π°π· South Korea Β· Food
Braised Spicy Mackerel with Radish
By eatmundo Β· August 3, 2026
π°π· KRA robust and spicy classic, this dish features succulent mackerel simmered in a rich, savory broth with sweet, tender radish chunks.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the radish into 1cm thick half-moons and arrange them in the bottom of a wide pot.
- 2
Clean 2 mackerel, removing guts and gills, then cut into large segments.
- 3
In a bowl, mix chili powder, soy sauce, minced garlic, ginger, and a splash of water to create a sauce.
- 4
Place the mackerel segments on top of the radish bed.
- 5
Pour the prepared sauce evenly over the fish and add enough water to just cover the bottom ingredients.
- 6
Bring to a boil, then cover and simmer over medium-low heat for 30 minutes.
- 7
Add chopped scallions during the last 5 minutes of cooking to freshen the aroma.
- 8
Serve hot with steamed white rice, as the radish absorbs the delicious fish juices.
Frequently Asked Questions
What if I can't find Korean radish?+
You can use daikon radish, which is very similar in texture and sweetness.
Should I remove the skin?+
No, the skin holds the fish together during the long braising process.
Why simmer on low heat?+
Low heat ensures the radish becomes tender without the fish falling apart into fragments.
Can I make this less spicy?+
Yes, simply reduce the chili powder and substitute some with mild paprika for color.
π°π· KRMundo Match
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