Spicy Korean Mackerel and Radish Braise
A comforting Korean braise of mackerel and thick radish rounds simmered in a savory gochujang sauce.
Servings Ingredient Calculator
Default: 2–3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cleaned mackerel pieces700 g
- Korean radish or daikon400 g
- Onion1/2
- Scallion1 stalk
🥣 Sauce & Seasoning
- Gochugaru2 tbsp
- Gochujang1 tbsp
- Soy sauce2 tbsp
- Minced garlic1 tbsp
- Cooking wine1 tbsp
- Water350 ml
🌿 Toppings & Garnish
- Sesame seeds1 tsp
👨🍳 Cooking Steps
Cut radish into 1.5 cm half-moons and slice the onion thickly. Rinse the mackerel briefly in cold water and pat dry.
Whisk gochugaru, gochujang, soy sauce, garlic, cooking wine, and water into a smooth braising sauce.
Layer radish and onion in a wide pot, then arrange mackerel on top with the skin facing up.
Pour the sauce around the edges and bring it to a boil over high heat. Reduce to medium-low once bubbling.
Cover slightly and braise for 18–20 minutes. Do not flip the fish; baste it with sauce using a ladle.
When the radish is translucent, add scallion for 1 minute, then transfer carefully to a plate and finish with sesame.
🌟 Pro Chef Tips
- • Putting radish on the bottom protects the fish from direct heat and lets it soak up the sauce.
- • Baste rather than flip the mackerel to keep the flesh intact.
⚠️ Avoid Common Pitfalls
- ❌ High heat throughout can scorch the sauce; lower it once the pot boils.
- ❌ Very thick radish may stay firm, so keep slices near 1.5 cm.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I use frozen mackerel?
A. Yes. Thaw it in the refrigerator, then pat it dry before using.
