Savory Braised Mackerel with Radish
Savory Braised Mackerel with Radish
How to Make Delicious Braised Mackerel with Radish!
I made this dish as a side for my baby, but also prepared a version for adults! ^^* This recipe offers a delightful balance of tender radish and moist mackerel, perfect for any meal.
Main Ingredients- 2 Mackerels, fresh
- 1/2 Korean radish (approx. 300g)
- 1/2 to 1 medium Onion
- 1 stalk Green onion (white part mainly)
- 500ml Water
- 2 Coin-shaped broth cubes (or anchovy-kelp broth)
Seasoning Mix- 4-5 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 0.5-1 Tbsp Doenjang (fermented soybean paste, for savory depth)
- 2 Tbsp Mirin (rice wine)
- 4-5 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp Plum extract (for sweetness and flavor)
- 3 Tbsp Minced garlic
- Pinch of Black pepper
- 1 Tbsp Coarse sea salt (for adjusting taste)
- 1/2 Tbsp Dashida (MSG-based seasoning, optional)
- 4-5 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 0.5-1 Tbsp Doenjang (fermented soybean paste, for savory depth)
- 2 Tbsp Mirin (rice wine)
- 4-5 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp Plum extract (for sweetness and flavor)
- 3 Tbsp Minced garlic
- Pinch of Black pepper
- 1 Tbsp Coarse sea salt (for adjusting taste)
- 1/2 Tbsp Dashida (MSG-based seasoning, optional)
Cooking Instructions
Step 1
Start by thoroughly cleaning the mackerel to remove any fishy odor. Rinse the fish under running water, both inside and out. Carefully trim off the fins with kitchen scissors for easier eating. Soaking the mackerel in rice water or milk for 15-30 minutes will help neutralize any remaining odor and make the fish more tender.
Step 2
Slice the Korean radish into half-moon shapes or flat rounds, about 1cm thick. Arrange the sliced radish evenly on the bottom of a pot. This layer prevents the fish from sticking and allows the radish to absorb the delicious sauce as it cooks. Gently place the cleaned mackerel on top of the radish layer.
Step 3
Now, let’s prepare the flavorful seasoning mix! In a bowl, combine the gochugaru, doenjang, mirin, soy sauce, sugar, plum extract, minced garlic, black pepper, and coarse sea salt. Mix everything well. (Tip: Adding Dashida, often referred to as ‘taste of home,’ is optional but enhances the umami flavor with its savory notes.)
Step 4
Spoon the prepared seasoning mix evenly over the mackerel and radish in the pot. Make sure to coat the fish and radish thoroughly with the sauce for maximum flavor penetration.
Step 5
Pour in the liquid that will form the braising sauce. Add 500ml of water and 2 coin-shaped broth cubes. If you don’t have coin broth, you can use other store-bought broths like anchovy-kelp broth, or simply use plain water; the flavor will still be delicious. Using broth adds an extra layer of richness.
Step 6
For your information, coin broth products like ‘Yuksu Ttukttak’ can be easily found online. They are convenient items that help enhance the broth’s flavor, making your cooking process smoother!
Step 7
Slice the onion thickly into strips and cut the green onion diagonally. Place the sliced onion and green onion attractively on top of the seasoned mackerel. (For those who enjoy a spicier kick, you can add sliced chili peppers or a bit more hot gochugaru at this stage. I skipped it this time due to ingredient availability.)
Step 8
Cover the pot and bring it to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium-low. Baste the mackerel and radish with the simmering sauce intermittently while it braises for about 40-50 minutes. This slow simmering allows the flavors to meld beautifully, creating a rich and complex dish.
Step 9
Voila! Your delicious Braised Mackerel with Radish is ready! Look at that glossy finish – it’s truly appetizing!
Step 10
Transfer the finished Braised Mackerel with Radish to a nice serving plate. Serve and enjoy this wonderful meal with a side of hot rice!
