful, and satisfying that your bowl of rice disappears before you even notice! The magic happens as the sweet Korean radish cooks down until buttery tender, soaking up the spicy garlic-soy broth while the mackerel adds rich umami to every bite.
If you’re looking for a comforting Korean home-cooked meal that tastes like an authentic mom's recipe but takes less than 30 minutes, this **Canned Mackerel version** is your quick, no-fail shortcut. No fishy smell, no tedious cleaning—just pure, hearty deliciousness!
⏱️ Recipe Overview
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2-3 servings
Difficulty: Easy
Cuisine: Korean
π Ingredients & Local Substitutions
| Ingredient | Quantity (Metric / Imperial) | Notes & Local Substitutions |
| Canned Mackerel | 2 cans (300g / 10.5 oz each, total 600g / 21 oz) | Retain liquid from 1 can; discard liquid from the 2nd can |
| Korean Radish | 300g (10.5 oz) | Sliced 1/2-inch thick. (Sub: Daikon Radish or Turnips) |
| Onion | 1/2 medium (approx. 100g / 3.5 oz) | Slice thinly |
| Green Onion | 1 stalk (approx. 50g / 1.7 oz) | Diagonally chopped |
| Water | 500 ml (17 fl oz / 2 cups) | Filtered water or unsalted vegetable stock |
| Cooking Oil | 1 tbsp (8 ml / 0.27 fl oz) | Neutral oil (vegetable, canola, or avocado oil) |
| Gochujang | 1 tbsp (30g / 1.05 oz) | Korean red chili paste (Sub: Sriracha mixed with a pinch of sugar) |
| Gochugaru | 2 tbsp (20g / 0.7 oz) | Korean red pepper flakes (Sub: Red pepper flakes or Cayenne powder) |
| Dark Soy Sauce | 3 tbsp (24 ml / 0.81 fl oz) | Korean dark soy sauce or Tamari |
| Mirin | 2 tbsp (16 ml / 0.54 fl oz) | Japanese sweet cooking rice wine (Sub: Dry white wine with a pinch of sugar) |
| Minced Garlic | 1 tbsp (30g / 1.05 oz) | Freshly minced |
| Minced Ginger | 1/3 tsp (2g / 0.07 oz) | Removes residual fishiness |
| Plum Extract | 1 tbsp (8 ml / 0.27 fl oz) | Adds mild sweetness and acidity (Sub: Honey or Apricot jam) |
| Black Pepper | 1/4 tsp (1g / 0.03 oz) | Ground black pepper |
π‘ Shopping Tip: How to Buy Canned Mackerel Overseas
At Local Supermarkets (Walmart, Whole Foods, Tesco, etc.):
Look for Canned Mackerel in Brine or Canned Mackerel in Water in the canned seafood aisle.
Avoid canned mackerel packed in oil, tomato sauce, or smoked varieties, as they will alter the traditional flavor.
At Asian Supermarkets (H Mart, 99 Ranch, etc.):
Look for Korean brand canned mackerel (Godeungeo-tongjorim).
Best Alternatives:
Canned Jack Mackerel in Water works identically well for this recipe!
π³ Step-by-Step Cooking Guide
Phase 1: Preparing the Signature Braising Sauce
Step 1 — Add Gochujang (Korean Red Chili Paste)
Start by adding 1 tbsp of Gochujang into a medium mixing bowl. This classic fermented paste creates a rich, savory foundation with a subtle kick of heat that defines traditional Korean braised dishes.
Step 2 — Add Gochugaru (Korean Red Pepper Flakes)
Add 2 tbsp of Gochugaru to the bowl. Gochugaru gives the sauce its signature vibrant red color and adds a clean, warm spice without making the dish overly thick.
Step 3 — Add Dark Soy Sauce
Pour in 3 tbsp of Korean dark soy sauce. This adds essential saltiness and deep umami depth, helping the seasonings penetrate deeply into the radish and fish.
Step 4 — Add Mirin (Cooking Rice Wine)
Add 2 tbsp of Mirin. Mirin helps tenderize the fish while neutralizing any strong seafood odors, adding a delicate, subtle sweetness to balance the salty soy sauce.
Step 5 — Add Minced Ginger
Incorporate 1/3 tsp of freshly minced ginger. Ginger is the secret key in Korean seafood cooking—it completely eliminates any remaining fishy taste and leaves a clean, crisp finish.
Step 6 — Add Minced Garlic
Add 1 tbsp of freshly minced garlic. Garlic is an indispensable fragrant base in Korean cuisine that rounds out all the sharp flavors.
Step 7 — Add Plum Extract (Maesil-cheong)
Add 1 tbsp of Korean plum extract. It imparts a gentle, fruity sweetness and mild acidity that cuts through rich flavors, making the sauce complex and refreshing.
Step 8 — Add Black Pepper
Finish the seasoning blend with 1/4 tsp of ground black pepper for a warm, earthy punch.
Step 9 — Mix the Sauce Thoroughly
Mix all the ingredients together with a spoon until smooth and well combined into a glossy, thick paste.
Step 10 — Prep and Review Ingredients
Gather all your fresh vegetables and canned ingredients on your counter so everything is ready to layer into the pan.
Step 11 — Check Sauce Consistency
Your braising paste should look rich, smooth, and vibrant red. Set it aside for a moment while prepping the pan.
Phase 2: Layering & Cooking the Radish Base
Step 12 — Layer Radish and Oil
Drizzle 1 tbsp of neutral cooking oil across the bottom of a wide, shallow pan. Arrange the sliced radish chunks in a single layer across the bottom. The oil prevents the radish from burning during the initial boil.
Step 13 — Add Sliced Onions
Scatter the sliced onions evenly over the radish layer. As the onions simmer, they melt down and release natural sweetness into the broth.
Step 14 — Add Liquid from ONE Can
Open the first mackerel can and pour only its liquid into the pan. This canned broth is packed with concentrated fish flavor that builds a savory, authentic seafood broth base.
Step 15 — Pour in Water
Add 500 ml (2 cups) of fresh water to the pan, ensuring the radishes are mostly submerged.
Step 16 — Dissolve the Braising Sauce
Spoon in your prepared braising sauce paste. Stir gently with a utensil to dissolve the sauce completely into the water, then bring the liquid to a boil over medium-high heat.
Phase 3: Simmering & Final Presentation
π‘ Pro Chef Tip for Canned Fish Cooking
Always drain and discard the liquid from the second mackerel can completely. Using the canned liquid from just one can delivers the perfect balance of deep savory flavor without making the dish overly oily or fishy!
Step 17 — Discard Liquid from the Second Can
Open the second mackerel can, drain the liquid completely into the sink, and set the clean mackerel pieces aside.
Step 18 — Simmer Until Radish is Tender
Boil the radish base uncovered for 10–15 minutes. Poke a radish slice with a fork—if it slides through easily and turns semi-translucent, the radish has absorbed the spicy broth and is cooked through.
Step 19 — Place Mackerel Pieces
Gently place the solid mackerel chunks from both cans on top of the cooked radish layer. Since canned mackerel is already cooked, handle it gently so the pieces remain intact!
Step 20 — Add Green Onions
Scatter the diagonally chopped green onions generously over the mackerel pieces for fresh flavor and a pop of green color.
Step 21 — Baste with Hot Broth and Reduce
Using a spoon or ladle, continuously scoop the hot, red spicy broth over the fish and green onions. Reduce heat to medium-low and simmer for another 5–8 minutes until the broth thickens into a rich, flavorful sauce.
Final Presentation & Serving Suggestion
Remove from heat and serve hot right from the pan! Pair this irresistible spicy braised mackerel with a bowl of freshly steamed white rice, and enjoy an authentic Korean comfort meal at home.
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