Hearty and Savory Mackerel Chueo-tang (Fish Stew)
Nourishing Meal Possible with Canned Mackerel?! Mackerel Chueo-tang
I usually love chueo-tang, but making it at home is quite a hassle.
Ingredients- 1 can (15 oz) Canned Mackerel (with oil)
- 1 stalk Green Onion
- 1 Korean Chili Pepper (Cheongyang)
- 1 Red Chili Pepper
- 1 handful King Oyster Mushrooms (or similar, about 50g)
- 1 medium Potato
- 5 Tbsp Perilla Seed Powder
- 5 cups Water (1,000ml)
Seasoning- 1 Tbsp Doenjang (Fermented Soybean Paste, Korean)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Sesame Oil
- 2 Tbsp Fish Sauce (Anchovy or Tuna flavor)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger (approx. 5g)
- 1 Tbsp Doenjang (Fermented Soybean Paste, Korean)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Sesame Oil
- 2 Tbsp Fish Sauce (Anchovy or Tuna flavor)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger (approx. 5g)
Cooking Instructions
Step 1
First, we’ll be using the oil from the canned mackerel, so don’t discard it. Drain the mackerel from the can slightly, reserving the oil. Using a fork or spoon, gently remove the bones and mash the mackerel flesh until it’s flaky. Small pieces are fine. Peel the potato and dice it into bite-sized cubes. Chop the green onion finely, and slice the Cheongyang and red chili peppers diagonally. Trim the ends of the king oyster mushrooms and shred them apart.
Step 2
Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the chopped green onion and stir-fry until fragrant and slightly softened, creating an aromatic oil base. Be careful not to burn it. Once the green onion is fragrant, add 2 tablespoons of gochugaru (Korean chili flakes) and stir-fry for about 1 minute over low heat to infuse the oil with chili flavor. (Be very careful not to burn the chili flakes!). Pour in 5 cups of water and bring to a boil. Once boiling, add 1 tablespoon of doenjang (soybean paste) and 1 tablespoon of gochujang (chili paste). Whisk them thoroughly until they are completely dissolved and incorporated into the broth. Ensuring there are no lumps is key for a smooth stew.
Step 3
Once the broth with dissolved doenjang and gochujang comes back to a rolling boil, add the mashed mackerel, shredded king oyster mushrooms, and diced potatoes. Bring it back to a simmer over medium heat and cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Taste the broth periodically. If it’s too bland, you can add a little more seasoning. If it’s too salty, add a splash more water.
Step 4
When the potatoes are tender, add 1 tablespoon of minced garlic, 1/3 tablespoon of minced ginger, 2 tablespoons of fish sauce, and 1 tablespoon of gukganjang (soy sauce for soup) to season. For extra spice, add the sliced Cheongyang chili pepper. The red chili pepper adds a nice color. Finally, stir in 5 tablespoons of perilla seed powder generously and simmer for another minute or two until the stew thickens and becomes rich and nutty. Simmering for too long after adding perilla seed powder can diminish its aroma, so a short simmer is best. Serve hot, garnished with extra green onion or chili if desired. Your delicious Mackerel Chueo-tang is ready!
