Main ingredients 🥩
mackerelgreen onioncooking sakemirinsoybean paste
Jung Ho-young's Mackerel in Soybean Paste Sauce
A tender mackerel stewed with a sweet and savory sauce that eliminates fishy odor, perfect as a side dish for rice.
🙋 Recommended for
- ⭐ Those seeking a soft, sweet-savory alternative to spicy Korean fish stews
- ⭐ Beginners hesitant to cook fish dishes due to concerns about fishy odor
Ingredients needed 🛒2 servings
- mackerel 1 fish
- green onion 1 bunch
- water enough to cover fish
- sugar 2 tablespoons
- cooking sake 3 tablespoons
- mirin 3 tablespoons
- Japanese soybean paste (or traditional soybean paste) 2 tablespoons
Recipe 🍳
- Clean the mackerel thoroughly, cut into pieces, and make diagonal slits on the back side.
- Cut the green onion into large pieces, about 4–5 cm long.
- In a pot, add water, sugar, cooking sake, and mirin, and bring to a gentle boil first.
- Once the broth starts boiling, add the mackerel and carefully skim off any foam that rises to the surface to prevent fishy odor from seeping into the sauce.
- When no more foam appears, use a sieve to evenly dissolve the soybean paste into the broth.
- Continue cooking over high heat, repeatedly pouring the sauce over the mackerel to coat it evenly.
- When the sauce thickens and develops body, add the prepared green onion and cook until the flavor is fully absorbed.
- Make diagonal cuts on the mackerel and cut green onion into large pieces.
- Add mackerel to boiling stew and carefully remove all rising foam.
- Dissolve soybean paste and continuously pour sauce over the fish while cooking over high heat; finish by adding green onion.
Cooking tips 💡
- Be thorough in removing the initial foam to prevent the fishy smell from transferring into the sauce.
- Cooking over high heat—not low—allows the mirin and sugar components to concentrate, creating a glossy sheen on the fish surface.
- If Japanese soybean paste is unavailable, use regular traditional soybean paste, strained through a sieve to remove any residue for a smooth texture.
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