Prep Ingredients

• Cut your cleaned mackerel into medium-sized sections (cut each piece about to the second crease in your pinky finger - reference video). 
• Peel the Korean Radish. Cut into thin circles. Then cut each circle in half. 
• Cut Spring Onion pieces into thin slices. 
• Make Braising Sauce: Thoroughly mix Soy Sauce (4 Tablespoon), Gochugaru (1 Tablespoon), Gochujang (2 Tablespoon), Honey (2 Tablespoon), Mirim (2 Tablespoon), Garlic (1 teaspoon!) and Black Pepper (few shakes)
• Take out a large pot. Add Korean Radish on the bottom. Then place the mackerel pieces on top. Then add spring onion pieces over the top. 
• Add in the Spicy Braising Sauce. Next, add in the water (1 cup) into your marinade bowl and wash out the remainder into your pot. 
• Put the pot on medium-high heat. Place lid on. Bring up to a boil. 
• After it comes to boil, we'll reduce it for 20-25 minutes (with the lid on) (Note: 10 minutes in, open the lid and make sure the fish pieces are submerged into the sauce as well)
• After 20-25 minutes, the broth will have reduced into a small layer of sauce. You'll see large bubbles  form at the bottom of the pot (reference video). Now, turn the heat off. 
• Plate and enjoy with a bowl of hot rice!