Braised Mackerel with Onions (An-dong Style)
Savory and Delicious Braised An-dong Mackerel with Onions Recipe
Introducing the ‘An-dong Braised Mackerel with Onions,’ a dish often made by my mother. This recipe offers a deep, savory flavor without being too overpowering, making it a perfect and satisfying meal for the whole family.
Main Ingredients- 1 An-dong salted mackerel
- 1/2 Onion
- 1/4 Zucchini
- A handful of mugwort (optional)
Braising Sauce- 1/2 cup kelp stock (or water)
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 1/2 cup kelp stock (or water)
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare your An-dong salted mackerel. After purchasing, bring it home and lightly rinse it under running water. An-dong mackerel is typically quite salty, so if you prefer a less salty, more delicate flavor, this rinsing step is recommended. Next, thinly slice the onion and zucchini. Lay these sliced vegetables evenly on the bottom of a pot or Dutch oven. They will cook alongside the mackerel, adding a subtle sweetness to the dish.
Step 2
Place the prepared mackerel on top of the bed of onions and zucchini. Now, let’s make the delicious braising sauce. In a bowl, combine 1/2 cup of kelp stock (water can be used if kelp stock is unavailable), 2 tablespoons of soy sauce, 1 tablespoon of gochugaru, and 1/2 tablespoon of minced garlic. Whisk everything together until well combined. Think of the ratio as roughly 3 parts kelp stock to 1 part soy sauce, and 2 parts gochugaru to 1 part garlic for a balanced flavor. Pour this sauce evenly over the mackerel.
Step 3
If you have fresh mugwort on hand, wash it thoroughly and arrange it on top of the mackerel. The fragrant aroma of mugwort will help to eliminate any fishiness and add a sophisticated touch to your dish. While mugwort is optional, it truly elevates the flavor and makes this braised dish quite special.
Step 4
Cover the pot and bring it to a simmer over medium heat. Once it starts boiling, reduce the heat to low. Let it gently simmer until the braising liquid is reduced by about half. To ensure the flavors meld beautifully, periodically spoon some of the sauce over the mackerel as it cooks. When the sauce has thickened to your liking, your savory and flavorful An-dong Braised Mackerel with Onions is ready! Serve hot with a side of steamed rice for a complete and comforting meal.
