Slow-cooked mackerel with Korean spicy sauce

Overview

Slow-cooked mackerel in chili sauce is a delicacy that is often served on the dining table in Korea. Repeated pouring of spicy sauce and slow cooking is completely different from Japanese food, because in Japan, the fish is usually added after the soup is cooked. The long-term soaking allows the flavor of the soup to fully penetrate into the fish, eliminating the fishy smell. The radish cooked together also absorbs the deliciousness of the fish and the soup. It is sweet, spicy and delicious, and is a perfect match with rice.

Tags

• seafood
• high-end
• lunch
• dinner
• chili powder
• chili sauce
• ginger
• mackerel
• white radish
• white sesame
• white sugar
• wine
• bell pepper
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Add water to the soup pot and bring to a boil. Add the white radish and cook for ten minutes. Remove and rinse with cold water.

   

2. 2 Spread the daikon on the bottom of the pot and place the mackerel on top.

   

3. 3 Sprinkle soy sauce, chili sauce, chili powder, white sugar, wine, ginger, and white pepper evenly into the pot, cover the pot and heat over high heat.

   

4. 4 After boiling over high heat, remove the scum and add the bell peppers.

   

5. 5 Continuously ladle out the soup from the pot, pour it on the fish, and cook over medium heat until all the soup is gone and turn off the heat.

   

6. 6 Transfer to a plate, sprinkle with white sesame seeds, and enjoy.