Kim Dae-seok's Sweet Potato Stem, Potato, and Mackerel Stew

• fresh mackerel 1 fish
• sweet potato stem 200g
• potato 1 piece
• onion 1 piece
• green onion 1 stalk
• green chili pepper 2 pieces
• red chili pepper 1 piece
• gochugaru 3 tablespoons
• sugar 1 tablespoon
• minced garlic 1 tablespoon
• minced ginger 1/3 tablespoon
• mirin 2 tablespoons
• soy sauce 2 tablespoons
• gochujang 1 tablespoon
• tomato ketchup 1 tablespoon
• water 1 cup (200ml)
• rice washing water 2 cups (400ml)

Recipe 🍳

Cooking tips 💡

• Do not add salt when blanching sweet potato stems—this can make them tough. Always use plain boiling water for best texture.
• Using rice washing water as the cooking liquid is crucial for eliminating the fishy smell from mackerel.

Recommended for 🙋

• ⭐Those who want to successfully make a spicy, deep-flavored mackerel stew without any fishy odor.
• ⭐People who enjoy the harmony of tender potatoes and soft sweet potato stems paired with mackerel.
• ⭐Anyone looking for a satisfying, appetite-awakening main side dish for dinner.