Spicy Braised Mackerel with Radish
How to Make Delicious Mackerel and Radish Stew
I made a delicious braised dish with mackerel, which was on sale at a large supermarket, and Korean radish. This recipe brings out a deep, savory flavor that pairs perfectly with rice.
Main Ingredients- 1 mackerel, cleaned and cut into pieces
- 1/5 Korean radish (about 200g)
- 1/2 onion
- 1/2 stalk green onion
- 2 Cheongyang peppers (spicy Korean peppers)
Cooking Instructions
Step 1
In a pot, combine 3 cups of water, dried anchovies, and 2 pieces of kelp. Bring to a boil. Once boiling, remove the kelp immediately. Continue to simmer the anchovies for about 5 minutes to create a flavorful broth, then strain and discard the solids.
Step 2
Cut the radish (that was in the broth, if you used it, otherwise use fresh) into 0.7cm thick slices and arrange them at the bottom of the pot. This prevents the fish from sticking and helps the radish absorb the flavors. Place the cleaned mackerel pieces on top of the radish.
Step 3
Pour the prepared anchovy-kelp broth over the mackerel and radish. In a separate small bowl, mix together 2 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp rice wine, and 1 Tbsp minced garlic to create the seasoning paste. Spoon this paste evenly over the mackerel.
Step 4
Slice the onion into strips. Cut the green onion into diagonal pieces. Slice the Cheongyang peppers diagonally for a spicy kick. Arrange these vegetables over the fish. Cover the pot and simmer over medium-low heat for about 15-20 minutes, or until the fish and radish are tender and the sauce has thickened. Basting the fish with the sauce occasionally will enhance the flavor.
Step 5
Once the mackerel and radish are fully cooked and the sauce has reduced to your liking, stir in 2 Tbsp of honey to add a touch of sweetness and a glossy finish. Turn off the heat and sprinkle with sesame seeds. For an extra touch of richness, you can drizzle a little sesame oil over the top before serving.
