Moist and Delicious Seasonal Mackerel Simmer
Simmered Mackerel with Radish, Perfect for the Season – No Fishy Smell!
This recipe features mackerel, which is in season during autumn and winter, simmered with tender, sweet radish. It’s incredibly moist and flaky, with absolutely no fishy odor, making it a true culinary delight. This dish is perfect as a side for rice or even as a delicious appetizer. Its rich flavor profile is a testament to the quality of seasonal ingredients.
Main Ingredients- 2 Mackerels (cleaned)
- 2 pieces of Radish (about 1.5cm thick)
- 1 Onion
- 1/2 Scallion stalk
- 2 Korean Green Chilies
Seasoning Sauce- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Mirin (Rice wine)
- 1 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- A tiny pinch of Minced Ginger
- A tiny pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Mirin (Rice wine)
- 1 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- A tiny pinch of Minced Ginger
- A tiny pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the radish, which will form the delicious base of your mackerel stew. About 2 pieces, each about 1.5cm thick, should work well.
Step 2
Cut the prepared radish into large, quartered pieces. This shape will help it simmer evenly and absorb the flavors beautifully.
Step 3
Chop the onion into large pieces. This will add sweetness and depth to the stew as it cooks.
Step 4
Slice about half a stalk of scallion diagonally. These will add a fresh, aromatic finish.
Step 5
Finely chop the 2 Korean green chilies. These add a pleasant spiciness that complements the mackerel and cuts through any richness.
Step 6
Now, let’s make the flavor-packed sauce! In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp plum extract, 2 Tbsp mirin, 1 Tbsp sugar, 2 Tbsp gochujang, a tiny pinch of minced ginger, and a pinch of black pepper. Mix everything thoroughly until well combined.
Step 7
In a wide pot or Dutch oven, place the quartered radish pieces at the bottom. Pour in enough water to roughly cover the radish. Bring this to a boil over high heat.
Step 8
Once the radish starts boiling, let it cook for about 5-7 minutes until it becomes slightly translucent. Then, carefully place the cleaned mackerel pieces on top of the radish.
Step 9
Spoon the prepared seasoning sauce evenly over the mackerel and radish. Add the large pieces of onion on top.
Step 10
Now, bring the heat back to high and let it simmer vigorously for about 10 minutes. This initial high-heat cooking helps the flavors meld together.
Step 11
During this time, gently stir occasionally with a spatula to prevent the ingredients, especially the radish, from sticking to the bottom of the pot. Ensure everything is simmering evenly.
Step 12
If the liquid starts to reduce too much and the bottom of the pot becomes visible, add about 1 to 2 cups of water to keep the stew moist and prevent burning.
Step 13
After the initial 10 minutes on high heat, reduce the heat to medium and continue to simmer for another 5 minutes. This slower cooking allows the flavors to penetrate deeper into the ingredients.
Step 14
Finally, add the sliced green chilies and scallions. Reduce the heat to low and let it simmer gently until the sauce thickens to your desired consistency. Your delicious mackerel stew is almost ready!
Step 15
Turn off the heat once the sauce has reduced to a nice, glossy consistency. Serve this moist and flavorful mackerel stew hot with a side of steamed rice. Enjoy!
