Description
This Korean Spicy Braised Mackerel is a flavorful and hearty dish featuring tender mackerel fillets braised in a rich, spicy red pepper sauce with crunchy Korean radish and sweet onions. Perfectly balanced with garlic, ginger, soy sauce, and sesame oil, this traditional Korean recipe delivers a deliciously warm and spicy meal that showcases the bold flavors of gochugaru and the nutty aroma of sesame oil. It’s an ideal comfort food that can be served family-style, garnished with fresh green onions and sesame seeds.
Ingredients
Scale
Spice Paste
- 2 cloves Garlic (finely minced)
- 1.5 teaspoons Minced Ginger
- 3 tablespoons Gochugaru (Korean red pepper flakes)
- 0.5 teaspoon White Granulated Sugar
- 0.25 cup Soy Sauce
- 1 teaspoon Sesame Oil
Main Ingredients
- 2 medium-sized Mackerel Fillets
- 1 small Korean Radish or Daikon (sliced into 0.5-inch thick pieces)
- 1 small Onion (chopped)
- 5 stalks Green Onions (chopped for garnish)
- Water (enough to cover the bottom of the saucepan)
Instructions
- Prepare the seasoning paste: In a small bowl, combine the garlic, minced ginger, gochugaru, sugar, soy sauce, and sesame oil. Mix well until the ingredients form a consistent paste.
- Slice the radish: Chop the Korean radish or daikon into 2″ x 1″ x 0.5″ sections, then further slice these pieces into 0.5-inch thick slices for even cooking and a crunchy texture.
- Layer vegetables and seasoning: In a medium saucepan, spread the sliced radish and chopped onions evenly on the bottom. Pour the prepared red pepper seasoning paste over the layered vegetables, ensuring they are well coated.
- Add the mackerel: Carefully place the mackerel fillets on top of the radish and onions in the saucepan, arranging them gently to avoid breaking the fish.
- Add water and start braising: Pour in enough water to cover the bottom of the pan and provide moisture for braising. Bring the mixture to a boil over high heat.
- Simmer gently: Once boiling, cover the saucepan and reduce the heat to medium-low. Let the fish braise for 30 minutes, flipping the fillets halfway through the cooking time for even flavor absorption.
- Finish braising: After the fish is cooked through, remove the lid, increase the heat to medium-high, and simmer the sauce and vegetables uncovered for an additional 10-15 minutes to concentrate the flavors and thicken the broth slightly.
- Garnish and serve: Transfer the braised mackerel along with the vegetables to a serving dish. Garnish with chopped green onions and, optionally, sesame seeds. Serve family-style and enjoy the bold, spicy flavors.
Notes
- Use fresh mackerel fillets for the best flavor and texture.
- If Korean radish is not available, daikon is an excellent substitute.
- Adjust the amount of gochugaru to control the spiciness level.
- Flipping the fish halfway through ensures even braising and prevents sticking.
- Simmering uncovered at the end helps thicken the sauce and intensify the flavors.
- This dish pairs well with steamed rice and kimchi for a complete Korean meal.
