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.
Ingredients needed 2 servings
Recipe
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.
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.
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