Recipe Author: Imsun & Emily Miller

Hometown: Busan, South Korea

This is a traditional Korean recipe that my mother, Imsun, has prepared for me throughout my life.  Eating these cultural dishes has been the most simple and delicious way to honor and connect with my mother and my heritage. When visiting relatives in Korea, they are always amazed at how enthusiastically I devour the gamut of Korean food, no matter how spicy or garlic-laden. Today, we cooked this braised mackerel together.  

Another version of this recipe uses black cod. Strongly-flavored fish excel in this preparation, so Pacific bonito, skipjack, or cooking-grade bigeye tuna are great fits for this recipe too. I think it is well-suited for adaptation to many species of fish, braised whole, so get creative with your choice of fish! 

My mother purchased this Atlantic mackerel from a local Korean supermarket. In her part of Southern California, it is difficult to find a specialty seafood market that sells local or U.S. caught fish. She lives a bit too far inland for that. While we prefer to eat local species that are caught with sustainable methods, and buy direct from fishermen and women, it can be challenging to find local sources for mackerel. In the U.S., it is seen as a bait fish rather than a species for human consumption. What a shame! You would all agree it deserves greater appreciation, if you could have tasted our meal!  

Ingredients

Serves 4 people.

• 2 large whole mackerel 

• 1 large daikon radish

• 1 onion

• Bundle of green onions

• Bundle of red Korean chile peppers (optional)

• 1 cup water

For seasoning

• ½ cup soy sauce

• 2 tablespoon sesame seed oil

• 1 tablespoon gochujang (korean red pepper paste)

• 2 tablespoons white sugar

• 4 tablespoons gochugaru (Korean red pepper flakes)

• 5 large cloves garlic, minced

• 1 “thumb” of ginger, minced

Imsun & Emily Miller

Imsun Miller was born and raised in Busan, South Korea, a few kilometers from Jagalchi, an internationally-known open-air fish market and shipping port.

South Korea has modernized rapidly in the last few decades due to industrial and economic growth, but in the time of Imsun's youth, her family relied heavily on foraged seafood and whole-fish consumption out of financial necessity. Imsun maintains traditional eating practices and enjoys sharing them with others.

A common refrain in her kitchen is: "you have to suck on the head!" She takes great pleasure from being resourceful, and feeds her memories of Busan by preparing these cultural recipes. There is no waste in her kitchen, and what is not eaten is turned over into compost for her elaborate garden.

How to Prepare