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Braised Mackerel

Recipe

Braised Mackerel, simmered in a bold and savory sauce.

Braised Mackerel is simmered with vegetables in a rich, savory sauce until tender and full of flavor. Hearty with a touch of spice, it's a classic Korean dish made for enjoying with warm rice.

SERVINGS
2-3
COOK TIME
20-25 mins

Ingredients

1 pack
Mackerel
500 g
Korean Radish
1/2 pc
Onion
1/2 cup
Green Onion
4 tbsp
Soy Sauce
2 tbsp
Gochujang
1 tbsp
Gochugaru
2 tbsp
Plum Extract
2 tbsp
Cooking Wine
1 tbsp
Allulose
1 tbsp
Minced Garlic
1/3 tbsp
Black Pepper

How to make it

Step 1
01
Peel and cut the Korean radish into thick slices. Slice the onion and cut the green onion into 2-inch pieces.
Step 2
02
Cut the fish into serving-size pieces.
Step 3
03
In a bowl, combine soy sauce, gochujang, gochugaru, plum extract, cooking wine, allulose syrup, minced garlic, and black pepper. Mix well.
Step 4
04
Arrange the sliced radish in an even layer on the bottom of a large pot. Place the sliced onion on top of the radish.
Step 5
05
Pour a small amount of the sauce over the radish and onion.
Step 6
06
Arrange the mackerel pieces evenly over the vegetables. Pour the remaining sauce over the mackerel.
Step 7
07
Cover the pot and bring to a gentle boil over medium-high heat. Once it begins to boil, reduce the heat to medium-low and simmer until the radish is tender, the mackerel is fully cooked, and the sauce has thickened. Occasionally spoon the sauce over the mackerel while cooking.
Step 8
08
Add the green onions during the last few minutes of cooking. Gently simmer until the green onions are softened and the flavors are well combined.
Step 9
09
Enjoy!
< Back to the list
< Back to Recipes

Braised Mackerel

Recipe

Braised Mackerel, simmered in a bold and savory sauce.

Braised Mackerel is simmered with vegetables in a rich, savory sauce until tender and full of flavor. Hearty with a touch of spice, it's a classic Korean dish made for enjoying with warm rice.

SERVINGS
2-3
COOK TIME
20-25 mins

Ingredients

1 pack
Mackerel
500 g
Korean Radish
1/2 pc
Onion
1/2 cup
Green Onion
4 tbsp
Soy Sauce
2 tbsp
Gochujang
1 tbsp
Gochugaru
2 tbsp
Plum Extract
2 tbsp
Cooking Wine
1 tbsp
Allulose
1 tbsp
Minced Garlic
1/3 tbsp
Black Pepper

How to make it

Step 1
01
Peel and cut the Korean radish into thick slices. Slice the onion and cut the green onion into 2-inch pieces.
Step 2
02
Cut the fish into serving-size pieces.
Step 3
03
In a bowl, combine soy sauce, gochujang, gochugaru, plum extract, cooking wine, allulose syrup, minced garlic, and black pepper. Mix well.
Step 4
04
Arrange the sliced radish in an even layer on the bottom of a large pot. Place the sliced onion on top of the radish.
Step 5
05
Pour a small amount of the sauce over the radish and onion.
Step 6
06
Arrange the mackerel pieces evenly over the vegetables. Pour the remaining sauce over the mackerel.
Step 7
07
Cover the pot and bring to a gentle boil over medium-high heat. Once it begins to boil, reduce the heat to medium-low and simmer until the radish is tender, the mackerel is fully cooked, and the sauce has thickened. Occasionally spoon the sauce over the mackerel while cooking.
Step 8
08
Add the green onions during the last few minutes of cooking. Gently simmer until the green onions are softened and the flavors are well combined.
Step 9
09
Enjoy!
< Back to the list