Godeungeo Jorim (Braised Mackerel) Braised Mackerel with Rice and Vegetables

Rinse the rice in a fine-mesh sieve until the water runs clear, then combine with 300 ml water in a rice cooker and start the cooking cycle. If using a pot, bring to a boil, cover, and simmer on low for 18 minutes.

While the rice cooks, peel the daikon and slice into 1 cm thick rounds. Thinly slice the onion. Mince the garlic. Cut the green onion into 5 cm lengths. Slice the cucumber into thin rounds for the side.

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sugar, minced garlic, and sesame oil to make the braising sauce.

Arrange the daikon slices in a single layer in a large skillet. Place the mackerel fillets skin-side up on top of the daikon. Scatter the sliced onion and green onion around the fish.

Pour the braising sauce evenly over the fish and vegetables. Add 120 ml water to the skillet. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes.

After 15 minutes, uncover and increase heat to medium-high. Cook for 3–5 minutes, spooning the sauce over the fish, until the sauce is slightly thickened and the fish is cooked through (flakes easily with a fork).

Sprinkle toasted sesame seeds over the fish. Serve the mackerel and vegetables over steamed rice, with cucumber slices on the side.