🇰🇷 South Korea · Food
Spicy Braised Mackerel
By eatmundo · July 12, 2026
A robust, comforting home-style dish featuring mackerel simmered in a spicy, umami-rich broth. The radish absorbs all the savory juices, making it the hidden star of the plate.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 300g of radish into 1cm thick half-moons.
- 2
Lay the radish pieces at the bottom of a wide, heavy-bottomed pan.
- 3
Place 2 mackerel fillets skin-side up on top of the radish bed.
- 4
Whisk together 3 tbsp gochugaru, 4 tbsp soy sauce, 1 tbsp garlic, and 200ml water in a small bowl.
- 5
Pour the sauce evenly over the fish and radishes.
- 6
Bring to a boil over medium-high heat, then reduce to a gentle simmer for 20 minutes.
- 7
Baste the fish occasionally with the sauce so it stays moist and flavorful.
- 8
Cook until the liquid reduces by half and the radish is tender enough to pierce with a fork.
- 9
Serve immediately while piping hot over steamed white rice.
Frequently Asked Questions
Should I use fresh or frozen mackerel for this dish?+
Fresh mackerel is ideal for its firm texture, but if using frozen, ensure it is completely thawed and patted dry to prevent a fishy taste.
How thick should the radish slices be for the braise?+
Slice the radish about 1 centimeter thick to ensure it softens properly without falling apart during the long braising process.
Can I substitute Gochugaru if I cannot find it at the store?+
While Gochugaru provides a unique smoky heat, you can substitute with a mix of sweet paprika and a pinch of cayenne pepper, though the flavor profile will differ.
How do I know when the mackerel is perfectly cooked?+
The fish is done when the flesh turns opaque and flakes easily with a fork while still remaining moist.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
