Main ingredients
mackerelradishpotatoonioncheongyang chili pepperred chili pepperlarge green onionJin-ganjangfermented anchovy saucefermented sand lance saucegochugarucooking wineminced garlicminced gingerblack pepperstarch syrupgochujang
Yoon Yi-ryeon's Braised Mackerel with Potatoes
A rice-stealing braised fish dish where radish and fluffy potatoes are cooked in stages, then simmered down in a spicy soy-based seasoning sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Thoroughly washing the blood around the mackerel bones reduces any fishy smell.
- Cook the radish first with the pre-seasoning before adding the mackerel so it becomes tender.
- Add gochujang and starch syrup at the end to adjust the thickness and gloss.
Recommended for
- Those who want to enjoy a hearty meal by mixing rice with the spicy, pungent braising liquid.
- Those who love the combination of sweet, fluffy braised potatoes and tender mackerel flesh.
- Those who want to learn the traditional fish-braising technique where the seasoning penetrates deep into the fish rather than just coating the surface.
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