Spicy and Sweet Braised Mackerel with Radish
Make Deliciously Spicy Braised Mackerel with Radish Easily!
I went grocery shopping at a Korean mart and found two mackerel, nicely prepped and at a great price, so I bought a pack. Braising them with spicy seasoning and radish makes for an incredibly delicious meal that pairs perfectly with rice. The radish, deeply infused with the savory sauce, is also a must-have side. Mackerel is delicious when grilled, but braising it allows the vegetables and broth to absorb the fish’s flavor, making the dish much richer. Here’s a recipe for mackerel and radish braise, which is even more delicious in the winter.
Ingredients- 2 mackerel, cleaned and cut
- 600ml anchovy broth (or anchovy-seafood broth, or water)
- 1/2 radish (about 300g)
- 3 stalks green onions
- 1 onion
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp soy sauce
- 1/4 cup cheongju (rice wine or mirin)
- 1 Tbsp mirin (or corn syrup)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp sugar
- 1-2 pinches salt (to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s make the braising sauce, which is the key to a delicious dish. In a small bowl, combine gochugaru, sugar, soy sauce, cheongju, mirin, minced garlic, minced ginger, and black pepper. Mix them thoroughly until the sugar dissolves.
Step 2
Next, prepare the vegetables. Peel the radish and slice it about 0.5 cm thick, either in half-moons or in rustic, chunky pieces. Slice the onion into thick strips and the green onions into 4-5 cm lengths on an angle. (I personally prefer larger, rustic cuts of radish for a better bite.)
Step 3
Now, let’s start the braising process. Place the chunky radish slices at the bottom of a pot. Pour about two-thirds of the prepared sauce over the radish. Add 600ml of anchovy broth (or water) to enhance the umami flavor. (Using anchovy broth adds a much deeper flavor to the braise.)
Step 4
Cover the pot and bring to a boil over high heat for about 5 minutes. This step helps the radish become half-cooked and absorb the seasoning, making it tastier after braising. You’ll start to see a nice color develop on the radish.
Step 5
Once the radish looks translucent and is half-cooked, add the cleaned mackerel and the thickly sliced onion to the pot. Spoon the remaining sauce over the mackerel. Bring to a boil and continue to cook, basting the fish with the broth as it simmers.
Step 6
Finally, arrange the cut green onions attractively on top and cover the pot. Reduce the heat to medium-low and simmer gently for 25-30 minutes. (If you prefer it spicier, you can add sliced Cheongyang chili peppers or red chili peppers at this stage. Korean green onions are best, but if unavailable, spring onions can be used as a substitute.) After simmering for about 30 minutes, lower the heat to low and let it reduce for another 10 minutes until the sauce is thick and glossy. Taste and adjust seasoning with salt if needed. Enjoy a hearty meal with this delicious braised mackerel and radish!
