Solo Cooking God Canned Mackerel Jjigae
A foolproof, savory and slightly spicy stew where radish is first simmered in canned mackerel broth, then mackerel is added and reduced to create a delicious side dish that pairs perfectly with rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- The canned broth already contains rich umami and seasoning from the fish—never discard it; use it entirely as the base for a much deeper, more flavorful stew.
- Adding just a tiny bit of minced ginger (from a tube or similar product) effectively neutralizes the canned mackerel’s characteristic smell and any fishy odor. Omit if unavailable.
- The canned mackerel is already fully cooked, including the bones—crush the bones gently with a spoon and mix them into the soft radish and rice for an irresistible, satisfying bite.
Recommended for
- Those who want a clean, spicy-sweet fish radish stew without worrying about fish odor or prep work.
- Those who enjoy soft, well-seasoned stewed radish served on top of rice and mixed in with a spoon.
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