Delicious Braised Mackerel (Kongchi Jorim) with Fresh Korean Mackerel
Experience a New World of Flavor: A Recipe for Savory Korean Mackerel Stew
I found incredibly fresh, live mackerel at the fish market, and surprisingly, it was domestically sourced from Gangneung, not the usual deep-sea variety! I bought half a box on impulse and decided to braise it immediately. The taste was so outstanding that I ended up making it for two consecutive days! I’ve never had mackerel this delicious in my life. Typically, I found mackerel a bit dry and flaky, preferring canned versions. However, this Korean mackerel offered a truly novel and delightful flavor experience that opened up a new culinary world for me.
Main Ingredients- 5 fresh Korean mackerels
- 200g Korean radish (mu)
Seasoning Ingredients- 5 Tbsp soy sauce
- 5 tsp red pepper flakes (gochugaru)
- 5 tsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp olive oil
- 1/2 bowl water (approx. 100ml)
- 1 tsp minced garlic
- A little chopped green onion
- 5 Tbsp soy sauce
- 5 tsp red pepper flakes (gochugaru)
- 5 tsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp olive oil
- 1/2 bowl water (approx. 100ml)
- 1 tsp minced garlic
- A little chopped green onion
Cooking Instructions
Step 1
Clean the mackerels thoroughly under running water, removing any guts. Trim fins and tails if necessary. Slice the Korean radish into thick rounds, about 1cm thick, and arrange them on the bottom of a pot. This layer of radish prevents the fish from sticking and burning, and it absorbs the delicious flavors of the mackerel as it cooks.
Step 2
In a bowl, combine the soy sauce, red pepper flakes, sugar, cooking wine, olive oil, and minced garlic. Mix well to create a flavorful seasoning paste. The sugar helps to balance the fishy taste and enhances the overall umami.
Step 3
Arrange the prepared mackerels neatly on top of the radish layer in the pot. Try not to overlap the fish pieces, as this ensures the seasoning is evenly distributed and the fish cooks uniformly.
Step 4
Pour the prepared seasoning mixture evenly over the mackerels. Add the 1/2 bowl of water around the edges of the pot. As the liquid simmers and reduces, the seasoning will deeply penetrate the fish.
Step 5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the sauce has reduced and thickened. You can gently shake the pot occasionally or spoon some of the braising liquid over the fish to ensure even flavoring. When the mackerel is nearly cooked and the sauce has reduced, sprinkle generously with chopped green onions for a fresh aroma.
Step 6
Transfer the well-braised mackerel and the tender radish to a serving plate. This delicious Braised Mackerel is now ready to be enjoyed! It makes a fantastic meal when served with a side of hot steamed rice.
