Godeunguh Jorim (Spicy Braised Mackerel with Radishes)

While the radishes are boiling, marinate 1 large mackerel (cleaned and gutted, cut into 4 steaks) with 2 tablespoons low sodium soy sauce and 2 tablespoons mirin, cover and set aside for about 15-30 minutes

Combine 1 to 2 tablespoons gochugaru, 2 tablespoons gochujang 1 tablespoon doenjang (or miso), 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon garlic (minced), and 1 teaspoon ginger (grated) and set aside.

Using the same pot that the radishes were cooking in, add the mackerel on top of the radishes. Using a spoon smear the sauce on to the mackerel. Pour the remaining marinade of mackerel into the pot. Use about 1/2 cup water (or broth) to rinse off the remaining sauce from the bowl and pour over the liquid on the mackerel. Add 1/2 onion (quartered) and 3 green onions (chopped in 3-inch lengths). Cover the lid, bring to boil, then simmer for 15 mins.

Add 1 bunch watercress (or any greens like radish greens, minari, or swiss chard) and 2 serrano chiles (sliced) and cook for another 5 mins until the watercress has been fully cooked.

Occasionally spoon over the broth onto the fish as it boils. Turn the heat down and let the braise rest for at least half an hour to a few hours (this is my dad’s secret). Reheat before serving with rice and banchan.