Korean Braised Mackerel (Fatty Mackerel with Radish in Spicy Soy Sauce)

Clean 2 mackerel by removing the heads and innards, then make 2 to 3 deep cuts along the back.

Check that the openings are deep enough for the seasoning to reach the fatty flesh while braising.

Slice 300g Korean radish into 1cm half-moons and spread them tightly across the bottom of the pot.

Keep the pieces even, because thicker slices take longer to soften and may stay firm under the fish.

Mix 2 tbsp soy sauce, 1.5 tbsp gochugaru, 1 tbsp minced garlic, 0.5 tsp ginger, and 350ml water.

Stir until no dry spice clumps remain, so the sauce coats the fish evenly instead of tasting patchy.

Lay the mackerel over the radish and cover it with 1 onion cut into thick strips.

Spoon the sauce over the cuts and edges of the fish, making sure the seasoning reaches the scored parts.

Cover and cook over medium heat for about 15 minutes.

If the boiling sounds too strong, lower the heat slightly so the mackerel stays intact while the radish softens in the simmering liquid.

During cooking, spoon the braising liquid over the fish several times and check that the radish turns slightly translucent.

Insert a thermometer into the thickest part of the back, not touching the bone, and check that the center has held at 75°C or higher for at least 1 minute. When the liquid thickens and looks glossy, serve the fish with the sauce for rice.