Korean Braised Spanish Mackerel with Radish

Name: Korean Braised Spanish Mackerel with Radish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Spanish mackerel has white, tender flesh that flakes apart easily once cooked, so this braise never flips the fish.

Instead, the pot gets a gentle shake and the sauce is spooned over the top. A gapless bed of radish, thicker slices in the middle, keeps the fish off the pot. The red sauce of soy, gochujang and gochugaru seasons both the mild flesh and the radish, which turns translucent as it cooks.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.