Kim Dae-seok's Mackerel Stew
A mackerel stew that reduces fishy odor using vinegar and salt brining, ensuring the flesh stays intact and doesn't easily fall apart during cooking.
Ingredients needed 3 servings
Recipe
Cooking tips
- Remove the gills and blood clots from the mackerel completely and wash thoroughly to minimize fishy odor.
- After salting the mackerel for 30 minutes, pat dry—it will become firmer and less likely to break apart during cooking.
- Cooking the radish first before adding the mackerel allows the vegetable to soften gradually while the fish cooks.
Recommended for
- Those who find it difficult to control the fishy smell when making fish stews at home.
- People looking to create a hearty main dish with tender radish infused with rich flavor and chewy mackerel flesh packed with seasoning.
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