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Korean Braised Mackerel with Radish

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Korean
Korean Braised Mackerel with Radish
Ingredients
  • 1 red chile pepper, seeded and minced
  • 1 green chile pepper, seeded and minced
  • 2 tablespoons cooking wine
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon gochujang (Korean chile paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 5 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 2 cups water
  • 1 daikon radish, halved lengthwise and sliced into 1/2-inch thick pieces
  • 2 whole mackerel - gutted, cleaned, and cut into 3-inch pieces
  • 2 green onions, sliced on the bias into 1/2-inch pieces
Instructions
1
Combine the pungent flavors of red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; thoroughly blend the ingredients to create a rich sauce.
2
Place water and daikon radish in a large pot; bring the mixture to a rolling boil. Cook until the radish is tender and easily pierced with a fork, approximately 5 minutes.
3
Introduce mackerel pieces into the pot and pour the prepared sauce over them. Cook over high heat, occasionally spooning a layer of the sauce over the mackerel while avoiding excessive stirring of the mixture, until the cooking liquid has significantly reduced in volume, roughly half its original amount, around 10 minutes.
4
Gradually decrease the heat and let the mixture simmer, partially covered, until the sauce thickens to a desirable consistency, approximately 15 minutes.
5
Finish the dish by garnishing it with green onions.