Savory Braised Mackerel with Radish: A True Rice Thief Recipe
Make Delicious Braised Mackerel with Radish: The Ultimate Home-Cooked Meal
Hello, everyone! Today, I’m sharing a beloved Korean comfort food, Braised Mackerel with Radish. The savory and slightly sweet sauce, infused into the tender radish and flaky mackerel, is so delicious it’ll make you finish a whole bowl of rice! I’ll guide you through this simple yet incredibly flavorful dish.
Main Ingredients- 1 whole mackerel (cleaned and cut)
- 1/2 piece of Korean radish (about 300g)
- 1/2 stalk green onion
Seasoning Ingredients- 3 Tbsp soy sauce (or 2 Tbsp regular soy sauce + 1 Tbsp soup soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste, heaped)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp mirin (rice wine)
- Pinch of black pepper
- Pinch of ginger powder (or a tiny amount of grated ginger)
- 3 Tbsp soy sauce (or 2 Tbsp regular soy sauce + 1 Tbsp soup soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste, heaped)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp mirin (rice wine)
- Pinch of black pepper
- Pinch of ginger powder (or a tiny amount of grated ginger)
Cooking Instructions
Step 1
First, arrange the sliced radish at the bottom of your pot. This radish will absorb all the wonderful flavors. Place the mackerel pieces on top of the radish. Pour in 1.5 cups (300ml) of water or broth. Bring it to a boil over high heat, then reduce the heat to medium-low and let it simmer for about 10 minutes, or until the radish becomes slightly translucent and tender.
Step 2
While the radish simmers, prepare the braising sauce. In a small bowl, combine the soy sauce, gochugaru, gochujang, minced garlic, oligosaccharide, mirin, black pepper, and ginger powder (or grated ginger). Mix everything thoroughly until well combined. Having the sauce ready beforehand makes the cooking process much smoother!
Step 3
Once the radish is tender, evenly spoon the prepared sauce over the mackerel. Cover the pot and let it braise over medium-low heat for about 15 minutes. For even better flavor penetration, you can ladle some of the sauce over the fish occasionally during cooking. When the mackerel is fully cooked and the sauce has thickened slightly, add the diagonally sliced green onions and simmer for another 2-3 minutes to release their aroma. Serve hot with steamed rice and enjoy this delicious home-cooked meal!
