go deung o jo lim (spicy mackerel stew)

Go deung o jo lim (Spicy mackerel stew)
serves 4

1 large go deung eo (Japanese mackerel, 12-14 inches)

1 Lb Korean radish, sliced in 1/2 inch thick

1/2 cup soy sauce

1/3 cup water

2 tablespoons sugar

1.5 tbsp minced garlic

2 teaspoons goo choo ga roo (Korean chili powder)**

1/2 teaspoon cheong ju (sake)

1/2 onion, sliced*

1 hot chili, sliced*

Cut mackerel into 2-3 inches in a bias.
Throw away heads.
Wash, drain.

Put radish on the bottom of a pot.
Add mackerel, try to spread evenly.
Pour soy sauce to mackerels.
Add water, sake, sugar and minced garlic.
With a spoon, mix carefully and try not to smash the fish.
Put goo choo ga roo (Korean chili powder) on top of mackerels.
Add onion and chili.

Cover and start cooking on a high heat.
If they boiled, reduce to medium, cook for another 8-10 minutes.
Spoon soy sauce over mackerels occasionally.

* optional
** Some chili powders are not very hot, in that case you can add more