Flavorful Braised Mackerel with Radish (Godeungeo Mujeorim)
How to Make Delicious Braised Mackerel with Radish: A Perfect Fish Stew Recipe
This recipe features braised mackerel and radish, using up leftover radish and thawed frozen mackerel. Successfully removing the fishy odor is half the battle for a delicious mackerel stew. Simmering it until the sauce is nicely reduced will result in a truly satisfying dish. Adjust seasoning to your preference, as this recipe is prepared with a milder taste initially.
Main Ingredients for Braised Mackerel with Radish- 2 packs mackerel (approx. 2 fish)
- 255g radish (about 1/3 of a medium radish)
- 80g onion (about 1/2 medium onion)
- 1 cheongyang chili pepper
- 1 red chili pepper
- 26g green onion (about 1/3 stalk)
- 700ml rice water
- 1 coin-shaped anchovy broth cube (or anchovy-dash stock)
- 200ml water (if needed)
Seasoning for Delicious Braised Mackerel- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 0.8 Tbsp brown sugar
- 1.5 Tbsp cooking wine (mirin)
- Pinch of black pepper
Tip for Eliminating Mackerel Fishiness- 1L rice water
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 0.8 Tbsp brown sugar
- 1.5 Tbsp cooking wine (mirin)
- Pinch of black pepper
Tip for Eliminating Mackerel Fishiness- 1L rice water
Cooking Instructions
Step 1
Begin by eliminating any fishy odor from the mackerel. Thaw the 2 packs of mackerel at room temperature. In a large bowl, pour 1 liter of rice water and submerge the mackerel for 10-15 minutes. The starch in the rice water helps to absorb impurities and neutralize any unpleasant smell.
Step 2
After soaking, gently rinse the mackerel under cold running water and pat dry. Cut each mackerel into 3 pieces for easier cooking and serving. Making shallow cuts on the fish can help the marinade penetrate better.
Step 3
Prepare the vegetables. Slice the radish into approximately 5-7mm thick half-moons. Slicing them too thick will increase cooking time, while too thin might cause them to break apart. Slice the onion thinly. Cut the cheongyang and red chili peppers diagonally after removing the seeds. Finely chop the green onion for garnishing later.
Step 4
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1.5 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp minced garlic, 0.8 Tbsp brown sugar, 1.5 Tbsp cooking wine, and a pinch of black pepper. Mix everything thoroughly with a spoon until well combined.
Step 5
In a pot, layer the sliced radish at the bottom. Add 700ml of rice water and 1 coin-shaped anchovy broth cube. If you don’t have a broth cube, using water steeped with dried anchovies and kelp will add a richer flavor. Bring this mixture to a boil over high heat.
Step 6
Once the rice water mixture reaches a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer for about 7-8 minutes, or until the radish is tender. You can check for doneness by piercing the radish with a fork or chopstick; it should go in easily. Properly cooked radish is crucial for a pleasant texture and sweetness.
Step 7
Arrange the cut mackerel pieces on top of the softened radish. Spoon the prepared seasoning sauce evenly over the fish and radish. Bring the stew back to a simmer over high heat, gently distributing the sauce.
Step 8
As the stew begins to bubble, skim off any foam or scum that rises to the surface. This step is important for achieving a clean-tasting and visually appealing broth.
Step 9
After skimming the foam, cover the pot again and reduce the heat to medium-low. Let it simmer gently for about 20-25 minutes, allowing the flavors to meld and the sauce to reduce. The exact time may vary depending on your pot and stove, so it’s a good idea to lift the lid and check the consistency of the sauce midway. Be careful not to reduce it too much.
Step 10
A helpful note on adjusting consistency: In this instance, after simmering for about 20 minutes, the sauce had reduced significantly and the flavor was a bit strong. Therefore, 200ml of water was added. You can adjust this according to your preference. If it tastes too salty, add more water; if it’s not salty enough, add more soy sauce.
Step 11
After adding the extra water, add the sliced onion, chili peppers, and chopped green onion to the pot. Gently toss everything together to combine. Continue to simmer on low heat for another 5 minutes, allowing the flavors of the fresh vegetables to infuse into the stew.
Step 12
Finally, taste the stew and adjust the seasoning as needed. If it’s not salty enough, add a bit more soy sauce or salt. If you prefer it sweeter, add a touch more sugar or honey. Your delicious braised mackerel with radish is now ready to be enjoyed over a bowl of rice!
