Delicious Salted Mackerel Stew Recipe (No Fishy Smell)
Easy and Delicious Salted Mackerel Stew Golden Recipe
We all know the song about the mackerel in the fridge… Mackerel is one of the most beloved fish in Korea, often vying for the top spot with squid. Packed with chewy texture and rich nutrients, this mackerel stew recipe promises a delightful meal with no fishy odor. The savory yet sweet sauce is perfect for a bowl of rice, making it a true ‘rice thief’! Let’s bring the comforting taste of homemade cooking to your table with this easy mackerel stew.
Main Ingredients- 1 Salted Mackerel, cleaned (approx. 300g)
- 2 Tbsp Cheongju (rice wine, for removing fishiness)
- 1 piece Radish (approx. 15cm diameter, 3cm thick)
- 1/2 medium Onion
- 2 stalks Green Onion (about 10cm of the white part)
- 1 Cheongyang pepper (optional, for spicy kick)
- 1 Red Chili pepper (for color and mild spiciness)
- 1 cup Water (200ml)
Mackerel Stew Seasoning- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 tsp Doenjang (Korean soybean paste, for umami)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or cooking rice wine)
- 1 tsp Ginger Syrup (or 1/2 tsp minced ginger)
- Pinch of Black Pepper
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 tsp Doenjang (Korean soybean paste, for umami)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (or cooking rice wine)
- 1 tsp Ginger Syrup (or 1/2 tsp minced ginger)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, rinse the cleaned salted mackerel under cold running water. Cut it into pieces about 5cm thick. Sprinkle 2 tablespoons of Cheongju (rice wine) evenly over the mackerel pieces and let it marinate for about 10 minutes to eliminate any fishy smell. After marinating, pat the mackerel dry with paper towels to ensure a clean taste.
Step 2
Next, prepare the vegetables. Peel the radish and cut it into thick rounds, about 3cm thick. Slice the onion into thick strips. Cut the green onions into roughly 10cm lengths, focusing on the white parts. Slice the Cheongyang and red chili peppers diagonally to add color and a mild heat.
Step 3
Now, let’s make the essential seasoning for this delicious mackerel stew. In a bowl, combine 1.5 Tbsp Gochujang, 1.5 tsp Doenjang, 2 Tbsp Gochugaru, 1.5 Tbsp Soy Sauce, 1 Tbsp Sugar, 1 Tbsp Minced Garlic, 2 Tbsp Mirin, 1 tsp Ginger Syrup (or minced ginger), and a pinch of black pepper. Mix well until there are no lumps. Adding a little Doenjang enhances the savory flavor.
Step 4
Prepare a wide, heavy-bottomed pot. Place the prepared radish slices at the bottom of the pot. Spread about 1/3 of the seasoning mixture evenly over the radish. Pour in 1 cup (200ml) of water, then bring it to a boil over high heat.
Step 5
Once the water comes to a rolling boil, reduce the heat to low. Cover the pot and let it simmer for about 8 to 12 minutes, or until the radish starts to become tender but still has a slight bite. Avoid overcooking the radish to prevent it from becoming mushy.
Step 6
When the radish is partially cooked, it’s time to add the mackerel. First, arrange the sliced onions in the pot, then place the marinated mackerel pieces on top of the onions. Pour the remaining seasoning mixture evenly over the mackerel and vegetables. Cover the pot again and let it simmer for another 10 to 15 minutes, or until the sauce has reduced and become slightly syrupy.
Step 7
During the simmering process, it’s crucial to occasionally open the lid and spoon some of the broth over the mackerel and radish. This helps the flavors penetrate deeply and keeps the fish moist. Also, gently shake the pot from time to time to prevent the sauce from sticking or burning at the bottom.
Step 8
Finally, arrange the sliced green onions, Cheongyang peppers, and red chili peppers attractively on top of the mackerel. Let it simmer for just 1 more minute until the salted mackerel stew is complete. You can let it rest for a few minutes after turning off the heat for even deeper flavor.
