Ttukdak Hyung's Driver's Restaurant Braised Mackerel with Radish

Name: Ttukdak Hyung's Driver's Restaurant Braised Mackerel with Radish
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 fresh mackerel; 1/2 radish; 2 potatoes; about 10 anchovies; 1–2 pieces dashima; 2 cheongyang chili peppers; 2 slices ginger; 1/2 cup Jin-ganjang (based on soju glass); 1/2 cup fermented anchovy sauce (based on soju glass); 1/2 cup cooking wine (based on soju glass); 5 tablespoons gochugaru; 2 heaping tablespoons minced garlic; 1 heaping tablespoon doenjang; 1/2 tablespoon Miwon; 1/2 onion; 1 large green onion

A driver's restaurant-style braised mackerel with radish, generously loaded with radish and potato and simmered harmoniously in a spicy seasoning.

35 min Difficulty Normal Meat & mains

Main ingredients

mackerel radish potato anchovies dashima cheongyang chili pepper ginger gochugaru minced garlic doenjang

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mackerel radish potato anchovies dashima cheongyang chili pepper ginger gochugaru minced garlic doenjang

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A perfectly deboned salted mackerel braised with sweet radish and deeply savory seasonings that soak into the fish, making it a real 'rice thief.'

30 minNormalMeat & mains

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Aha Bujang's Braised Mackerel with Radish

A restaurant-style braised mackerel with radish, simmered down in a savory-sweet sauce until the radish is tender and the mackerel is infused with deep umami.

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Detailed recipe

Quick recipe

Cooking tips

Cut the radish into 1cm-thick slices for a good eating size; do not slice too thin or too small.
Use fresh mackerel, boil over high heat for 20 minutes, and turn or stir occasionally.

Recommended for

Those who want to make a spicy and delicious braised fish without any fishy smell.
Those who want to enjoy a hearty dish with mackerel, radish, and potato together.
Those looking for a fish dish that works great as a side dish for rice and also as a drinking snack.

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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.

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