STEP 1/9
Soak the trimmed mackerel in rice water for about 20 minutes. (Removing the fishy smell)
STEP 2/9
Wash dried radish leaves clean and cut them into edible lengths.
I just did it, but if it's tough, you can take off the glue and cook.
STEP 3/9
Cut the dried radish greens, 1/2T of doenjang, and cooking wine
Add rice wine and season it.
STEP 4/9
Shred the onion and slice the green onion diagonally.
STEP 5/9
Chop the cheongyang red pepper sideways.
STEP 6/9
Cut 100g of radish into quarters.
STEP 7/9
Red pepper powder 5T, red pepper paste 1/2T, sugar 1T, anchovy sauce 1T, minced garlic 1.5T, grain syrup 1T,
Make a braised sauce with 2T of ginger liquor.
STEP 8/9
Put radish and soybean paste marinated dried radish in a pot and put mackerel, broth pack, and 200ml of water. When it boils, take out the broth pack
Add seasoning, onion, and red pepper and bring to a boil.
STEP 9/9
When mackerel and radish are cooked, add green onions and complete.
I tried everything to get rid of the fishy smell of mackerel, but soaking it in rice water was the most effective. If you soak it in rice water, not only the fishy smell but also the flesh becomes hard and doesn't break.