Baek Jong-won Style! Easy & Delicious Braised Mackerel Recipe
Mackerel Stew Made with Chef Baek Jong-won’s Secret Recipe
Introducing a delicious braised mackerel dish made with fresh mackerel. This recipe is not only easy to follow but also packed with rich flavors and a wonderfully tender texture, making it a perfect side dish for rice.
Main Ingredients- 4 medium potatoes
- 1 medium onion
- 1/4 Korean radish (cut into chunks)
- 2 fresh mackerel (cleaned)
- 1 green chili, 1 red chili (sliced diagonally)
Flavorful Sauce- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp doenjang (soybean paste – for umami and to remove fishiness)
- 2 Tbsp sesame oil (for extra aroma!)
- 4 Tbsp gochugaru (Korean chili flakes – adjust to spice preference)
- 4 Tbsp soy sauce (regular or seasoned soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp doenjang (soybean paste – for umami and to remove fishiness)
- 2 Tbsp sesame oil (for extra aroma!)
- 4 Tbsp gochugaru (Korean chili flakes – adjust to spice preference)
- 4 Tbsp soy sauce (regular or seasoned soy sauce)
Cooking Instructions
Step 1
Start by lining the bottom of your pot with chunks of Korean radish. Radish helps to remove any fishy smell from the mackerel and adds a wonderful depth of flavor. Add generously cut potatoes on top of the radish, especially if you have children who enjoy them; the potatoes will soften and add a subtle sweetness as they cook.
Step 2
Arrange the cleaned mackerel pieces on top of the radish and potatoes. Then, layer the sliced onion and diagonally cut green and red chilies over the fish. This not only enhances the visual appeal but also contributes to a richer taste.
Step 3
Now, let’s prepare the braising liquid. Pour in enough water to just submerge about half of the mackerel. (Be mindful that the radish will release moisture as it cooks, so don’t add too much water initially.) Gently shake the pot to settle the ingredients. First, add 1 tablespoon of sugar; this helps the sauce to permeate the ingredients evenly. Next, add all the prepared sauce ingredients: doenjang, minced garlic, gochugaru, soy sauce, and sesame oil, distributing them evenly over the ingredients.
Step 4
Bring the pot to a boil over high heat. Once the liquid is bubbling vigorously, add sliced green onions (if using) and cover the pot with a lid. Reduce the heat to medium and let it simmer for about 20 minutes, allowing the flavors to meld. You can open the lid occasionally to spoon some of the broth over the mackerel to ensure even seasoning.
Step 5
After 20 minutes, remove the lid to reveal your beautifully braised mackerel! The fish will be incredibly tender, and the rich broth from the radish and potatoes, combined with the savory sauce, creates an exceptionally delicious and satisfying dish. This is guaranteed to be a hit that will have you reaching for seconds of rice!
