Easy Korean Braised Canned Mackerel with Potatoes (Godeungeo Gamja Jorim)

Easy Korean Braised Canned Mackerel with Potatoes (Godeungeo Gamja Jorim)

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Guiso Coreano de Caballa en Lata con Papas
https://tysoonkorea.blogspot.com/2026/08/guiso-coreano-de-caballa-en-lata-con.html
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What Is This Korean Dish?

Korean Braised Canned Mackerel with Potatoes is a simple home-style dish that combines rich, savory mackerel with tender potatoes in a spicy Korean braising sauce. Canned mackerel makes this version especially convenient because the fish is already cooked and ready to use, while the canning liquid adds extra depth to the broth.

The potatoes absorb the flavorful sauce as they simmer, becoming soft and savory, while onion, scallion, and Cheongyang chili peppers add sweetness, freshness, and heat. Gochugaru and gochujang give the dish its characteristic Korean red color and spicy-sweet flavor.

This is the kind of comforting dish that goes especially well with a bowl of steamed rice. It uses everyday ingredients, requires relatively little preparation, and delivers the bold flavors associated with Korean home cooking.

Why You'll Love This Recipe?

This recipe is convenient because canned mackerel eliminates the need to clean or prepare fresh fish. The potatoes soak up the spicy, savory broth, while the mackerel remains rich and flavorful.

It is also a practical one-pot dish made with ingredients that are easy to keep in the pantry. Served with steamed rice, it makes a satisfying Korean-style meal without complicated preparation.

Ingredients

• 1 can canned mackerel (400g)
• 2 potatoes (200g)
• 1 onion (200g)
• 1 scallion (120g)
• 3 Cheongyang chili peppers (or spicy green chilies)
• 3 tsp soy sauce
• 3 tsp gochugaru (Korean chili flakes)
• 2 tsp gochujang (Korean chili paste)
• 1 tsp minced garlic
• 1/4 tsp minced ginger
• 1/2 tsp sugar
• 2 tsp mirin (cooking wine)
• A pinch of black pepper
• 200ml water

How to Make It

Step 1

Slice the potatoes into thick rounds and slice the onion. Diagonally slice the scallion and Cheongyang chili peppers.

Step 2

In a small bowl, combine 3 tsp soy sauce, 3 tsp gochugaru, 2 tsp gochujang, 1 tsp minced garlic, 1/4 tsp minced ginger, 1/2 tsp sugar, 2 tsp mirin, and a pinch of black pepper to make the seasoning sauce.

Step 3

Layer the sliced potatoes at the bottom of the pot. Add the sliced onion and canned mackerel (including the canning liquid), then top with the sliced scallion and Cheongyang chilies.

Step 4

Spread the seasoning sauce evenly over the ingredients, then pour 200ml of water over the sauce.

Step 5

Cover with a lid and bring to a boil over medium heat. Occasionally open the lid and spoon the broth over the sauce to help it dissolve smoothly.

Step 6

Once boiling, reduce the heat to medium-low and simmer for about 10 minutes. When the potatoes are tender, remove from heat and serve in a dish.

🎥 Watch how to make this recipe step by step

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a small pot over low heat. If the sauce has become too thick while refrigerated, add a small amount of water while reheating.

Ingredient Substitutions for International Readers

Cheongyang chili peppers: If these Korean chilies are difficult to find, jalapeño or another spicy green chili can be used. Adjust the amount according to the heat level of the peppers.

Mirin: Cooking wine can be used if mirin is unavailable.

Gochugaru: Korean chili flakes provide the most authentic flavor and are recommended whenever possible. If you need to substitute another type of chili flakes, adjust the amount carefully because heat levels vary considerably.

For the most authentic Korean flavor, try to use Korean gochugaru and gochujang rather than replacing both.

Frequently Asked Questions (FAQ)

Q. Should I drain the liquid from the canned mackerel?
A. No. Use the canning liquid together with the mackerel for more flavor.

Q. Can I make it less spicy?
A. Yes. Reduce the amount of Cheongyang chili peppers and gochugaru.

Q. What should I serve with this dish?
A. Steamed rice is the simplest and most traditional accompaniment. The rice pairs especially well with the spicy, savory braising sauce.

Q. Can I use fresh mackerel instead of canned mackerel?
A. Fresh mackerel requires different preparation and cooking considerations, so for the quantities and cooking method in this recipe, canned mackerel is recommended.

🍲 Related Korean Recipes

1. Korean Braised Pork Ribs (Dwaeji Galbijjim)

2. Easy Korean Seafood Scorched Rice Soup (Haemul Nurungji-tang)

3. Easy Korean Dumpling Soup (Manduguk)

Enjoy your Korean cooking! 👨‍🍳