Korean Style Braised Mackerel

When I’m bloated, tired, and brain-fogged before my period, this is one of the most nourishing meals I make.

This hormone-supportive Korean-style braised mackerel is warming, grounding, and deeply satisfying.

It’s not the most aesthetic dish, but it’s rich in omega-3s, protein, and anti-inflammatory ingredients that help me feel clearer, more energized, and supported before my cycle.

▪️ Find the full recipe on my blog

▪️ Ingredient deep dive now up on Substack

When I was a little girl this is one of the meals my best friends halmoni (grandma) and gomo (aunt) would make us. Eating it always makes me feel nostalgic.

I often eat this for dinner with some kale or spinach namul, sometimes with and sometimes without rice.

This will keep in the fridge for 4 to 5 days. So it’s a great meal to prep in advance.

Recipe notes:

When choosing a can of mackerel make sure it’s a variety that is bone-in. That is what makes this dish high in calcium.

Ingredients:

• 15oz canned Mackerel, bone in.

• 1 large white onion, thinly sliced

• 1 medium to large daikon radish, cut into half moon or quarter moon shapes

• 6 cloves of garlic, minced

• 1 thumb ginger, grated or minced

• 5 tbsp coconut aminos (or gluten free soy sauce)

• 2 medium scallions, cut into thirds

• 1 cup water

Preparations:

• Add the onions to a medium to large cast iron skillet.

• Layer the daikon on top making sure they’re evenly spread out.

• Drain the can of mackerel. Then place it on top of the radishes. Add the scallions as well.

• Add the coconut aminos, minced garlic and ginger to the skillet.

• Pour the water over everything. Then bring this to a boil and simmer for 20-30 minutes or until the radish is fully cooked through.

• The radish should absorb the coconut aminos nicely.

• Serve with kale or spinach namul and rice (optional)