Mackerel radish stew

mackerel radish braised dish — Thaw mackerel in the fridge and remove any blood clots inside.

40 min · 2 servings

Ingredients

Prepared Mackerel, 400 g radish, 300 g onion, 100 g Water, 350 ml soy sauce, 35 ml gochugaru Korean chili flakes, 15 g Minced garlic, 15 g sugar, 10 g ginger, 5 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Slice the radish into 1 cm thickness, place on the bottom of cooking pot, add water, and boil for 10 minutes.
Mix soy sauce, gochugaru Korean chili flakes, garlic, sugar, and chopped ginger.
Place mackerel and onion on radish, drizzle seasoning, and simmer over medium heat for 15 minutes.
Continue cooking for 5 minutes while pouring broth over it, and check if the center of the fish is above 63 degrees.

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