Prep 10 min·Cook 20 min

1. 1You're here
   Step 1.

   Cut the mooli into 1 cm thick rounds, then halve them. Lay them in a single layer in a wide, lidded frying pan or shallow casserole.

   300 g Mooli, peeled

   Knife work
2. 2
   Step 2.

   Mix the gochugaru, gochujang, soy sauce, mirin, sugar, garlic, ginger, pepper and water.

   2 tbsp Gochugaru (Korean chilli flakes)1 tbsp Gochujang (Korean chilli paste)3 tbsp Light soy sauce2 tbsp Mirin1 tsp Sugar4 cloves Garlic, minced10 g Ginger, grated¼ tsp Black pepper300 ml Water

3. 3
   Step 3.

   Pour half the sauce over the mooli, cover and simmer over medium heat for 8 minutes until the mooli starts to turn translucent.

   300 g Mooli, peeled3 tbsp Light soy sauce

   8 minBraise / stew
4. 4
   Step 4.

   Cut each mackerel fillet in half. Lay the fish skin side up on the mooli, add the onion and pour over the rest of the sauce.

   4 Mackerel fillets, skin on½ Onion, sliced3 tbsp Light soy sauce

   Knife work
5. 5
   Step 5.

   Cover and simmer for 6 minutes, spooning the sauce over the fish now and then. Uncover and cook for 2–3 minutes more to thicken the sauce.

   4 Mackerel fillets, skin on

   9 minBraise / stewSauce making / reducing

   Wok-chan's tip鑊仔貼士

   Don't stir: mackerel breaks easily. Tilt the pan and spoon the sauce instead.
6. 6
   Step 6.

   Scatter over the spring onions and chilli, simmer for 1 minute and serve with rice.

   2 stalks Spring onions, in 5 cm lengths1 Green chilli, sliced

   1 min