Braised mackerel pike (kkongchi jorim)

1 can of mackerel pike

1 cup daikon radish sliced

1 onion sliced

Sauce1 TBS garlic

1 TBS ginger

2 TBS pepper flakes (gochugaru)

2 TBS soy sauce

1 TBS red pepper paste (gochujang)

1 tsp sugarLayer radish and then onion in the pan.

Open the can of mackerel pike and add the liquid to the pan. Place the fish on top of the onion and radish. Put sauce on fish and add 1/4 cup water. Braise in high for 8 minutes with lid on, spoon broth over sauce and fish. Reduce heat and cook for 20 more minutes. Top with green onion.