Braised Mackerel - Layering Radish and Kimchi with Broth Makes a Rich, Deep Sauce

Steps

1. 1

   Cut the white part of the radish into large chunks, add water and soy sauce in a 7:1 ratio to cover, and simmer.

2. 2

   Use ripe or aged kimchi; pan-fry it in a lightly oiled pan with a small amount of water.

3. 3

   Once the radish and kimchi are cooked, lay the radish and potato at the bottom of a pot, and place the kimchi on top.

4. 4

   Add the mackerel, drizzle a little cooking oil, pour in 1 cup of the radish broth and enough water to just cover the mackerel, add 1 cup of all-purpose spicy sauce, and braise.

5. 5

   When about 80% reduced, add green onion and cheongyang chili peppers and continue to braise until done.