Main ingredients 🥩
marinated mackerel filletsradishoniongreen oniongreen chili pepperred chili peppergochujangdoenjangsoy saucemirinred pepper powdertuna extract
Jung Ho-young's Mackerel and Radish Stew
A spicy, refreshing fish stew with mackerel that has had its fishy odor removed and radish, enhanced with a versatile stew sauce
🙋 Recommended for
- ⭐ Those looking to prepare a hearty, spicy, and tangy fish stew for a satisfying home meal
- ⭐ Home cooks interested in learning how to prepare clean-tasting mackerel without fishy odor
Ingredients needed 🛒2 servings
- marinated mackerel fillets 1 pack (4 pieces)
- radish 1/4 head
- onion 1/2 medium
- green onion 1 stalk
- green chili pepper 1
- red chili pepper 1
- rice washing water 500ml
- gochujang 2 tablespoons
- doenjang 1 tablespoon
- soy sauce 2 tablespoons
- mirin 1 tablespoon
- red pepper powder 3 tablespoons
- sugar 2 tablespoons
- tuna extract 2 tablespoons
- minced garlic 1 tablespoon
- minced ginger 0.5 tablespoon
- pepper to taste
Recipe 🍳
- Cut the marinated mackerel fillets into 4 pieces, soak them in rice washing water to remove saltiness and fishy odor, then rinse briefly under cold water.
- Slice the radish evenly but not too thickly, and spread it uniformly on the bottom of the pot.
- Pour 500ml of rice washing water into the pot, then add gochujang, doenjang, soy sauce, mirin, red pepper powder, sugar, tuna extract, minced garlic, and minced ginger according to the specified amounts to make the stew sauce.
- Add thickly sliced onion and bring the broth to a boil first, until the radish is partially cooked.
- Once the broth starts boiling, add the prepared mackerel fillets and simmer over medium heat.
- Skim off any foam that forms during boiling, then add sliced green onion, green chili pepper, and red chili pepper.
- Season with pepper to taste, then continue simmering until the broth reaches your desired consistency and the radish is fully cooked.
- Soak mackerel in rice washing water to remove fishy odor, slice radish and lay it at the bottom of the pot.
- Bring the rice washing water with the universal stew sauce and onion to a boil, cooking until the radish is tender.
- Add mackerel, green onion, chili peppers, and pepper, then simmer over medium heat until the broth thickens.
Cooking tips 💡
- Using pre-marinated mackerel fillets reduces cooking time and ensures the seasoning penetrates well into the fish.
- To reduce sweetness, adjust the sugar amount to 1 tablespoon based on personal preference.
- Avoid high heat, as it may cause the mackerel flesh to break apart; maintain medium heat throughout.
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