Lim Sung-geun's Mackerel in Mustard Seed Broth
A spicy, tangy mackerel stew simmered to perfection using a versatile mustard seed broth base, completely eliminating any fishy odor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always cook fish dishes with the lid open—this allows the fishy odor to escape with steam and helps the broth reduce faster.
- The final drizzle of perilla oil is key: it seals out any remaining fishiness and maximizes the rich, nutty aroma.
Recommended for
- Those who want to perfectly succeed at making fish stew at home without any fishy smell.
- People who enjoy a bold, rich broth to mix with rice for a satisfying side dish.
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