Godeungeo Jorim

Step 1

Pat the mackerel fillets dry with paper towels, rubbing gently over the skin and flesh to remove any surface moisture, which helps them brown better.

Step 2

Slice the ginger piece crosswise into 4–5 thin rounds, about the thickness of a coin, so it releases flavor into the braise.

Step 3

Pour the soy sauce, water, and sugar into a medium bowl and stir with a spoon for 10 seconds until the sugar dissolves completely.

Step 4

Place a 10-inch skillet or shallow braising pan over medium-high heat and wait 90 seconds until it is hot enough that a drop of water sizzles and evaporates immediately.

Step 5

Add 1 tablespoon of sesame oil to the hot pan, then carefully place the mackerel fillets skin-side down, arranging them so they lie flat without overlapping.

Step 6

Cook undisturbed for 3 minutes until the skin is golden brown and crispy when you lift an edge gently with a spatula, being careful not to tear the flesh.

Step 7

Pour the soy mixture around (not directly onto) the fish, then scatter the garlic cloves and ginger slices into the liquid around the mackerel.

Step 8

Reduce heat to medium-low, cover the pan with a lid, and simmer for 12–15 minutes until the mackerel flakes when you pierce it gently with a fork and the liquid is reduced by half.

Step 9

Remove the pan from heat and let it sit uncovered for 1 minute so the glaze sets slightly.

Step 10

Transfer the mackerel to a serving plate or bowl, arrange the cooked garlic cloves and ginger slices alongside, then pour the remaining glaze over the top.

Step 11

Scatter the chopped scallions or cilantro over the mackerel immediately before serving so they remain bright and fresh.