Korean Braised Spanish Mackerel with Radish

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Samchi mu-jorim layers sliced Korean radish on the bottom of a pot, topped with Spanish mackerel steaks and onion, then braised in a sauce of gochujang, soy sauce, gochugaru, and garlic.

The radish prevents the fish from sticking, absorbs the braising liquid, and turns translucent-soft as it cooks. Rather than flipping the fish, the sauce is spooned over the top repeatedly so the flesh stays intact. After about fifteen minutes of simmering on medium heat, the liquid reduces to a concentrated, mildly spicy broth with the radish's subtle sweetness woven through it.

Ingredients (2 servings)

Ingredient	Amount	Unit
spanish mackerel	350	g
korean radish	250	g
onion	80	g
gochujang	1	tbsp
soy sauce	2	tbsp
gochugaru	1	tbsp
minced garlic	1	tbsp
water	300	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Slice 250 g Korean radish into 1 cm pieces and cover the bottom of the pot in an even layer.

Put any thicker pieces near the center so they cook through while protecting the fish from sticking.
2

Season

Mix 300 ml water with 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon gochugaru, and 1 tablespoon minced garlic.

Stir until the gochujang loosens fully so the seasoning spreads evenly during braising.
3

Season

Place 350 g Spanish mackerel over the radish without overlapping the pieces, then tuck 80 g onion into the gaps.

Pour the seasoning liquid slowly over the fish so the surface is coated before heating.
4

Control

Bring the pot to a simmer over medium heat, then gently shake the pot once the edges start bubbling.

Do not flip the fish. Spoon the hot liquid over the top to keep the flesh intact.
5

Control

Keep simmering over medium heat for about 15 minutes, basting every 3 to 4 minutes.

The radish should turn slightly translucent, and the sauce color should soak into both the radish and onion.
6

Finish

Turn off the heat when the liquid is reduced but still spoonable and the mackerel flesh looks opaque and cooked through.

Let it rest briefly without stirring, then serve the fish with radish and sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Samchi mu-jorim layers Spanish mackerel over sliced radish to absorb savory juices and prevent sticking.
Finish cue: Turn off the heat when the liquid is reduced but still spoonable and the mackerel flesh looks opaque and cooked through.
Avoid this: Radish on the bottom prevents fish from sticking and burning.
Substitution: Baste instead of flipping to keep fish intact.