Chef Kim Dae-seok's Fantastic Braised Mackerel with Radish
Crafted with Chef Kim Dae-seok's 33 years of expertise, this fantastic braised mackerel with radish recipe is so delicious it will have you finishing two bowls of rice in an instant on a chilly day.
📝 Editor's Notes
Chef Kim Dae-seok's 'Fantastic Braised Mackerel with Radish,' embodying 33 years of expertise, is the epitome of Korean cuisine, a perfect rice thief for the whole family on a chilly day.
The spicy-sweet sauce deeply penetrates the tender radish and firm mackerel, making every bite an exclamation of delight.
The harmony of pre-boiled radish, seasoned mackerel, and the secret seasoning sauce is exquisite.
We highly recommend this recipe for anyone who wants to experience the true essence of Korean braised dishes.
Though it may seem complex, anyone can prepare a wonderful meal by following the cooking tips.
🛒 Ingredient Tips
Fresh mackerel is key to the flavor of this braised dish.
Choose fish with clear eyes, firm bodies, and bright red gills.
Using fresh mackerel rather than salted mackerel (jaban-godeungeo) helps maintain the authentic flavor without being overly salty.
🥬 Radish is a crucial ingredient for a refreshing and subtly sweet taste; select firm, heavy ones with smooth, unblemished skin.
Winter radishes, in particular, are sweeter and add a deeper flavor to braised dishes.
Onion syrup (양파청) helps neutralize the fishy smell of mackerel and adds a natural sweetness, so make sure to prepare it if possible.
🔄 Substitution Guide
If you need to use salted mackerel (jaban-godeungeo) instead of fresh mackerel, soak it in water for about 30 minutes to remove excess salt.
However, please note that it may differ from the fresh, clean taste of fresh mackerel, and the flesh might be less firm.
If radish is out of season, you can try using thickly sliced potatoes instead, although they offer less sweetness.
Keep in mind that you won't get the unique refreshing and clean taste that radish provides.
If onion syrup solids (양파청) are unavailable, as mentioned in the tips, you can substitute with 1 tbsp of sugar or 1 tbsp of corn syrup (물엿), but the deep, natural sweetness and umami from the onion syrup may be slightly lacking.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points in this recipe.
First, pre-boiling the radish in kelp broth for 12 minutes.
Radish is firm and takes a long time to cook, so pre-cooking it until tender ensures it harmonizes perfectly with the mackerel.
Second, seasoning the fresh mackerel with sea salt; this keeps the flesh firm and effectively removes any fishy odors.
If the seasoning sauce is too thick, try adding about 5 tbsp of the radish broth to adjust its consistency.
This secret tip helps the sauce coat the ingredients evenly.
Lastly, simmering over medium-low heat rather than high heat ensures the sauce deeply permeates all the ingredients.
👨🍳 Directions
Season 3 cleaned fresh mackerel by rubbing with 1 level tbsp of sea salt, then let sit for a while.
Add 2.5 cups (600ml) of water and 0.35 oz (2 pieces) of dried kelp to a pot and turn on the stove.
Slice 1/2 a Korean radish (25 oz) into 0.8-inch (2cm) thick rounds. Add them to the boiling kelp water and cook for about 12 minutes (radish takes longer to cook, so it needs to be pre-boiled).
After boiling the radish for 12 minutes, remove the dried kelp, leaving only the broth in the pot.
Combine 3 tbsp Korean chili powder (고춧가루), 1 heaping tbsp minced garlic, 1/3 tbsp minced ginger, 3 tbsp soy sauce, 2 tbsp Korean soup soy sauce (국간장), 2 tbsp Mirin (미림), and 1 heaping tbsp onion syrup solids (양파청) to make the seasoning sauce.
If the seasoning sauce is too thick, add about 5 tbsp of the radish broth to loosen it.
Place the 3 seasoned mackerel on top of the pre-boiled radish and pour the prepared seasoning sauce over them.
Cover with a lid and simmer over medium heat for about 10 minutes.
Diagonally slice 1 large green onion, slice 1/2 an onion into appropriate sized pieces and separate them, and thinly slice 2 Cheongyang chili peppers (청양고추).
After 10 minutes, open the lid and add all the sliced onion, large green onion, and Cheongyang chili peppers.
Do not stir. Cover with the lid and simmer over low heat for another 5 minutes.
After simmering for 5 minutes over low heat, open the lid. Lightly sprinkle 1/2 tbsp Korean chili powder (고춧가루) for a vibrant color, then cover again and simmer for 5 more minutes until the braised mackerel with radish is complete.
The finished braised mackerel with radish tastes even better when the broth has reduced to a thick consistency.
💡 Tips
Seasoning fresh mackerel with sea salt makes the flesh firm and helps remove any fishy smell. Salted mackerel (jaban-godeungeo) can be too salty and may result in a less flavorful dish, so using fresh mackerel is recommended.
Radish takes a long time to cook, so pre-boil it in the kelp broth for 10-12 minutes until it is tender.
If the seasoning sauce is too thick, add a few tablespoons of the radish broth to adjust the consistency, making it easier to pour over the mackerel and radish.
If you don't have onion syrup solids (양파청), you can substitute with 1 tbsp of sugar or 1 heaping tbsp of corn syrup (물엿).
📦 Storage & Reuse
Store the finished braised mackerel with radish in an airtight container in the refrigerator for 3-4 days.
Freezing is not recommended as it can make the radish tough and the mackerel flaky.
If you must freeze due to large quantities, consider storing only the mackerel and sauce separately, excluding the radish.
When reheating, warm slowly over low heat to prevent the sauce from burning and keep the dish moist.
If the broth has reduced too much, add a little water or broth when reheating.
Enjoy leftovers by mixing with rice or adding noodles for a unique meal.
🥢 Who This Is For
Chef Kim Dae-seok's Braised Mackerel with Radish is an excellent hearty meal for the whole family to enjoy.
Especially when served with warm white rice, it offers a magical taste that will make two bowls disappear in an instant.
It's also a great restorative dish to warm you up on a chilly day.
For side dishes, we recommend light options that won't overpower the braised mackerel, such as bean sprout soup (kongnamul-guk), steamed egg (gyeran-jjim), or crispy geotjeori (fresh kimchi).
It's also perfect for entertaining guests, so consider serving it on special occasions.
🔥 Nutrition Info
One serving (based on 3-4 servings) of Chef Kim Dae-seok's Braised Mackerel with Radish is estimated to be approximately 550-650 calories.
The main ingredient, mackerel, is rich in high-quality protein (approx.
40-50g) and omega-3 fatty acids (EPA, DHA) beneficial for brain and vascular health (approx. 25-35g).
Radish is abundant in Vitamin C and digestive enzymes like amylase, aiding digestion, and also contains about 5-10g of dietary fiber.
Vegetables like onion, large green onion, and Cheongyang chili peppers add vitamins and minerals.
However, due to the use of soy sauce and salt, the sodium content may be somewhat high, so it is advisable to consume in moderation for health.
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