Korean Braised Mackerel with Radish

Ingredients 

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

Method

1. Combine red chili pepper, green chili pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.

2. Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.

3. 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.

4. Garnish mackerel with spring onions.