Kohdungoh (mackerel) jorim

My husband loves this dish. He even said it's the best he had so far.  

Ingredients: 

1 mackerel cleaned and cut

Korean radish

Slices of kimchi (tastes best with old kimchi)

1 large scallion

1 red pepper

1 cup of water

Sauce: 

5 tbs soy sauce 

2 tbs perilla oil (you can replace with sesame oil if you do not have perilla oil) 

3 tbs hot pepper powder (kochukaru)

2 tbs sesame seed

4 garlic cloves (ground the garlic) 

*i used a home made soy Sauce which is a little Sweet, so if you use store bought soy Sauce I would add 1 tbs Brown sugar

1 chopped scallion

Instructions:

Cut the radish about 1/2 thick and layer at the bottom of the pot as shown. 

Then layer kimchi on top as shown so that you cover all the radish. 

Then layer the cut fish ontop.

Mix all the Sauce ingredients and then pour the Sauce ontop and add the 1 cup of water after. 

Slice the scallion and red pepper ontop and cover.  I used leeks instead of scallions. 

Boil on high for 5 minutes. Then on low heat for 30 minutes. I then half convered the pot by Moving the lid and let it cook for another 20 minutes. I used a spoon to    Carefully flip the fish and moved things around so the Sauce is all over the dish and let it cook for another 10 minutes. 

Then it is ready to eat. Enjoy!