Cherry & Dennis Helper Habitat
Korean Godeungeo Mu Jorim
韓式辣炆鯖魚蘿蔔
Recipe overview
Korean Godeungeo Mu Jorim uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 700 g mackerel, cut into 4 pieces
- 500 g daikon
- 150 g onion
- 2 green chillies
- 3 stalks spring onions
- 400 ml water
Braising seasoning
- 2 tbsp gochugaru
- 3 tbsp light soy sauce
- 1 tbsp gochujang
- 1 tbsp minced garlic
- 1 tbsp rice wine
- 2 tsp sugar
- 1 tsp sesame oil
02
Tools
- household hob
- raw-fish cutting board and chef's knife
- clean vegetable cutting board and chef's knife
- large bowl and measuring spoons
- heavy deep pot and wooden spoon
- food thermometer and wooden spoon
- white serving dish and wooden spoon
03
Steps
Step 1
Rinse mackerel, cut into 4 pieces
Cut 700 g mackerel into 4 pieces on the raw-fish cutting board and drain well, about 2 minutes; immediately wash and disinfect the board, knife and hands afterwards.
Step 2
Cut daikon
Use the separate clean vegetable board and knife to cut 500 g daikon, 150 g onion, 2 green chillies and 3 stalks spring onions for about 8 minutes until evenly sized; do not use an unsanitized raw-fish board.
Step 3
Mix gochugaru
Mix 2 tbsp gochugaru, 3 tbsp light soy sauce, 1 tbsp gochujang, 1 tbsp minced garlic, 1 tbsp rice wine, 2 tsp sugar with large bowl and measuring spoons for 1 minute until smooth and evenly combined.
Step 4
Bring to a boil daikon
Bring to a boil 500 g daikon, 400 ml water with heavy deep pot and wooden spoon over medium heat for 3 minutes until steadily boiling.
Step 5
Simmer daikon
Simmer 500 g daikon, 400 ml water with heavy deep pot and wooden spoon over medium-low heat for 10 minutes until slightly softened but still crisp.
Step 6
Add onion
Add 150 g onion and all the seasoning sauce mixed in step 3 to the heavy deep pot over medium heat; stir with the wooden spoon for 2 minutes until fragrant without scorching.
Step 7
Simmer mackerel, cut into 4 pieces
Simmer 700 g mackerel, cut into 4 pieces, 500 g daikon with heavy deep pot and wooden spoon over medium-low heat for 8 minutes until tender without breaking apart.
Step 8
Add green chillies
Add 2 green chillies to the 700 g mackerel already simmering in the pot and continue cooking over medium-low heat for 7 minutes until the fish centre reaches 75°C, is opaque and flakes easily; do not add the fish again.
Step 9
Reduce mackerel, cut into 4 pieces
Reduce 700 g mackerel, cut into 4 pieces, 400 ml water with heavy deep pot and wooden spoon over medium heat for 5 minutes until the sauce coats the back of the spoon.
Step 10
Add spring onions
Add 3 stalks spring onions, 1 tsp sesame oil with heavy deep pot and wooden spoon over medium-low heat for 2 minutes until fragrant without scorching.
Step 11
Check mackerel, cut into 4 pieces
Check 700 g mackerel, cut into 4 pieces, 500 g daikon with food thermometer and wooden spoon for 1 minute until the centre reaches 75°C, is opaque and flakes easily.
Step 12
Rest mackerel, cut into 4 pieces
Rest 700 g mackerel, cut into 4 pieces, 500 g daikon, 150 g onion with white serving dish and wooden spoon for 3 minutes until the heat has settled and the food is safe to handle.
Common mistakes
- Failing to dry mackerel, cut into 4 pieces lowers the pan temperature and dilutes flavour.
- Changing the measured amount of gochugaru unbalances the dish.
- Excessive heat overcooks the outside of mackerel, cut into 4 pieces before the centre reaches the required state.
- Serving without the final doneness check can leave mackerel, cut into 4 pieces undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling mackerel, cut into 4 pieces, then judge completion by time, appearance and centre doneness.
