Korean Steamed Spanish Mackerel
Samchi jjim is a Korean steamed-braised Spanish mackerel dish cooked over radish slices with soy sauce, garlic, and cooking wine. The radish cushions the fish from direct heat while releasing a clean sweetness into the braising liquid, and soy sauce seasons the delicate flesh evenly. Because the mackerel is soft and flaky, it is never flipped; instead the sauce is spooned over it repeatedly. Green onion and fresh chili are added at the end for a pop of color and gentle heat. Paired with rice and a ladle of the reduced sauce, it highlights the clean flavor of the fish alongside soy-based umami.
Adjust Servings
Instructions
- 1
Cut mackerel into pieces and marinate briefly with cooking wine.
- 2
Place radish slices on the bottom and set fish on top.
- 3
Pour in soy sauce, garlic, and water mixture and bring to a boil.
- 4
Lower to medium-low and steam-braise for 15 minutes.
- 5
Add green onion and chili, then cook 3 more minutes.
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