Spicy Garlic Korean Mackerel (Kunga): A Flavor Explosion

Ingredients

• Gin soy sauce: 3 tbsp
• Korean soy sauce (Yangjojang): null
• Finely minced garlic: 2 tbsp
• Coarsely ground Gochugaru (Korean red pepper flakes): 1 tbsp
• Finely ground Gochugaru: 1 tbsp
• Brown sugar: 1 tbsp
• Gochujang (Korean red pepper paste): 1 tbsp
• Doenjang (fermented soybean paste): 1 tbsp
• Makgeolli (Korean cooking wine): 1 tbsp
• Freshly grated ginger: 1/2 tsp
• Chung (fermented plum extract syrup): 1 tsp
• Agave or rice syrup: null
• Freshly ground black pepper: 1/8 tsp
• Medium-sized onion: 1/2
• Green onion: 1
• Red pepper: null
• Korean radish: 2 thick slices (approx. 100g)
• Mackerel fish (Kung): 400g
• Cooking oil: 1 tbsp
• Water: 1.5 cups
• Sesame seeds: null
• Sesame oil: null
• Kimchi: null