This dish is a spicy Korean stew using mackerel fish. The flavor of the ingredients in this stew is awesome together. If you eat this stew, you can finish your rice without any other side dishes. There is research that says the dark flesh of fish, like mackerel, is good for high blood pressure. Enjoy! 
Yield: 2 Servings
Short Korean Lesson: *^^*
- GoDeungEo (고등어) = Mackerel
- Pah (파) = Green Onion
Video Instructions
Main Ingredients
- 1 Blue Mackerel
- 1 Cup Korean Radish
- ½ Onion
- 1 Green Onion
- 1 Hot Pepper
Broth Ingredients
- 1 Dried Anchovy Pack (6 Dried Anchovies)
- 2 Cups Water
Sauce Ingredients
- 2 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Red Pepper Powder
- 2 Tbsp Cooking Wine
- 1½ Tbsp Soy Sauce
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Sugar
- ⅛ tsp Black Pepper
- 1 Tbsp Minced Garlic
- ¼ tsp Minced Ginger
Directions
Cut the vegetables as pictured.
In a pan, add 2 cups of water, 6 dried anchovies, and 1 cup of radish.
Once it starts to boil, cook for 5 minutes to make the broth. Then remove the dried anchovies only.
Cut 1 mackerel into 2-3 inch pieces. Use fresh bule mackerel: not the salted one for this recipe.
In a small bowl, combine all of the ingredients for the sauce.
Put the mackerel on top of the radish and pour the sauce on top of the mackerel. Boil until the soup has reduced to half. Do not stir the mixture. Occasionally pour the stew’s broth over the fish and radish pieces.
Add the onion on top of the stew. Cook it for about 10 to 15 minutes or until the mackerel has completely cooked on high.
Again, often pour the broth on top, so it will flavor the fish and radish pieces. When the mackerel has finished cooking, add the green onions and hot peppers. Cook for 2 more minutes.
This is delicious! 
My boss ordered this dish at Natura Spa in Korea Town in L.A…. I love this dish and i am craving for this dish right now but I don’t want to drive to K-Town
I made this tonight, and it is so delicious! Thank you for this awesome recipe and all of your hard work!
Hi Aeri,
I’ve visited your website a couple of times now and I just love it! I’ve been wanting to cook more korean food since it’s so healthy and I’d love to try this recipe. The only problem is that I can’t find any korean radish here in Belgium
What vegetables can I replace the radish with? Thank you so much for the wonderful recipes 
hi Geetha
Oh… don’t worry.. you can use potato instead of radish. ^^ try it someday. Chop big chunk of potato like radish..and follow the instruction as I used radish.. thanks
hi aeri, does the sauce works for galchi as well? ^^ thanks a lot..
hi Carla,
Yes, galchi sounds good too. ^^
made this one tonight and it was really a hit… since I have 6 mouths to feed and I used 3 pieces of mackerel, I tripled the amount of sauce…. it turned out really spicy but so yummy…
thanks to you, Aeri~ thank you so much for your great recipes…
Can i use seaweed pieces to season the water intstead of anchovy pack? i have a huge bag of the seaweed to make broth that my mother in law gave me.
hi sophia yang,
Are you talking about kelp ?? the seaweed to make broth? .. yes you can use some for making broth.. anchovy gives own flavor to the broth..but kelp is good one for broth too..
Hi Aeri. Love this recipe, but I could have sworn you did one like this before but using canned mackerel? I was looking for that recipe, but I don’t see it here. Maybe I was dreaming?
hi Sandy,
haha.. you were not dreaming.. you just my good viewer..
It was the youtube video I used can.. you can watch the video.. it’s same recipe.. just different type of mackerel i used.. ^^ THANKS
hey aeri! can i use something else instead of an anchovy pack???i want to try to make this dish tomorrow and the korean supermarket is quite far from my house
!!
hi tenzin,
Oh.. don’t worry, it gives extra good flavor but without anchovy pack, it still tastes great. The main flavor comes from the mackerel. Enjoy your Korean food tomorrow. thanks
Thank you SO much for the recipe. I recently stayed in Korea for a few months and have been craving this since I got back. For some reason I can’t find this in Korean restaurants here.
This is definitely gonna be my dinner tonite! Thanks again, Aeri!
hi ditdut,
How was your godeuneo jorim for supper ? i hope you enjoyed it. thanks
Hi.I’ve tried this during a visit to Seoul and instantly became a favorite. During my third visit, i bought some, had it frozen, and brought it to Manila. Yum!
hi lynn,
wow… you bought the soup and freeze to take it with you to your country ?? I can imagine how much you liked it..hehe
Thank you very much. I will look forward to that dish since I’ll be going home to the Philippines this week and would like to try it for my family.
hi AJ,
You are welcome. wow.. you go back to home ??? Have a great time… and I hope your family and you enjoy this dish.. thanks
Hi. I am currently studying in Daegu and I totally love Korean food! I am looking for a recipe that I love eating in the dormitory restaurant. It is a spicy fish dish that has lots of cabbage but no radish. The good thing is, you don’t have to worry about the bones because it is so tender that you can eat it too! Is it a different fish dish?
Thank you and looking forward to your reply since I want to cook it when I go back to the Philippines.
Hi AJ,
Nice to meet you !!! About your question.. to be honest, I can’t guess what you are asking..oops.. can you describe a little more about that soup ?? ingredients.. taste… texture.. like that.. it’s stew type or soup ???
It’s awesome you love Korean food..I hope you make lots of good memories in Korea… thanks
Hi.
I think it is a fish stew. It is also made of mackerel. And I asked some people and they said it is 고등어+kimchi. So it is like kimchi chigae+mackerel.
Hi AJ,
I will add it to my list.
Aha… now it’s clear. I know what you want.. hehe thanks
my husband and i love this very much. i’m going to cook this tonight!
please post more fish dishes! i know korean eat lots of fishes and will love to learn more of it. ^that is, after you have recovered from your morning sickness. no hurries!!
Hi, layping
Have a good week~~
how are you? It’s raining here all day. Did you enjoy your fish stew that night? Yes, we eat lots of fishes in Korea. I just have difficulty to find fresh fish around here…but I will try.. hehe..
Question – do you, before cooking the mackerel, remove little annoyances like skin, bones, and guts? Is it only soft-stomached North Americans who prefer thier fish filleted?
Hi, Matt
Okay..here is my answer..
Actually for this post, I used fresh mackerel which we usually don’t remove skin and bone for cooking. Just remove guts and wash the blood before you cook. I already recorded video for this recipe and for that video I used American brand canned mackerel..and for that I used bones and skin and only used meat… I will post the video someday after I editing it. I hope my answer was good enough for you.
I had this a long time ago! Thank you for posting this, it’s on of my favs.
I am going to make it for dinner for my father in law!
Thank you
Hi, Tracey
Nice to meet you !!
Wow.. it’s your favorite ?? great !!!
I hope your father in low also enjoyed eating your Korean stew.
You are very sweet daughter in law.
Thanks !!
Thanks for this recipe! I had a horrible, overly salty one at a restaurant a few months ago and I was sure they didn’t do the recipe right
I tried this and it’s MUCH tastier. Thank you 
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Hi, Lise
Oh.. you tried this ?? hehe.. Happy to hear that !! Thank you very much for your comment !!
OMG i ate this as a kid. I’m so obsessed with it! Now i know the recipe, thanks!!
Hi, Jessica
Hehe.. you remembered it.
Yes, you can make it by yourself now. of course your mom’s will be far better than this but,, it will be similar at least. Thanks !!!
i was looking around here to figure out what to make for dinner when i came across this recipe…how could i have missed this one?!? this one looks sooo good…uh-oh i’m drooling again.
Hi, farleen
EMERGERNCY~~~~~
Arleen is drooling again ~~~ BIB~~~~
hehe… arleen..at last, I will leave to Korea tomorrow.. soooo excited now.. ^^