Description
Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable – pan-fried, grilled, braised, canned, and smoked during my days in Seoul. Serve with rice and other side dishes.
Ingredients
- 1 red chile pepper, seeded and minced (Optional)
- 1 green chile pepper, seeded and minced (Optional)
- 2 tablespoons cooking wine
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean chile 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 whole mackerel – gutted, cleaned, and cut into 3-inch pieces
- 2 green onions, sliced on the bias into 1/2-inch pieces
Instructions
- Combine red chile pepper
- green chile pepper
- cooking wine
- gochugaru
- gochujang
- soy sauce
- brown sugar
- garlic
- and ginger in a small bowl; mix well to make sauce.
- Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender
- about 5 minutes.
- 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.
- Garnish mackerel with green onions.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4