Samchi Mu-Jorim: Spicy Braised Spanish Mackerel and Radish (3 Servings)

Peel the radish and cut into roughly 1.5 cm half-moons. Slice the scallion and chili. Pat the cleaned fish dry rather than rinsing it, and keep raw-fish utensils separate.

Mix gochugaru, soy sauce, garlic, ginger, sugar and pepper. This home version uses slightly less soy sauce and chili than the source recipe.

Spread radish in a pot with 400 mL water and half the sauce. Bring to a boil, lower to medium and simmer about 10 minutes, until the radish edges begin to soften.

Place the fish on the radish and spoon on the remaining sauce. Cover and simmer over medium-low heat for roughly 12–15 minutes; add a little water if the sauce dries out.

Add scallion and optional chili, baste with sauce and simmer another 5–8 minutes. Check a thick piece reaches 63°C (145°F), or is opaque and flakes easily with a fork.

Turn off the heat when the radish is easily pierced and the fish is cooked through. Serve with rice and some braising liquid, checking carefully for bones.