Spicy and Delicious Braised Mackerel Recipe
Korean Home Cooking Recommendation: Delicious Braised Mackerel Without Fishy Smell
Create a hearty and delicious meal with affordable, fresh mackerel! This savory and spicy sauce is a true rice thief. Braising it slowly with radish allows the flavors to deepen wonderfully.
Main Ingredients
- 1 block Mackerel (cleaned)
- 1/3 Korean radish (approx. 200g)
- 1/2 Onion
- 2 Korean chili peppers (or regular chili peppers)
- 1 stalk Green onion
Braising Sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Perilla oil or Sesame oil
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Cheongju or Mirin (optional)
- 2 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Perilla oil or Sesame oil
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Cheongju or Mirin (optional)
Cooking Instructions
Step 1
Peel and thoroughly wash the radish. Slice it into bite-sized pieces, about 2cm thick (half-moon or square shapes). Place the sliced radish at the bottom of a pot. This helps prevent the sauce from burning and allows the radish to absorb the delicious flavors.
Step 2
Rinse the mackerel and pat it dry with paper towels to remove any fishy odor. Place the cleaned mackerel on top of the radish and onion in the pot. Sprinkle the prepared braising sauce evenly over the mackerel. Arrange the thinly sliced chili peppers (or diagonally cut chili peppers) and diagonally sliced green onion on top.
Step 3
Pour about half a cup (approx. 100ml) of water into the pot, carefully pouring it along the sides. Start boiling over high heat. Once the sauce begins to boil, reduce the heat to medium, cover the pot, and let it braise for about 15-20 minutes. It’s important to cook until the radish is very tender and the mackerel has absorbed the flavors well. Spooning some of the sauce over the fish occasionally will enhance the taste.