Mackerel and Radish Braise: The Ultimate Rice Thief!
Mackerel and Radish Braise: The Ultimate Rice Thief!
Perfect Mackerel and Radish Stew: A Foolproof Recipe!
The perfect harmony of sweet, seasonal radish and fresh mackerel creates this incredible dish, known as a ‘rice thief’ for how quickly it makes you devour your rice. Enjoy the tender mackerel infused with savory sauce and the sweet, braised radish.
Main Ingredients- 3 fresh mackerel fillets
- 1/2 Korean radish (approx. 500g)
- 2 Cheongyang chili peppers
- 1 stalk of green onion
- 1L rice water
Seasoning Ingredients- 4 Tbsp chili powder (gochugaru)
- 3 Tbsp soy sauce (ganjang)
- 2 Tbsp minced garlic
- 1 tsp grated ginger powder
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 2 Tbsp corn syrup (oligo-dang)
- A pinch of black pepper
- 1/2 Tbsp plum extract (optional)
- A pinch of salt
- 4 Tbsp chili powder (gochugaru)
- 3 Tbsp soy sauce (ganjang)
- 2 Tbsp minced garlic
- 1 tsp grated ginger powder
- 2 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 2 Tbsp corn syrup (oligo-dang)
- A pinch of black pepper
- 1/2 Tbsp plum extract (optional)
- A pinch of salt
Cooking Instructions
Step 1
Prepare 3 fresh mackerel fillets. First, trim off the dorsal and side fins of the mackerel using scissors. Rinse the fish thoroughly inside and out under cold running water to remove any unpleasant odor.
Step 2
Prepare 1L of rice water. Rice water is excellent for tenderizing fish and removing any fishy smell. While anchovy or kelp broth can be used, rice water is particularly effective in neutralizing any unwanted odors. (The amount of liquid should be enough to partially submerge the ingredients).
Step 3
Slice the Cheongyang chili peppers diagonally after removing their stems. Slice the green onion diagonally as well. You can also add sliced onion or perilla leaves for an enhanced flavor.
Step 4
Prepare half of the Korean radish, cutting it into large, thick pieces, about 1.5-2cm thick. Arrange these radish pieces at the bottom of your pot, ensuring they don’t overlap too much. The radish will absorb the flavors and become wonderfully tender.
Step 5
In a bowl, combine all the seasoning ingredients: chili powder, soy sauce, minced garlic, ginger powder, cooking wine, sugar, corn syrup, black pepper, and salt. Mix well to create the seasoning paste. Taste and adjust the saltiness and sweetness to your preference before proceeding.
Step 6
Spread half of the prepared seasoning paste evenly over the radish at the bottom of the pot. Place the prepared mackerel on top of the radish. Then, evenly coat the mackerel with the remaining half of the seasoning paste. Carefully pour the rice water around the edges of the pot, ensuring it comes up to about halfway covering the radish. Once the liquid begins to boil, you can optionally drizzle a little plum extract over the top. (If you don’t have plum extract, you can omit this step).
Step 7
Once the braise starts to boil vigorously, add the sliced green onions and Cheongyang chili peppers on top. Carefully ladle some of the simmering liquid over the vegetables to distribute the flavor. Reduce the heat to medium-low, keep the lid off, and let it simmer for about 15 minutes. Simmering with the lid off helps the sauce thicken and the flavors meld beautifully while allowing any fishy odors to escape.
Step 8
Your delicious Mackerel and Radish Braise is ready! The savory and tender mackerel, along with the sweet, braised radish, makes for an exceptional side dish. Many people find the radish itself to be just as delicious as the fish, so be sure to enjoy it with your rice!
