Ingredients
Method
- Mix the red and green chile peppers, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl until well combined to create the sauce.
- Combine water and daikon radish in a large pot. Bring the mixture to a boil and cook until the radish is tender, approximately 5 minutes.
- Add mackerel pieces to the pot and pour the sauce over them. Cook over high heat for about 10 minutes until the liquid reduces by half, occasionally spooning the sauce over the fish without stirring. Reduce the heat and simmer, partially covered, for 15 minutes until the sauce thickens.
- Garnish the mackerel with green onions before serving.
Nutrition
Notes
Fish Prep: I often use frozen mackerel fillets when I can't find fresh whole fish at the market: just ensure they are fully thawed and patted dry so the sauce coats them perfectly.
Radish Texture:
The radish is the star for me because it absorbs all the spicy braising liquid: I recommend cutting the slices about half an inch thick so they stay intact while becoming completely tender.
Cooking Technique:
I found that the secret to keeping the fish whole is to avoid stirring the pot entirely: instead, I use a spoon to continuously baste the mackerel with the bubbling sauce throughout the cooking process.
Flavor Balance: If you prefer a milder heat, you can reduce the gochugaru slightly, but
I always keep the ginger and garlic amounts the same: they are essential for cutting through the richness of the mackerel.
Storage and Leftovers:
This dish stores beautifully in the refrigerator for up to two days: I actually think the radish tastes even better the next day after it has had more time to marinate in the sauce.
Serving Suggestion:
I always serve this with a side of warm white rice to help balance the bold flavors: mashing the soft radish and a bit of the sauce into the rice is my favorite way to enjoy this meal.