One of the first Korean fish dishes I learned from my mom is this Korean Radish & Mackerel Jorim. It's not a fancy dish, it's super economical and is quite easy to make. Mackerel is a stronger tasting fish and the meat is so tender when cooked properly. It literally melts in your mouth. My love and the hubs both enjoy this dish as much as I do. Have any of you tasted mackerel? Yay or nay?
I've always used Atlantic or Boston Mackerel. My mom used it and I followed. Why change a good thing, right? And after reading up on this specific fish, I had no idea that it contained such high levels of Omega 3's, more so than salmon. Who knew? Abundant in Vitamin B12 with lower levels of mercury compared to other types of Mackerel.
I called my mom and asked her for this recipe many years ago. In fact, it was one of the first dishes I cooked for the hubs while we were still dating. Wow, that was what 9, 10 years ago. I think I made this dish twice, maybe three times since we've been together. I need to make it more often now that I know it contains such awesome vitamins.
Korean Radish & Mackerel Stew
2 Medium Mackerels, cleaned, gutted with head & tails off and cut into two inch pieces (ask the fish dude to do it for you)
1/2 Medium Korean Radish, cut into half inch thickness
3 Garlic Cloves, finely minced
1/2 Cup Kikkoman Soy Sauce
1 tbsp Sesame Oil
2 tbsp Sugar
1 tsp Korean Red Pepper Flakes (you may add more)
1/4 Cup Water
1. Peel the skin off the Korean radish, cut and line the bottom of a medium pot. Clean the Mackerel, dry and place the pieces of fish on top of the radish.
2. Make the sauce. Add the soy sauce, water, garlic, sugar, sesame oil & red pepper flakes and mix well. Pour the mixture evenly on top of the fish. No need to stir. Bring to a boil on medium/high heat then reduce heat to medium and cook for about 10-12 minutes.
Simple, economical and most importantly healthy. Enjoy!