Spicy & Sweet Braised Mackerel with Radish: A Perfect Rice Companion!
Recipe for Braised Salted Mackerel with Radish
Introducing ‘Jaban Godeungeo Mujorim’ (Braised Salted Mackerel with Radish), a dish so irresistible it will have you finishing a bowl of rice in no time! The savory salted mackerel and sweet, tender radish create a harmonious blend, while the spicy sauce cuts through any richness, making it a beloved side dish for all ages. Experience a different texture from fried or grilled mackerel – moist and wonderfully soft!
Main Ingredients
- Salted mackerel 4 pieces (cured mackerel)
- Korean radish (Muu) 1 piece (approx. 200-300g)
- Cheongyang chili peppers 2 pcs
- Green onion 1 stalk
- Onion 1/2 pc
- Water 2 cups (approx. 400ml)
Seasoning Sauce
- Gochugaru (Korean chili powder) 4 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Sugar 1 Tbsp
- Ginger syrup (or minced ginger 1/2 tsp) 1 Tbsp
- Sesame oil 1 Tbsp
- Black pepper to taste
- Water 1/2 cup (approx. 100ml)
- Gochugaru (Korean chili powder) 4 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Sugar 1 Tbsp
- Ginger syrup (or minced ginger 1/2 tsp) 1 Tbsp
- Sesame oil 1 Tbsp
- Black pepper to taste
- Water 1/2 cup (approx. 100ml)
Cooking Instructions
Step 1
First, lightly rinse the salted mackerel under running water to remove excess salt. Cut the radish into large, thick pieces, about 1.5cm thick. Thinly slice the onion, and diagonally slice the green onion and Cheongyang chili peppers. Feel free to add more chili peppers if you prefer it spicier.
Step 2
Place the large radish pieces at the bottom of a pot and pour in 2 cups (400ml) of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes, or until the radish becomes slightly translucent and half-cooked. While the radish is simmering, let’s prepare the delicious seasoning sauce.
Step 3
In a bowl, combine 4 Tbsp gochugaru, 1 Tbsp oyster sauce, 1 Tbsp mirin, 1 Tbsp sugar, 1 Tbsp ginger syrup, 1 Tbsp sesame oil, and a pinch of black pepper. If you don’t have ginger syrup, you can use about 1/2 teaspoon of minced fresh ginger.
Step 4
Add the remaining 1/2 cup (100ml) of water to the bowl and stir well to combine the ingredients into a smooth sauce. This creates a spicy and flavorful seasoning sauce.
Step 5
Once the radish in the pot is about halfway cooked (it should yield slightly when pierced with a chopstick), arrange the prepared salted mackerel pieces on top of the radish.
Step 6
Pour the prepared seasoning sauce evenly over the mackerel and radish. Add the sliced onions at this stage as well.
Step 7
Cover the pot and simmer over medium-low heat for about 15-20 minutes. Let it braise until the flavors meld, the radish is tender, and the mackerel is well-cooked, with the sauce slightly thickened. In the last 5 minutes of cooking, add the sliced green onions and Cheongyang chili peppers, and simmer for a final moment. Your delicious braised salted mackerel with radish is ready! The savory, sweet, and spicy flavors are incredibly complementary to rice. Serve it hot, spooned over a bowl of fluffy rice, and enjoy!
