Korean Braised Mackerel with Dried Radish Greens

Cut 600 g mackerel into serving pieces, sprinkle evenly with 1 tbsp cooking wine, and let stand for 10 minutes.

Lightly blot surface moisture so the fishy aroma does not spread into the braising liquid.

Spread 250 g Korean radish across the bottom of the pot, then add 250 g blanched dried radish greens and 120 g onion.

Loosen the greens as you layer them so the seasoning can move through evenly.

Mix 2 tbsp Korean chili flakes, 3 tbsp soy sauce, 1 tbsp minced garlic, the remaining 1 tbsp cooking wine, and 350 ml water.

Stir until no dry clumps of chili flakes remain.

Place the mackerel over the vegetables without heavy overlap, then pour the sauce around the edges.

Bring to a lively boil over high heat, and lower the heat once the edges bubble actively.

Reduce to medium-low heat, cover, and braise for at least 20 minutes.

Spoon the liquid over the fish two or three times during cooking so the top absorbs seasoning too.

Add 1 stalk green onion and simmer 5 minutes more until the liquid looks slightly thicker.

Turn off the heat when the radish is tender and the mackerel flakes easily at the thickest part.