Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too. If you put the daikon in the pan first the mackerel will not break apart while simmering. I wanted to make a Korean-type dish so I added gochujiang. Try with any vegetables that you'd like.
Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook mother's stewed mackerel and daikon radish with gochujiang chilli paste using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- Take 2 fillets Mackerel
- Take 1/2 Daikon radish
- Take 1 knob Ginger
- Prepare 200 ml Japanese leek (or green onion)
- Get 1 clove Garlic
- Take 1 tbsp Sake
- Prepare 3 tbsp Gochujang
- Make ready 1 tbsp Soy sauce
- Get 133 ml Water
- Get 1 Sesame seeds
Ingredients Mackerel, soy sauce, sugar, hot pepper flakes, garlic, ginger, Korean radish (or daikon), onion, green onions, green and red chili peppers. Fresh mackerel and daikon radishes are braised in a sweet and spicy sauce flavored with gochujang and Korean red pepper flakes. "Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable–pan-fried, grilled, braised, canned, and smoked during my days in Seoul," says mykoreaneats. See more ideas about Recipes, Asian recipes, Food. Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar.
Instructions to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- Cut each fillet into 3 even pieces. Sprinkle lightly with salt and chill in the fridge for about 1 hour to firm up the flesh.
- Peel the daikon radish and cut into 1-cm thick half rounds. Thinly slice the ginger. Cut the Japanese leek into 3-cm lengths. Grate or crush the garlic.
- Put the daikon radish in a sauce pan. (It will break apart while cooking if you add the fish first).
- Add the mackerel, Japanese leek. ginger, grated garlic, and sake.
- Add the gochujiang, soy sauce, and water. Bring to a boil, then reduce the heat to low and simmer.
- Ladle the sauce over the fish occasionally to allow the mackerel to absorb the flavour. It's done when the daikon becomes tender. Sprinkle with plenty of sesame seeds.
See more ideas about Recipes, Asian recipes, Food. Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. It features the cutlassfish / largehead hairtail fish, with its tender flaky texture and delicate sweet savoury flavour, stewed together with water, salt, kabocha squash, daikon radish, gochujang / fermented red chili paste, and spring onions. Bring it to a boil over high heat. Drop in the fish, clams and tofu.
So that is going to wrap it up with this exceptional food mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
