Make the sauce first. Mix 500ml of hot water, 2/3 tablespoons of sugar, 4 tablespoons of soy sauce, 3 tablespoons of cooking wine, 1 tablespoons of oligosaccharide, 1 tablespoons of chopped ginger, 2 tablespoons of minced garlic, 4 tablespoons of red pepper powder, 2/3 tablespoons of soybean paste, 1/2 tablespoons of red pepper paste.

Slice 1/4 radishes thinly and lay them in a pot first.

Add 1/2 of the sauce.

Boil the radish for 6-7 minutes first.

In the meantime, I cut the potatoes relatively thin

Slice the onion slightly thickly. (Finger size)

Cut 2 green onions sideways.

I'm going to cut Cheongyang chili peppers

Now, about 3 minutes after boiling, put the potatoes on the radish and boil them.

Make a slight cut on the mackerel in advance. (I used neofish mackerel and it was 210-280g per piece.)

For 7 minutes after boiling the radish, divide the mackerel into 3 pieces and put it on top of the radish and potato and pour the remaining sauce.

Put the onions one by one and boil them for 3 minutes without covering them over high heat. Cover them over medium heat for 6-7 minutes.

When boiling over medium heat for 7 minutes, add green onions and hot pepper and boil it one more time.

Add a tablespoon of perilla oil as the last way to catch the fishy smell of mackerel.

Rice water is the best way to get rid of fishy smell even when defrosting frozen mackerel. I dipped it slightly before cooking!