(고등어 조림, godenguh jorim)
1 can (14 oz) Mackerel, strained and the juice reserved
1/2 lb Korean radish, diced into 1/4" thick slices
1/2 onion, sliced
1 garlic clove, chopped
2 Tbsp low sodium soy sauce
2 tsp Korean soy sauce
1/2 tsp pureed ginger
1-2 Tbsp Korean chili flakes
1 Tbsp rice wine or Mirim
8-10 cabbage leaves for wrapping, optional
Put radish and onion slices in the shallow pan, and place mackerels on top.
In a small bowl, combine the reserved canned mackerel juice with garlic, soy sauces, ginger, rice wine, and chili flakes. Sprinkle the sauce all over the mackerels in the pan.
Bring them to boil and reduce the heat to low. Simmer for 10 minutes, covered, until the radish gets tender. Serve hot with rice and steamed cabbage leaves.
For the cabbage, Tear some leaves from the cabbage and cook them in the boiling water with some salt for 3-4 minutes until they get soft. Drain and rinse. Use these leaves to wrap around the mackerel, radish, and some rice.