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![KONKON TV [Korean food]](https://yt3.ggpht.com/I6FMoi7MPO7SanWpn2AqM6U10iE3gtb0SmmursluGH5noDH-yzGZFAd0fak-S0plNl_7p9KV-B4=s240-c-k-c0x00ffffff-no-rj)
45minutes
Cut the mackerel in half, cut the radish into half-moons with a width of 1.5 cm, slice the onions into thin slices, and cut the green onions into small pieces of about 3 cm.
Spread radish in a pan, add kelp and water, and simmer on medium heat for 15 minutes.
Mix all of (A) to make miso sauce.
Take out the kelp.
Add mackerel, miso sauce, and onions in that order, cover and simmer on medium low heat for 20 minutes.
Add green onions and simmer for another 5 minutes to complete.
・ Simple recipe of Korean classic home-cooked mackerel boiled "Kodung Ochorim".
・ Be sure to use Korean brand gochujang.
・ If you don't have kelp, you don't have to add it.
・ If you do not have plum extract, increase the amount of starch syrup to "2.5 tbsp".
・ When adding mackerel and simmering, sprinkle miso sauce with a spoon and then simmer to make the taste spread and delicious.
・ Even while boiling, it is good to sprinkle the broth on the whole so that the taste is spread.
・ Recommended because it goes well with white rice and Korean seaweed.
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