Step 1

Cut the radish into semi-circular pieces about a half-inch thick. Prepare sauce ingredients and combine in a mixing bowl, set aside.

Step 2

In a large pot, add 2 cups of water, sliced radish, and kimchi. Bring water to a slight boil on medium heat, cooking for about 15 minutes.

Step 3

After degutting, cleaning, and rinsing the mackerel under cold water, cut mackerel into 3-inch pieces. Add on top of the kimchi.

Step 4

Pour the sauce on top of the mackerel. Boil until the soup has reduced to half, 15-20 minutes. Do not stir the mixture, but coat the sauce over the top of the mackerel carefully. Keep lid semi-closed allowing the sauce to thicken over time.

Step 5

After simmering another 10 minutes, add the scallions.

Step 6

Serve with rice and other side dishes.

Step 7

*In case you can’t get fresh or frozen mackerel, you can substitute with canned mackerel from your local Asian or Korean market. And as usual with most Korean stews and soups, be sure to taste as you cook so you can adjust the flavors accordingly.