Braised mackerel and radish
Place mackerel on top of thickly sliced radish and simmer with spicy soy sauce.
- Prep
- 15 min
- Cook
- 35 min
Scale the recipe
Ingredients
- trimmed mackerel Weight of piece including bones after removal of intestines
- 500 g
- Korean radish
- 350 g
- water
- 3 C
- onion
- 100 g
- Large green onion (daepa)
- 30 g
Seasonings
- Brewed soy sauce
- 3 T
- Korean chili flakes (gochugaru)
- 2 T
- Korean fermented soybean paste (doenjang)
- 1/2 T
- chopped garlic
- 1 T
- sugar
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the mackerel
On a separate cutting board, remove any remaining dark membrane and clotted blood from the belly of the mackerel pieces 500 g. Pat dry with a paper towel and refrigerate until needed.
-
Cut the radish
Cut the radish 350 g into 1.5 cm thick half-moons.
-
Cook the radish first
Boil them in 3 C of water for 12 minutes.
-
Mix seasoning for stewing
Mix soy sauce 3 T, gochugaru 2 T, soybean paste 1/2 T, garlic 1 T, and sugar 1/2 T.
-
Braise the mackerel
Put the mackerel and sliced onion 100 g over the radish and stir the sauce into the liquid. Simmer over medium heat, basting with a spoon. Avoid moving the pieces so they hold together. Cook the center of the thickest piece at 85°C or higher for 1 minute.
-
Reduce the sauce
Once the radish is tender, add the sliced green onion 30 g. Simmer uncovered until only a shallow layer of sauce remains.
