korean mackerel

With a fresh mackerel, this recipe will guide you a delicious and flavorful Korean braised mackerel and radish dish without the fish odor.

Korean Mackerel and Radish Recipe

fish

rice water (see note below)

Korean radish (thinly sliced)

onion

chili (sliced, optional)

Korean chili flakes (gochugaru)

soy sauce

Korean tuna sauce

garlic (finely minced)

ginger paste

tsp sugar

tsp pepper

water

Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.

Meanwhile make the seasoning paste. Combine chili flakes, soy sauce, tuna sauce, garlic, ginger, sugar, and pepper in a small mixing bowl.

In a shallow braising pot, scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.

Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.

Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.

Gogalbi is a Korean mackerel dish grilled with spicy paste. Traditionally it is grilled, but you can pan-fry to get a similar taste.

Korean Pan-Fried Spicy Mackerel (Gogalbi)

mackerel

rice starch water (See note below)

cornstarch

canola oil

red and green onion (for garnish, optional)

Korean chili paste (gochujang) (gochujang)

Korean chili flakes (gochugaru) (gochugaru)

sweet rice wine (mirim)

tbsp sugar

Korean plum extract (maeshil cheong)

tsp sesame oil

tsp sesame seeds

black pepper

Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw.

Meanwhile make the sauce by mixing all the ingredients.

Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.

Heat oil in the nonstick surface skillet over medium heat. Sear the fillet, the skin side first, for 3-4 minutes. Flip and sear the other side for 3-4 minutes as well.

Reduce the heat to low, and turn the fillet again so the meaty side is facing you. Spread the sauce over the fillets all around, about 1 Tbsp per fillet. Cover with lid and simmer for 5 minutes so the sauce can set on the fillets.

Place fillets over onions on the platter and serve warm with rice. Enjoy!

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Korean Mackerel and Radish Recipe

Korean Pan-Fried Spicy Mackerel (Go...

Top 2 korean mackerel recipes from across the web

The most viewed korean mackerel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Mackerel and Radish Recipe

Korean Pan-Fried Spicy Mackerel (Go...

The most viewed korean mackerel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine