Kim Yong-ja
Mackerel is an oily and dense fish and is often cooked salty and spicy.
Fillet the fish on one side and leave the bone attached on the other side of the fillet before you cut them into chunks.
The bones and head add to the flavor of the broth.
When I am in France or in Germany, I make this dish with potatoes instead of radish. Asian radish is difficult to get and small potatoes grown in those regions are very dense and chewy. They are delicious in this dish.
INGREDIENTS (serves 4)
1 tablespoon Gochujang (chili paste)
3 cups water
2 tablespoons Gochugaru (chili flakes)
2 tablespoons soy sauce
1 medium onion, cut in half and slice vegetable
2 garlic cloves, crushed 7.5 cm radish, sliced 1.3 cm thick
2 mackerel (568g) cut into chunks
1 bunch scallion, green part only, cut into big pieces 4 cm ginger, cut into fine strips
1 teaspoon sugar
1. Put gochujang (chili paste) in a sieve and immerse the sieve in the water. Press down gochujang with the back of a spoon until it dissolves. Add gochugaru (chili flakes), soy sauce and set aside.
2. In a large open pot, stir-fry the onion with oil until translucent. Then add garlic and cook until golden. Push the onion to the side of the pot and place the radish slices on the bottom followed by mackerel pieces. Pour in the gochujang water (it should cover 2/3 of the mackerel) and bring to a boil.
3. Let simmer, basting occasionally until radish pieces are cooked.
Add scallions, ginger and sugar and baste a few more times.