Braised Mackerel with Radish
Braised mackerel with radish softens the fish's richness with mellow, tender radish. A spicy-savory sauce keeps the overall flavor clean but deep.
Instructions
- 1
Slice radish into 1 cm half-moons; slice onion and green onion.
- 2
Layer radish at the bottom, add water, and boil for 8 minutes first.
- 3
Mix soy sauce, gochugaru, gochujang, garlic, and ginger.
- 4
Place mackerel over radish and spoon sauce evenly on top.
- 5
Simmer 12 minutes on medium, basting fish 2–3 times.
- 6
Add onion and green onion; braise 5 more minutes until slightly reduced.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Jeyuk Bokkeum (Spicy Pork Stir-fry)
Jeyuk-bokkeum is a Korean spicy pork stir-fry built on gochujang seasoning. Vegetables add natural sweetness and make the flavor more rounded.
Dakgalbi (Spicy Chicken Stir-fry)
Dakgalbi is a classic Korean stir-fry of chicken in a spicy red sauce. Cooking it with vegetables rounds out the heat with natural sweetness.
Doenjang Braised Tofu
Doenjang braised tofu has a nutty fermented soybean depth that soaks into the tofu. Its savory, mellow profile pairs especially well with rice.