Korean Braised Mackerel and Radish

Method5 steps · about 35 min

1. 1

   Step 1: Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.

   Uses 1 whole mackerel fish (well-cleaned and cut into 3-4 pieces) · 3 cups rice water (see note below)

2. 2

   Step 2: Meanwhile make the seasoning paste. Combine chili flakes, soy sauce (3 tbsp), tuna sauce, garlic (2 cloves), ginger, sugar (1/2 tsp), and pepper (1/2 tsp) in a small mixing bowl.

   Uses 2 tbsp Korean chili flakes (gochugaru) · 3 tbsp soy sauce · 1 tbsp Korean tuna sauce · 2 cloves garlic (finely minced) · 2 tsp ginger paste · 1/2 tsp sugar · 1/2 tsp pepper

3. 3

   Step 3: In a shallow braising pot, scatter the onion (1/2) on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.

   Uses 1 whole mackerel fish (well-cleaned and cut into 3-4 pieces) · 10 oz Korean radish (thinly sliced) · 1/2 large onion (sliced) · prepared chilli seasoning, half on vegetables and remainder on fish

4. 4

   Step 4: Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.

   Uses 1/2 cup water

5. 5

   Step 5: Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion (1) and optional sliced fresh chilli. Serve warm with rice.

   braise mackerel · 20 minUses 1 fresh chili (sliced, optional) · 1 green onion (chopped)