Korean Braised Mackerel with Radish
This Korean braised mackerel dish layers radish at the bottom of the pot, pre-cooks it to absorb seasonings deeply, then places mackerel on top to simmer in a spicy soy-gochugaru sauce. Basting the fish with the braising liquid several times throughout cooking ensures the flavors penetrate evenly while the ginger in the sauce tames any fishiness. The radish turns soft and translucent, soaking up the spicy-savory broth and serving as a flavorful bed beneath the flaky fish. Green onion and onion, added toward the end, contribute a fresh lift. The slightly reduced sauce at the finish is rich enough to drizzle over rice.
Adjust Servings
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.
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