Spicy Braised Mackerel: A Delicious Korean Comfort Food Recipe
Spicy Braised Mackerel: Master the Perfect Sauce Ratio for Your Taste
A warming and satisfying spicy braised mackerel dish, perfect for chilly days. This recipe balances heat with savory depth, making it an irresistible meal.
Main Ingredients- 1 Mackerel, cleaned and cut into sections
- 1/4 Daikon radish, cut into thick slices (about 1.5cm)
- 1/2 Onion, thinly sliced
- 1/2 Green onion, diagonally sliced
- 1 Green chili pepper, thinly sliced (optional, for extra spice)
- 1 Red chili pepper, thinly sliced (for color and mild heat)
- 2 cups Dashima (kelp) and anchovy broth (or water)
Spicy Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Soy sauce (Guk-ganjang or Jin-ganjang)
- 1/2 Tbsp Soup soy sauce (optional, for enhanced umami)
- 1 Tbsp Minced garlic
- 1/2 tsp Grated ginger (or a pinch of ginger powder)
- 1 Tbsp Rice wine (or Mirin/Cheongju)
- 1 Tbsp Plum extract (or plum syrup)
- Pinch of Black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Soy sauce (Guk-ganjang or Jin-ganjang)
- 1/2 Tbsp Soup soy sauce (optional, for enhanced umami)
- 1 Tbsp Minced garlic
- 1/2 tsp Grated ginger (or a pinch of ginger powder)
- 1 Tbsp Rice wine (or Mirin/Cheongju)
- 1 Tbsp Plum extract (or plum syrup)
- Pinch of Black pepper
Cooking Instructions
Step 1
In a pot, combine 3 cups of water, 2-3 pieces of Dashima (kelp), and 5-6 dried anchovies. Let it steep for 15-20 minutes to create a flavorful broth. This broth adds a deeper umami to the dish. Remember to remove the kelp just before it boils to prevent a bitter taste.
Step 2
Add the thickly sliced daikon radish (about 1.5cm thick) to the prepared broth and bring to a simmer over medium heat. Cook until the radish becomes slightly translucent and tender. This step is crucial for allowing the radish to absorb the delicious flavors of the sauce.
Step 3
In a bowl, mix together 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp Soy sauce, (optional: 1/2 Tbsp Soup soy sauce), 1 Tbsp minced garlic, 1/2 tsp grated ginger, 1 Tbsp rice wine, 1 Tbsp plum extract, and a pinch of black pepper. Stir well to create the braising sauce. Add the thinly sliced onion to the sauce; its sweetness will enhance the overall flavor.
Step 4
Once the daikon radish is nearly tender and translucent, carefully arrange the cleaned mackerel pieces in the pot. Spoon the prepared braising sauce evenly over the mackerel. Ensure the fish is well-coated for maximum flavor.
Step 5
Maintain medium heat, cover the pot, and let the mackerel braise for about 10-15 minutes, or until fully cooked. If the sauce reduces too much during cooking, you can add a little more broth or water. When the mackerel is almost done, add the sliced green and red chili peppers for a touch of heat and vibrant color.
Step 6
Finally, add the diagonally sliced green onions and simmer for another 1-2 minutes, just until they are slightly tender but still vibrant. Avoid overcooking the green onions. Taste the sauce and adjust seasoning with a pinch of salt if needed. Serve hot with steamed rice for a truly comforting meal!
