Braised Mackerel with Radish: A Savory and Spicy Delight
How to Make Delicious Braised Mackerel with Radish
Here’s how to make a flavorful braised dish featuring mackerel, radish, and aged kimchi. It’s a perfect side dish that pairs wonderfully with rice.
Main Ingredients- 1 mackerel
- 207g radish
- 288g aged kimchi
- 500ml water
Seasoning- 1 Tbsp minced garlic
- 0.5 Tbsp soybean paste (doenjang)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 0.5 Tbsp soybean paste (doenjang)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. If you don’t have aged kimchi, you can skip it, but it adds a deeper flavor. Cut the kimchi into bite-sized pieces if desired.
Step 2
It’s crucial to remove any fishy odor from the mackerel. Soaking it in rice water or milk for about 5 minutes is an effective way to do this. I used milk. After soaking, rinse the mackerel thoroughly under running water and clean it carefully to remove any internal organs or blood.
Step 3
Now, let’s make the essential seasoning paste for this delicious braised dish. Combine gochugaru, soy sauce, sugar, minced garlic, and a small amount of doenjang for added umami and to eliminate any gamey odors. Mix everything well. You can adjust the seasoning quantities to your preference.
Step 4
Slice the radish into half-moon shapes, not too thick. Place the sliced radish at the bottom of the pot. This layering allows the radish to absorb the flavors of the sauce beautifully as it cooks.
Step 5
Arrange the prepared aged kimchi on top of the radish. You can cut the kimchi into smaller pieces, or for a more rustic experience, place it in larger pieces and tear it as you eat. This method allows the kimchi to meld well with the fish and radish.
Step 6
Pour 500ml of water into the pot and add all the prepared seasoning. Start by cooking over high heat to bring the ingredients to a boil quickly.
Step 7
Once the braise is boiling vigorously, reduce the heat to medium-low. Let it simmer until most of the liquid has evaporated and the sauce has thickened, leaving just enough to keep everything moist. This will ensure the mackerel and radish are tender and infused with flavor.
