Korean Braised Spanish Mackerel with Radish
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.
Adjust Servings
Instructions
- 1
Slice radish to 1 cm thick and layer it at the bottom of a pot.
- 2
Mix water, soy sauce, gochujang, gochugaru, and garlic.
- 3
Place fish and onion on top of radish and pour in the sauce.
- 4
Simmer for 15 minutes over medium heat, basting occasionally.
- 5
Turn off heat when radish softens and sauce is reduced.
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