Chef Jeong Ho-young’s Miso Braised Mackerel: Deep Flavor with No Fishy Smell!
Perfect Guide to Making Miso Braised Mackerel and How to Prepare Mackerel
Introducing a special recipe for Miso Braised Mackerel, enhanced with the secret techniques of Chef Jeong Ho-young from ‘Altoran’. Learn how to select fresh mackerel, perfectly eliminate any fishy odor through preparation, and create a delicious miso sauce for a flavorful dish that’s perfect with rice. Make this simple and delightful Miso Braised Mackerel today!
Main Ingredients
- 1 fresh mackerel
- 1/4 Korean radish (sliced thinly)
- 4-5 Korean green peppers (Cheongyang peppers can be substituted for more heat)
- 1-2 stalks of green onion (white parts)
Braising Sauce
- 3/4 cup Cheongju (rice wine; can substitute with rice water or plain water)
- 3/4 cup Mirin (sweet rice wine)
- 2 cups water
- 2 Tbsp sugar
- 2 Tbsp Miso paste (adjust quantity if using salted mackerel)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Cheongyang pepper (optional, for added spiciness)
- 3/4 cup Cheongju (rice wine; can substitute with rice water or plain water)
- 3/4 cup Mirin (sweet rice wine)
- 2 cups water
- 2 Tbsp sugar
- 2 Tbsp Miso paste (adjust quantity if using salted mackerel)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Cheongyang pepper (optional, for added spiciness)
Cooking Instructions
Step 1
Pro tip for selecting fresh mackerel! Fresh mackerel has clear, defined stripes on its back and bright, clear eyes. It should feel firm to the touch, with no sunken belly, and should not have any unpleasant odor.
Step 2
Cut the mackerel into 4 large pieces and trim the fins. The key to removing the fishy smell! It’s crucial to remove the transparent white membrane on the skin. This membrane is the main cause of fishy taste during cooking.
Step 3
Carefully pour hot water over the prepared mackerel. Once the white membrane rises to the surface, rinse it thoroughly under cold water, gently rubbing with your hands to remove the membrane completely. (You might have to sacrifice the smell on your hands for this!)
Step 4
After removing the white membrane, you’ll notice the mackerel has less sheen. Since this isn’t a long braise like traditional Korean stews, make 2-3 shallow cuts on the flesh to help the sauce penetrate better. You’re more than halfway done with your Miso Braised Mackerel!
Step 5
On a separate cutting board, thinly slice the Korean radish to about 0.5 cm thickness. Cut the white parts of the green onions into 2-3 cm lengths. Prepare the Korean green peppers by removing their stems. (If you prefer spicy, slice the Cheongyang pepper as well.)
Step 6
Unlike traditional Korean braises, this Miso Braised Mackerel recipe generously uses Cheongju and Mirin to eliminate any fishy odor. We’ve already removed the white membrane as the first step, and now, Cheongju and Mirin will further cleanse the mackerel of its distinct smell.
Step 7
Arrange the thinly sliced radish at the bottom of a wide pan, then place the prepared mackerel pieces on top. The radish will soften during cooking and absorb the delicious sauce.
Step 8
First, pour in 3/4 cup of Cheongju. For Mirin, which adds sweetness and depth, add another 3/4 cup. Be mindful not to add too much Mirin as its sweetness can affect the overall balance of flavors.
Step 9
Among the sauce ingredients, add the sugar first and bring to a boil. Adding sugar first helps the sauce permeate the ingredients more effectively as it dissolves and blends with other seasonings.
Step 10
Bring to a boil over medium heat for about 3-4 minutes. As it boils, skim off any foam that forms. This step helps to create a clear and refined broth.
Step 11
Since the mackerel is already salted to some extent, use only about 2 tablespoons of Miso paste. The 1/2 tablespoon of Gochujang adds umami and a subtle sweet-spicy kick. (Note: Chef Jeong Ho-young’s original recipe calls for 3 Tbsp Miso and 3 Tbsp sugar).
Step 12
Pour the mixed Miso and Gochujang sauce through a fine-mesh sieve. This ensures the Miso dissolves smoothly into the liquid, resulting in a more refined braised dish.
Step 13
Pour the strained sauce evenly over the mackerel and radish in the pan. Add the prepared Korean green peppers and green onions (and Cheongyang pepper, if using). Continue to simmer over medium heat for about 5 more minutes until the sauce thickens slightly and becomes rich. Serve the delicious Miso Braised Mackerel attractively on a plate.
Step 14
The Miso Braised Mackerel is finally complete! With three stages of odor removal—removing the white membrane, using Cheongju and Mirin, and the Miso sauce—the fishy taste is perfectly eliminated. The resulting broth is incredibly clean and has a deep, savory flavor.
Step 15
The true delight of this Miso Braised Mackerel is when enjoyed with rice! The savory Miso-infused mackerel, with its salty and rich notes, pairs perfectly with warm rice for an absolutely heavenly combination. You’ll find yourself finishing a whole bowl in no time!
Step 16
The radish slices are cut thinly and have absorbed the sauce beautifully, becoming tender and flavorful. (The original recipe doesn’t include radish or Gochujang, but this Korean-style adaptation offers a richer taste experience.)
Step 17
Try enjoying a ‘Mackerel-Miso-Radish Trio’ by taking a piece of mackerel, some tender radish, and a chewy green pepper together! Because the fishy smell was removed three times, you can even mix the delicious broth with your rice for a savory and satisfying dish, much like a Miso bibimbap, without any unpleasant taste.
Step 18
I carefully flake off a generous piece of the delicious, fresh mackerel. Thanks to the high quality of the fish, we were able to have a very satisfying dinner. This dish alone was so satisfying that we didn’t even reach for other side dishes like kimchi or pickles. It was a perfect one-bowl meal.
Step 19
Served on the dinner table, this Miso Braised Mackerel is truly a ‘rice thief’! While spicy mackerel dishes are appealing, the familiar and comforting taste of Miso meeting mackerel creates a wonderfully appetizing flavor. Why not try something special like Miso Braised Mackerel for a delicious meal? Enjoy your cooking!
