Korean Braised Mackerel with Potatoes
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Fat melting out of the mackerel mixes into the spicy broth and ends up in the potatoes.
Read more
The potatoes simmer in the sauce first, and the fish joins them only when a chopstick slides halfway in; it needs just a short braise.
Ingredients
Instructions
- 1
Cut 300g mackerel into 3cm pieces, rinse under running water, and pat the outside and cavity dry.
- 2
Cut 250 g potato into thick 3 cm cubes so it will not collapse during braising.
Slice 100 g onion into broad strips, and cut 40 g green onion on a diagonal for the final simmer.
- 3
In a pot, combine 3 tbsp soy sauce, 1 tbsp Korean chili flakes, 1 tbsp minced garlic, 1 tbsp sugar, and 300 ml water.
Stir until the sugar dissolves so the sauce seasons evenly from the start.
- 4
Add the potato to the sauce first, cover, and simmer over medium heat for about 7 minutes.
When a chopstick goes halfway into a piece, place the mackerel on top without stirring hard.
- 5
Spread the onion and green onion over the mackerel, then spoon the hot sauce over the fish.
Reduce to low heat and braise 8 more minutes, basting instead of turning so the flesh stays intact.
- 6
When the sauce is reduced and glossy, confirm the potatoes are tender through and the mackerel flesh is opaque.
Turn off the heat and serve once fully cooked.
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