Braised Mackerel Jorim


  • 100 g Anchovy extract
  • 30 g Kombu
  • 1 ea. Mackerel or other fatty fish
  • Jorim sauce, recipe follows
  • Roasted eggplant, pureed
  • Pickled yellow and purple carrots, your recipe, sliced


Combine anchovy extract and kombu with 6 liters of water and simmer 30 minutes. Strain.

Add jorim sauce and simmer, covered, for an hour.

Add mackerel and braise until cooked through.

To plate, portion a fillet and serve with puréed eggplant and sliced vegetables. 

To make jorim sauce: Combine 600 grams gochujang; 100 grams soy sauce; 200 grams mirin; 240 grams sugar; 30 grams Korean chili flakes; 1,000 grams daikon; 200 grams onion; 100 grams garlic and 10 grams ginger. Top with 2 bunches scallions. Simmer for 1 hour; cool and puree. 

Chef/Co-Owner Chunghoon Jeong, Paju, Seattle, WA, from Food Fanatics Magazine®