Aha Bujang's Earthenware Braised Mackerel

• 1 whole mackerel
• 300g radish
• a few perilla leaves
• 3 cups (600ml) water
• 1 tbsp beef dashida
• 1 tsp Miwon
• 1 tbsp sugar
• 1 tbsp tuna extract
• 2 tbsp soup soy sauce
• 1 tsp vinegar
• 2 tbsp minced garlic
• 3 tbsp gochugaru
• a little sesame oil
• a little black pepper

Recipe 🍳

Cooking tips 💡

• Adding 1 tsp vinegar helps eliminate fishy odors and enhances the balance of savory flavors.
• For braised dishes, turning off the heat and letting it rest, or reheating it the next day, allows the seasoning to penetrate the radish, making it much more delicious.
• Using oily Norwegian salted mackerel or fresh mackerel yields a tender and savory result.

Recommended for 🙋

• ⭐Those who want to make restaurant-style spicy and deep braised mackerel with radish at home.
• ⭐Those looking for a fish braising seasoning secret that is free of fishy smell and clings deliciously to the palate.