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Korean Braised Mackerel with Radish

Korean Braised Mackerel with Radish and Ginger

Korean-style mackerel simmered gently over thick slices of radish in a savory ginger-garlic broth seasoned with gochugaru and scallions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • Wide heavy saucepan or shallow pot with lid
  • Ladle
  • Instant-Read Thermometer

Ingredients
  

  • 1 1/2 lb mackerel cleaned and cut into 4 to 5 thick pieces, or boneless fillets
  • 1 lb Korean radish or daikon sliced into 1/2-inch thick half-moons
  • 1 medium onion thinly sliced
  • 3 tbsp soy sauce check product ingredients
  • 1 1/2 tbsp gochugaru Korean red pepper flakes; adjust heat
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger finely grated
  • 2 tsp brown sugar
  • 1 1/2 cups water or unsalted fish stock
  • 3 scallions sliced; divided
  • 1 tsp sesame oil to finish
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Thaw fish safely in the refrigerator if needed. Pat dry and cut into even portions. Slice radish into 1/2-inch pieces and onion thinly.
  • In a bowl whisk soy sauce, gochugaru, minced garlic, grated ginger, brown sugar, black pepper and water until combined.
  • Arrange radish across the bottom of a wide pot, scatter onion on top, then lay mackerel pieces over the vegetables in one layer.
  • Pour the seasoning liquid evenly over the fish and vegetables. Bring just to a gentle boil over medium-high heat.
  • Partially cover, reduce to medium-low, and simmer gently until radish is softening and fish is cooking through, approximately 20 to 30 minutes for substantial bone-in pieces. Add small splashes of hot water if liquid evaporates too quickly.
  • Spoon cooking liquid over the exposed fish several times. Avoid turning the fish or stirring roughly, since cooked mackerel can split.
  • Confirm fish is fully cooked: FDA guidance recommends 145°F (63°C) for finfish, measured in the thickest flesh away from bone when possible. Continue cooking if needed until radish is tender and fish is done.
  • Add sliced scallions during the last few minutes, remove from heat, and finish with sesame oil. Serve in bowls with rice, taking care to remove bones for diners.

Notes

Bone-in mackerel portions may contain small bones. Remove bones carefully when serving. Use commercially sourced fish. Cooking duration depends on the thickness of the radish and fish pieces; verify the fish is safely cooked through.