Korean Braised Mackerel in Spicy Sauce

Cut one whole mackerel into 4 steaks, sprinkle coarse salt on both sides, and let stand for 10 minutes to draw out fishy odors.

Rinse thoroughly under cold running water and pat dry.

Slice 200 g of daikon into half-moons about 1 cm thick and arrange them in a single, gapless layer across the pot bottom so the mackerel rests on radish, not bare metal.

Combine 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon minced garlic, 1 teaspoon ginger juice, and 200 ml water. Stir until the paste is fully dissolved and the sauce is a smooth, deep-red color.

Set the mackerel steaks skin-side up on the radish bed, then spoon the sauce evenly over each piece, making sure all surfaces are coated.

Cover and bring to a vigorous boil over high heat, then reduce to medium and braise for 20 minutes.

Every 5 minutes, spoon the simmering braising liquid over the fish so the sauce penetrates the flesh and the surface stays glossy.

Two minutes before the end, scatter diagonally sliced green onion and 2 sliced cheongyang chilies over the fish.

Let the residual heat release their fragrance, then serve immediately while the sauce is still bubbling.