Braised mackerel with radish (고등어무조림)

By Maangchi · 40 min

Ingredients

Instructions

1. Thaw the mackerel if frozen. Cut off fins and heads, slit each fish from top to vent, clean out the guts, then cut into 2-inch pieces, rinse in cold water and drain.
2. Peel the radish and cut it into pieces 2 inches wide, 2½ inches long and 1 inch thick. Spread them evenly in a large heavy pot. Lay sliced onion on top.
3. Cut the green onions into 1-inch pieces and chop the green and red chili peppers. Set aside.
4. Place the mackerel on the radish. Mix ½ cup soy sauce, ¼ cup hot pepper flakes, 2 tablespoons sugar, ⅓ cup minced garlic and 1 tablespoon minced ginger. Pour over the fish, then add 1 cup water along the edges of the pot.
5. Cover and bring to a boil over high heat for 20 minutes.
6. Open the lid, tilt the pot and push the fish and radish aside to make a space. Spoon broth from that space over the fish and radish, repeating several times.
7. Add the green onions and chili peppers. Cover and simmer over low heat for 30 to 40 minutes, until the radish is cooked through and looks brownish and slightly translucent.
8. Uncover and turn up the heat to boil off excess broth. Tilt the pot and spoon broth over the fish and radish repeatedly for 5 to 7 minutes.
9. Turn off the heat and transfer to a serving plate.

Summarized from Maangchi's video. Watch it for the details.

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