Flavorful Braised Mackerel Pike with Radish: A Delicious Korean Side Dish
Easy & Delicious Korean Side Dish: Nutritious Mackerel Pike and Radish Stew
Introducing a simple and nutritious recipe for Mackerel Pike and Radish Stew, made with canned mackerel pike and fresh radish. This is the ultimate side dish that will have you finishing a bowl of rice in no time! The refreshing taste of seasonal radish combined with the rich flavor of mackerel pike makes it a dish the whole family can enjoy.
Main Ingredients
- 1 piece of Korean radish (about 3cm thick)
- 1 can (400g) of canned mackerel pike
- 1/2 stalk of green onion
- 1 pickled chili pepper (or 1 regular green chili pepper)
Seasoning Ingredients
- 1 Tbsp anchovy sauce
- 1 tsp sugar
- 2 Tbsp sesame oil
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp anchovy sauce
- 1 tsp sugar
- 2 Tbsp sesame oil
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
To start making the delicious braised mackerel pike with radish, prepare the radish first. Slice the radish into flat pieces about 0.7-1cm thick. Cutting it too thick might increase cooking time, so aim for a moderate thickness.
Step 2
Let’s prepare the base seasoning and sauté the radish. In a bowl, combine 1 Tbsp sesame oil, 1 tsp sugar, 1 Tbsp anchovy sauce, and 2 Tbsp gochugaru. Mix well. Add the sliced radish and gently toss to coat it with the seasoning. Place the seasoned radish in a pot, sauté it briefly over high heat, then add 1 cup (200ml) of water and cover with a lid to boil. It’s important to boil the radish until it’s somewhat tender.
Step 3
As the radish cooks and the liquid starts to reduce, add the canned mackerel pike. Drain some of the oil from the can and arrange the mackerel pike pieces neatly in the pot. Handle them gently to avoid breaking.
Step 4
Now, add the remaining seasoning and vegetables on top of the mackerel pike. Sprinkle the remaining 2 Tbsp gochugaru and 1 Tbsp soy sauce (you can add more to taste) evenly over the fish. Slice the green onion diagonally and slice the pickled chili pepper (or green chili pepper) into rounds, then arrange them attractively on top of the mackerel pike. Adjust the amount of chili peppers if you prefer it spicier.
Step 5
Simmer to let the flavors meld beautifully. Add about 1/2 cup (100ml) more water and bring to a boil over high heat. Once it boils, reduce the heat to medium-low. Cover the pot and let it simmer for about 15-20 minutes, allowing the seasoning to deeply infuse into the mackerel pike and radish. In the middle of cooking, you can gently flip the fish or ladle some of the broth over the fish to ensure even seasoning. Finally, just before turning off the heat, drizzle the remaining 1 Tbsp of sesame oil to enhance the aroma and flavor.
Step 6
Enjoy your perfectly cooked braised mackerel pike with radish! The tender radish, moist and flavorful mackerel pike, and the savory broth create a wonderful combination that pairs exceptionally well with rice. Serving this over hot rice makes for an irresistible meal.
