Kim Dae-seok's Mackerel in Radish Stew
Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.
Ingredients needed 4 servings
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.
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