Korean Spicy Braised Mackerel and Radish (4 Servings)

Use cleaned, gutted mackerel and pat dry. Cut radish into 1.3 cm slices, slice onion, and prepare garlic, ginger and scallions.

Dissolve 1 tbsp gochujang into 720 ml water and stir in 2 tbsp gochugaru and 2 tbsp soy sauce.

Heat 1 tsp oil in a deep pot and sauté onion until it starts to soften; add garlic and briefly stir.

Push onion aside, layer radish on the bottom and mackerel on top; add seasoning liquid so it reaches roughly two-thirds of the fish.

Bring to a boil, reduce to medium and simmer until the radish is tender. Spoon broth over the fish instead of stirring the pieces.

Check the thickest fish part reaches 63°C or is opaque and flakes easily. Add scallions, ginger and 1 tsp sugar, then simmer briefly.

Divide fish and radish among four dishes, spoon over sauce and serve with rice, warning diners about fish bones.

Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze; reheat leftovers to 74°C.