Mackerel and Radish Stew: The Ultimate Comfort Food
Spicy and Savory Mackerel Braised with Radish (Godeungeo Mu Jorim)
Discover the secret to making delicious Mackerel and Radish Stew, where tender fish meets sweet, refreshing radish in a perfectly balanced sauce. This dish is incredibly satisfying and is sure to become a family favorite. We’ll guide you through each step with detailed instructions, making it easy for anyone to achieve a restaurant-quality result at home. Get ready to enjoy a truly comforting meal! ★★★Watch the cooking video★★★ ☞☞☞ https://youtu.be/T9YuXXN4KGY ☜☜☜
Main Ingredients- 1 whole mackerel, cleaned (approx. 300-400g)
- 500g Korean radish (approx. 1cm thick)
- 1/2 onion
- 1 stalk green onion
Braising Sauce- 500ml water (use 700ml if radish is cut thicker)
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (Korean plum syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp oligodang (corn syrup or other liquid sweetener)
- 1 tsp minced garlic
- A pinch of black pepper
- 500ml water (use 700ml if radish is cut thicker)
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (Korean plum syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp oligodang (corn syrup or other liquid sweetener)
- 1 tsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the Korean radish. Slice it into pieces about 0.5 to 1cm thick. If the pieces are too thick, they will take longer to cook. Cutting them into a half-moon shape makes them perfect for layering in the pot.
Step 2
Peel the onion and slice it into thick strips, about 1cm wide. This will give it a nice texture when cooked.
Step 3
Now, let’s make the flavorful braising sauce that is key to this dish. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp maesilcheong, 2 Tbsp mirin, 1 Tbsp oligodang, 1 tsp minced garlic, and a pinch of black pepper. Whisk everything together until well combined. Preparing the sauce in advance will make the cooking process smoother.
Step 4
In a wide and deep pot, start by layering the prepared radish at the bottom. This prevents the mackerel from sticking to the pot and burning, while also allowing the radish to absorb the delicious flavors of the sauce. Place the cleaned mackerel on top of the radish.
Step 5
Arrange the sliced onions over the mackerel. Then, pour in 500ml of water for the braising liquid. If your radish pieces are cut thicker than recommended, you might want to increase the water to 700ml to ensure the radish cooks through and absorbs the flavors adequately.
Step 6
Pour the prepared braising sauce evenly over the mackerel and radish. Begin by cooking this uncovered over medium-high heat for about 15 minutes. This initial high-heat cooking helps to eliminate any fishiness and allows the sauce to start penetrating the ingredients.
Step 7
After simmering for about 15 minutes, add the diagonally sliced green onion on top. The aromatic quality of the green onion will enhance the overall flavor profile of the stew.
Step 8
Now, reduce the heat to very low, cover the pot with a lid, and let it simmer gently for about 20 minutes. Cooking on low heat for an extended period ensures that the radish becomes tender and the flavors of the mackerel and sauce meld together beautifully, creating a deep and satisfying taste. Basting the ingredients with the simmering sauce occasionally will further enhance the flavor.
