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Introduction

Saengseon jorim sauce (생선조림 양념장) is the spicy soy and chili sauce Koreans use to braise fish. “Saengseon” means fish and “jorim” means a dish simmered in seasoned liquid until it reduces and soaks in. The most famous version is godeungeo jorim, braised mackerel with thick slices of Korean radish, but the same sauce works for cutlassfish, pollack and cod. Where jangjorim sauce is sweet and soy-based, fish jorim sauce adds chili, garlic and ginger to balance the rich flavor of oily fish.

Saengseon Jorim Sauce at a Glance

Quick facts

What it is: a spicy soy braising sauce for fish and radish
Main ingredients: soy sauce, gochugaru, garlic, ginger, sugar, rice wine
Taste: salty-savory and spicy with a little sweetness
Main uses: godeungeo jorim, galchi jorim, kodari jorim, braised tofu

What is Saengseon Jorim Sauce Made Of?

The base is soy sauce and gochugaru, with lots of minced garlic, a little grated ginger, sugar or syrup and rice wine such as matsul. Ginger and rice wine help soften strong fishy smells, which is especially useful with mackerel. Some cooks add a spoonful of gochujang for body or doenjang for depth. The sauce is poured over fish layered on radish with a little water or anchovy stock, then spooned over the fish as it simmers.

Types of fish jorim

Godeungeo jorim: mackerel braised with radish or kimchi.
Galchi jorim: cutlassfish with radish and potato, a Jeju specialty.
Kodari jorim: half-dried pollack in a sweet-spicy glaze.
Kimchi godeungeo jorim: mackerel braised on aged kimchi instead of radish.

What Does Saengseon Jorim Sauce Taste Like?

It is savory and spicy with a garlicky punch and gentle sweetness. As it reduces, the sauce turns glossy and clings to the fish. The radish underneath absorbs both the sauce and the fish juices, becoming soft, sweet and deeply flavored, and many Koreans think it is the best part.

Popular Korean Dishes That Use Saengseon Jorim Sauce

Godeungeo jorim

Braised mackerel with radish. Recipe below.

Galchi jorim

Silvery cutlassfish simmered with radish and potatoes.

Kodari jorim

Chewy half-dried pollack braised until sticky and spicy.

Dubu jorim

Pan-fried tofu simmered in a lighter version of the same sauce.

Easy Godeungeo Jorim Recipe (Serves 2–3)

Ingredients

1 large mackerel (about 1 lb / 450 g), cleaned and cut into 3–4 pieces
8 oz (225 g) Korean radish (mu) or daikon, cut into 1/2-inch rounds
1/2 onion, sliced
1 green onion, cut into 2-inch pieces
1 green chili, sliced (optional)
1 1/4 cups (300 ml) water or anchovy stock

Saengseon jorim sauce

3 tbsp soy sauce
2 tbsp gochugaru
1 tbsp gochujang (optional)
1 tbsp sugar or syrup
2 tbsp rice wine or matsul
1 1/2 tbsp minced garlic
1 tsp grated ginger
Pinch of black pepper

Instructions

Mix the sauce ingredients in a bowl.
Rinse the mackerel pieces in cold water and pat dry. Remove any dark blood along the backbone, which can taste bitter.
Lay the radish in the bottom of a wide pan, add the water, cover and simmer for 8–10 minutes until the radish starts to turn translucent.
Place the mackerel on top of the radish, add the onion and spoon the sauce evenly over the fish.
Simmer uncovered over medium heat for 12–15 minutes, spooning the sauce over the fish now and then, until the sauce reduces by about half and the fish flakes easily. Fish is done at 145°F (63°C).
Add the green onion and chili, simmer 1 more minute and serve with rice.

Tip: Do not stir the pot once the fish is in. Spoon the sauce over the top instead, so the tender mackerel stays in neat pieces.

Where to Buy Saengseon Jorim Sauce Ingredients

How to Store Saengseon Jorim Sauce

The mixed sauce keeps in a sealed jar in the refrigerator for about 1 week. Cooked fish jorim should be refrigerated within 2 hours and eaten within 2 days; reheat gently with a splash of water. Buy mackerel as fresh as possible and cook it the same day, or freeze it well wrapped.

Saengseon Jorim Sauce FAQ

How do I reduce the fishy smell of mackerel?

Use very fresh fish, remove the dark blood line, and include ginger and rice wine in the sauce. Simmering uncovered also lets strong smells escape.

Can I use frozen mackerel?

Yes. Thaw it overnight in the refrigerator and pat it dry before cooking.

What can I use instead of Korean radish?

Daikon works well. Potatoes or well-fermented kimchi are also popular bases.

Conclusion

Saengseon jorim sauce is a simple mix of soy, chili, garlic and ginger that turns mackerel and radish into a deeply comforting Korean home meal. For more braised dishes, try sweet soy jangjorim or learn the basics of Korean soy sauce in our ganjang guide.

Korean Ingredients Guide

What is Saengseon Jorim Sauce? Korean Spicy Braised Fish Sauce Explained (+ Easy Godeungeo Jorim Recipe)

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