Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mother's stewed mackerel and daikon radish with gochujiang chilli paste. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste is something which I have loved my entire life. They are fine and they look wonderful.
The radish will absorb the soy sauce based broth, so it will look brownish and a little translucent when cooked nicely. Tilt the pot and use a spoon to push aside the mackerel and radish to make empty spot for the Made with: daikon radish, ginger, green chili pepper, green onion, hot pepper flakes. Gochujang (fermented red chili pepper paste) is a condiment that's spicy, savory, slightly sweet, and salty.
To get started with this particular 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 can achieve that.
The ingredients needed to make Mother's Stewed Mackerel and Daikon Radish with Gochujiang Chilli Paste:
- Take Mackerel
- Get Daikon radish
- Get knob Ginger
- Get Japanese leek (or green onion)
- Take Garlic
- Take Sake
- Make ready Gochujang
- Prepare Soy sauce
- Get Water
- Get Sesame seeds
Mackerel with a lemon stewed in the microwave oven. Boiled potatoes, vegetable salad and stewed mackerel on a plate. Gochujang is a savory, sweet and spicy condiment made from red hot chile peppers, glutinous rice, fermented soybeans, salt, and more. Perfect for making spicy Korean dishes such as bibimbap, kimchi stew, spicy chicken wings, and super good on popular food items like hamburger, tacos, pork belly.
Steps 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.
Gochujang Jjiagae is a popular camping food among Koreans because it is a great way to make a hearty, satisfying meal with just a can of tuna and some vegetables. -Red chili pepper and green chili peppers can be replaced with regular red and green peppers. Ggakdugi Kimchi (Korean Pickled Daikon Radish). It must be the bright red Korean chili flakes and/or paste. Other chilies won't taste the same. To me, Korean gochujang has a slight sweetness.
So that’s going to wrap this up for this special food mother's stewed mackerel and daikon radish with gochujiang chilli paste recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
