Korean Braised Mackerel with Radish

Slice 250 g Korean radish into 1 cm half-moons.

Cut 80 g onion and 1/2 green onion into thick pieces, then pat the cleaned mackerel dry so the flesh is less likely to break during braising.

Spread the radish in an even layer on the bottom of the pot and add 350 ml water.

Boil over medium heat for about 8 minutes, until the edges start turning slightly translucent but the pieces still hold their shape.

Mix 2 tablespoons soy sauce, 1 tablespoon gochugaru, 1/2 tablespoon gochujang, 1 teaspoon minced garlic, and 1/2 teaspoon ginger into a smooth seasoning sauce. Stir until the gochujang loosens so it spreads evenly in the broth.

Place the mackerel on top of the radish and spoon the seasoning sauce evenly over it.

Raise the heat to high just until it boils, then lower to medium so the fish cooks steadily without shaking apart.

Cover the pot slightly ajar and braise for about 12 minutes.

During cooking, spoon the bubbling liquid over the mackerel 2 to 3 times so the top seasons evenly without flipping the fragile fish.

Add the onion and green onion, then braise for 5 more minutes.

Finish when the radish is tender and the reduced sauce clings glossily to the mackerel, then serve it immediately over hot rice.