Braised mackerel is one of my favorite Korean dishes that I grew up eating at home. I made it for the first time tonight and turns out it's super easy to make. I took the shortcut route and used canned, boiled mackerel, which I actually like because the bones are completely edible. I didn't have any radish so I chopped up a potato and carrot instead and added extra water to compensate for it. Delicious!
Braised Mackerel
Adapted from Maangchi
Serves 3
Ingredients
1 can (14 oz) mackerel, drained and rinsed
1 potato, peeled and cut into ½-inch thick cubes
1 carrot, peeled and cut into ½-inch thick cubes
½ onion, sliced into ½-inch thick slices
¼ cup soy sauce
2 tbsp korean chili flakes
1 tbsp sugar
6 garlic cloves, minced
1 tsp minced ginger
3/4 cup water
Instructions
In the bottom of a medium sized pot, arrange the prepared potato, carrot, and onion.
Place the mackerel pieces on top.
In a small bowl, combine the soy sauce, chili flakes, sugar, garlic, and ginger to make the seasoning sauce. Mix well until smooth.
Pour the sauce over the fish and vegetables and spread carefully as the canned fish falls apart easily.
Pour 3/4 cup of water along the edges of the pot and stir to mix it in with the sauce.
Bring pot to a boil and reduce the heat to low. Simmer for ~15-20 minutes, covered, until the potato and carrot are tender.
Every few minutes, open the lid, tilt the pot, and use a spoon to push aside the mackerel and vegetables to scoop some broth and pour it over the top of the fish.
Serve hot over rice. I recommend wrapping the mackerel, vegetables, and rice in cabbage or lettuce leaves.
