준비할 재료

고등어(대) 육수 400cc,
무 300g, 진간장 3T,
맛술 2T 고춧가루 5T
다진마늘 2T 설탕 1T
고추장 1/T 후추 1/2t
생강즙(다진생강)1/2T 육수


만드는 방법

1. 고등어는 손질하여 비닐팩에 담아 소금 1T 넣고 흔들어서 3시간 재워둡니다
(고기가 아무리 맛이 있어도 간이 안맞으면 맛이 안나요)
2. 무는 도톰하게 썰어둡니다
3. 물 1L에 멸치,새우, 다시마를 넣고 육수를 만듭니다(썰어둔 무도 같이 넣고 끓입니다)
4. 양념만들기: 진간장 3T, 맛술 2T , 생강즙(다진생강)1/2T, 다진마늘 2T, 고춧가루 5T, 고추장 1/2T
설탕 1T, 육수,후추 1/2t
5. 육수에서 무를 건져서 남비에 깔고 양파 1/2개 썰어서 깔아주고 재워둔 고등어도 가볍게 씻어서
남비에 둘러 담고 위에 준비한 양넘을 골고루 얻고 육수를 부어 끓여줍니다



Ingredients:

1 large mackerel
400cc broth
300g radish
3 tablespoons soy sauce
2 tablespoons cooking wine
5 tablespoons red chili powder
2 tablespoons minced garlic
1 tablespoon sugar
1/2 tablespoon gochujang (Korean red pepper paste)
1/2 teaspoon black pepper
1/2 tablespoon ginger juice (or minced ginger)

Instructions:

1. Prepare the mackerel: Clean the mackerel and place it in a plastic bag with 1 tablespoon of salt. Shake the bag to coat the fish evenly, then let it marinate for 3 hours. (Even if the fish is fresh, it won’t taste great without proper seasoning.)

2. Prepare the radish: Slice the radish into thick pieces.

3. Make the broth: In 1 liter of water, add anchovies, shrimp, and kelp to make the broth. Add the sliced radish into the broth as well and simmer together.

4. Make the sauce: In a bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1/2 tablespoon of ginger juice (or minced ginger), 2 tablespoons of minced garlic, 5 tablespoons of red chili powder, 1/2 tablespoon of gochujang, 1 tablespoon of sugar, a pinch of black pepper, and some broth to create the seasoning.

5. Assemble the dish: Remove the radish from the broth and layer it in a pot. Slice half an onion and place it on top of the radish. Rinse the marinated mackerel lightly and arrange it in the pot. Pour the prepared sauce over the fish and vegetables, then add the remaining broth.

6. Cook: Simmer everything together until the mackerel is tender and wellflavored. Serve hot and enjoy!