Easy Mackerel and Dried Radish Greens Soup (Chueotang Style!)
Delicious and Hearty Mackerel and Dried Radish Greens Soybean Paste Stew Recipe, Made Simply with Canned Mackerel – Taste That Rivals Chueotang!
Introducing a dried radish greens soybean paste stew where you can enjoy the deep and rich flavor of chueotang (loach soup) using just canned mackerel, without the need for expensive loach! The savory soybean paste, tender mackerel, and fragrant radish greens combine to create a rice-stealing dish. On a chilly day, a hot bowl of this soup will warm you up from the inside out with its magical taste.
Main Ingredients- 1 can (400g) Canned Mackerel
- 1 handful Dried Radish Greens (Siraegi) (approx. 100g, boiled and prepared)
- 8 cups Dashima (Kelp) and Anchovy Broth (approx. 1.6L)
- 1 stalk Scallion (Green Onion)
- 2 Korean Green Chilies
- 1 handful Fragrant Perilla Leaves (Baechohyang)
Cooking Instructions
Step 1
First, prepare 1 can (400g) of canned mackerel. Drain the liquid from the can, and carefully place the tender mackerel flakes into a pot. Be careful not to mash the fish too much.
Step 2
The bones in canned mackerel are soft and edible, so you don’t necessarily need to remove them. However, if you dislike the texture of bones, you can carefully remove the thick central bones. For most people, eating them with the bones is perfectly fine.
Step 3
Now it’s time to add the seasonings. Add 3 tablespoons of soybean paste, 1 tablespoon of red pepper flakes, and 1 tablespoon of minced garlic to the pot. Mix these with the mackerel flakes to marinate them. Gently mix to ensure the seasoning coats the fish evenly.
Step 4
Add 1 handful of boiled dried radish greens (siraegi), cut into bite-sized pieces about 5cm long, into the pot. Cutting them into shorter lengths makes them easier to eat as the soup reduces.
Step 5
After adding the radish greens, gently mix them with the mackerel flakes so as not to break them apart. It’s important to mix lightly so that all ingredients combine well.
Step 6
Now, it’s time to add the broth. Pour in 8 cups (approx. 1.6L) of the prepared kelp and anchovy broth into the pot, ensuring it covers the ingredients adequately.
Step 7
Stir everything together with a spatula to combine the ingredients and seasonings, then place the pot on the stove over high heat and bring it to a boil.
Step 8
Once the soup is vigorously boiling, reduce the heat to medium. Simmering over medium heat allows the flavors of the ingredients to fully infuse into the broth. Let it simmer for about 10-15 minutes.
Step 9
While the soup is simmering, thinly slice 1 stalk of scallion diagonally, and also slice 2 Korean green chilies diagonally. Add the sliced scallions and chilies to the pot and continue to cook. If you like it spicier, you can increase the amount of green chilies.
Step 10
Rinse 1 handful of fragrant perilla leaves (baechohyang) thoroughly under running water. Instead of chopping them finely, tearing them roughly with your hands will release more aroma.
Step 11
Finally, add the prepared perilla leaves to the pot. For that signature chueotang-like aroma, add a pinch of zanthoxylum powder (sansho pepper) to your liking. The flavor of zanthoxylum powder is quite strong, so it’s recommended to start with a small amount and add more after tasting. Stir well and simmer for another moment until the delicious mackerel and dried radish greens soybean paste soup is ready!
