Godeungeo jorim

Method

1. 1 Cut the mackerel into 4 cm thick slices, rinse them thoroughly, and then soak them in soju for 10 minutes to remove the fishy smell.
2. 2 Slice the white radish into 1.5 cm thick slices and arrange them to cover the bottom of the pot as a lining.
3. 3 Mix Korean chili powder with soy sauce, sugar, minced garlic and ginger, and a bowl of water.
4. 4 Arrange the fish on top of the radishes, pour the braising liquid evenly over them, bring to a boil, then reduce the heat and simmer for 20 minutes.
5. 5 Pour the broth over the fish several times, then simmer for another 10 minutes until the sauce thickens.
6. 6 Add the sliced fresh chili peppers and green onions, cook for another 2 minutes, then remove from heat and serve hot.

With an appliance

• Oven 45 min

  Replace step 4: cover, and cook in the oven at 170 degrees for 25 minutes; the radishes lining the bottom will still absorb enough flavor, and the fish pieces won't break apart when the braising liquid is poured over them.