Kim Dae-seok's Sweet Potato Stem, Potato, and Mackerel Stew
A richly flavored mackerel stew with fresh sweet potato stems and soft potatoes, simmered with a special sauce enhanced with ketchup, eliminating any fishy odor.
Ingredients needed 3 servings
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.
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