Kim Dae-seok's Mackerel in Radish Stew

• fresh mackerel 3 pieces
• sea salt 1 tablespoon (for marinating)
• radish 700g
• green onion 1 piece
• onion 1/2 piece
• green chili pepper 2 pieces
• kelp 10g
• water 600ml
• red pepper powder 3.5 tablespoons (3 tablespoons for seasoning, 1/2 tablespoon for garnish)
• generous amount of minced garlic 1 tablespoon
• minced ginger 1/3 tablespoon
• light soy sauce 3 tablespoons
• regular soy sauce 2 tablespoons
• mirin 2 tablespoons
• generous amount of onion paste solids 1 tablespoon

Recipe 🍳

Cooking tips 💡

• For stewing, always use fresh mackerel instead of salted or pre-processed ones like jebal mackerel, as this preserves the natural firmness and clean taste.
• Hard radishes should not be cooked with the fish from the start, as they won’t cook through inside and may burn on the outside; always pre-cook them in kelp broth first for a soft, candy-like texture.
• Use onion paste as a secret ingredient to add both umami depth and sweetness—substitute with 1 tablespoon of regular sugar or syrup if unavailable.
• To allow the vegetable aroma and mackerel flavor to fully penetrate the radish, maintain a gentle simmer with the lid closed during the final stage.

Recommended for 🙋

• ⭐Those who want to recreate a restaurant-quality, deep and mellow mackerel stew that rivals famous specialty restaurants.
• ⭐People looking to eliminate the fishy smell of fresh fish while enjoying the full essence of sweet-salty radish stew.
• ⭐Individuals seeking a spicy, warm, and satisfying main dish to elevate their dinner table during colder weather.