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Donna R. Luis

Korean Braised Mackerel Daikon

Tender mackerel and daikon radish are braised in a spicy Korean sauce made from gochugaru, gochujang, soy sauce, garlic, ginger, cooking wine, and brown sugar. The sauce reduces into a rich, flavorful coating before the dish is finished with sliced green onions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red chile pepper seeded and minced (optional)
  • 1 green chile pepper seeded and minced (optional)
  • 2 tablespoons cooking wine
  • 2 tablespoons gochugaru Korean red pepper flakes
  • 1 tablespoon gochujang Korean chile paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 5 cloves garlic minced
  • ½ teaspoon fresh ginger minced
  • 2 cups water
  • 1 daikon radish halved lengthwise and sliced into ½-inch-thick pieces
  • 2 whole mackerel gutted, cleaned, and cut into 3-inch pieces
  • 2 green onions sliced on the bias into ½-inch pieces

Equipment

  • Small mixing bowl
  • Large pot
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring cup
  • Chef’s knife
  • Cutting board

Method
 

  1. Make the Sauce: Combine the minced red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl, then mix thoroughly until the ingredients are evenly combined.
  2. Cook the Daikon: Add the water and sliced daikon radish to a large pot and bring the mixture to a boil.
    Continue cooking for about 5 minutes, or until the radish becomes tender.
  3. Add the Mackerel: Place the prepared mackerel pieces into the pot with the cooked daikon, keeping the ingredients in the pot without stirring them together.
  4. Add the Sauce: Pour the prepared chile sauce evenly over the mackerel, making sure the seasoned mixture reaches the fish and braising liquid.
  5. Reduce the Cooking Liquid: Cook over high heat for about 10 minutes, occasionally spooning the cooking liquid over the mackerel without stirring the mixture. Continue until the liquid has reduced by approximately half.
  6. Simmer the Mackerel: Reduce the heat and partially cover the pot. Simmer for about 15 minutes, allowing the sauce to continue reducing until it becomes noticeably thicker.
  7. Garnish the Dish: Scatter the sliced green onions over the cooked mackerel before serving.

Notes

  • Use mackerel that has been gutted, cleaned, and cut into 3-inch pieces before starting.
  • The red and green chile peppers are optional, so they can be omitted without changing the main sauce ingredients.
  • Cut the daikon into evenly sized ½-inch-thick pieces so they cook consistently.
  • Avoid stirring the mackerel after adding it to the pot, as the source method calls for spooning the sauce over the fish instead.
  • Partially cover the pot during the final simmer so the sauce can continue thickening.
  • Mirin can be substituted for the cooking wine if desired.