Braised Mackerel with Potatoes
Delicious Braised Mackerel with Potatoes using Baek Jong-won’s Signature Sauce
Hello, food lovers! Today, we’re making a hearty and delicious ‘Braised Mackerel with Potatoes,’ a dish loved by everyone, using fresh, seasonal mackerel and fluffy potatoes. Instead of radish, we’re adding potatoes for a wonderfully tender texture. This recipe features Baek Jong-won’s special sauce, ensuring a deep and rich flavor profile. This dish is sure to make you devour a bowl of rice in no time! Let’s get started!
Main Ingredients- 1 whole Mackerel (cleaned)
- 2 medium Potatoes
- 1 medium Onion
- 1 stalk Green Onion
- 3 Korean Green Chili Peppers
Cooking Instructions
Step 1
First, cut the mackerel into manageable pieces, about 2-3 chunks per fish.
Step 2
To effectively remove any fishy odor, soak the cut mackerel in rice water for about 30 minutes. This step is crucial for a clean and pleasant taste.
Step 3
Peel the onion and slice it into thick strips, about 1cm wide. Slicing them thickly prevents them from becoming too mushy during cooking and helps release their sweetness.
Step 4
Wash the green onion and slice it diagonally into pieces about 3-4cm long. They are added towards the end, so don’t chop them too finely.
Step 5
Peel the potatoes, wash them thoroughly, and slice them into rounds about 1cm thick. Ensure the slices are of uniform thickness to prevent some from cooking faster than others or falling apart.
Step 6
Remove the stems from the Korean green chili peppers and slice them diagonally, similar to the green onion. If you prefer it spicier, you can add more chilies or remove the seeds.
Step 7
Prepare a pot or a wok. Lay the sliced potatoes evenly on the bottom. This layer acts as a cushion to prevent the fish from sticking and will thicken the sauce as they cook.
Step 8
Spread the sliced onions over the potatoes, then arrange the mackerel pieces on top, ensuring the flesh side faces down. This helps the fish absorb the marinade better and keeps it from breaking apart.
Step 9
Now, let’s make the flavorful sauce. In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp sugar, 4 Tbsp soy sauce, 1 tsp minced ginger, and 1 Tbsp sesame oil. Mix well. You can adjust the amount of soy sauce to your preference.
Step 10
Pour the prepared sauce evenly over the mackerel and potatoes. Gently add the 500ml of rice water around the edges of the pot. Using rice water will make the broth smoother and richer.
Step 11
Tilt the pot slightly to ensure the liquid reaches the bottom layer of potatoes, or gently shake the pot to help the sauce seep between the ingredients. This ensures even cooking and flavor penetration.
Step 12
Turn the heat to high and bring the mixture to a boil. This initial high heat helps everything cook evenly.
Step 13
Once the stew starts bubbling vigorously, reduce the heat to medium. Cover or leave the lid ajar, and let it simmer until the sauce thickens and the mackerel and potatoes are well-infused with the flavors. This should take about 15-20 minutes.
Step 14
During simmering, gently stir the bottom of the pot with a spatula occasionally to prevent the potatoes or mackerel from sticking. Once the sauce has reduced and everything is cooked through, your delicious Braised Mackerel with Potatoes is ready! Enjoy it with a hot bowl of rice!
