Spicy braised mackerel with radish (Godeungeo-jorim)

1. Clean the mackerel, remove the head and tail and cut into 5-6 cm pieces; rinse in cold water and pat dry.

2. Peel the daikon, cut it into 1.5 cm thick rounds and lay them in the base of a wide, shallow pan; cut the onion into thick slices.

3. Mix the soy sauce, gochugaru, sugar, grated garlic and ginger and the pepper with the water, pour over the radish, bring to the boil and cook, covered, for 10 minutes.

4. Lay the fish pieces and onion on top, spoon the sauce over, then braise covered over medium heat for 15-20 minutes, basting with the sauce a few times.

5. Finally cook uncovered for another 3-4 minutes to thicken the sauce, then scatter over the diagonally sliced spring onion.

6. Lift onto a flat dish together with the radish, spoon plenty of sauce over and serve with steamed rice.

Tip: The radish is just as important as the fish: it soaks up the sauce, and many people eat it first. The ginger and a few minutes of uncovered cooking help tame the fishy smell of mackerel.