Godeungeo mackerel has a very special place in my heart having eaten it every which way imaginable panfried grilled braised canned and smoked during my days in Seoul Serve with rice and other side dishes
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Combine red chile pepper
green chile pepper
cooking wine
gochugaru
gochujang
soy sauce
brown sugar
garlic
and ginger in a small bowl; mix well to make sauce.
Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender
about 5 minutes.
Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat
occasionally spooning sauce over mackerel but not stirring the mixture
until cooking liquid has reduced by half
about 10 minutes. Reduce heat and simmer
partially covered
until sauce thickens
about 15 minutes.
Garnish mackerel with green onions.
Recipe Tip
Substitute mirin (Japanese rice wine) for the cooking wine if desired.
