Mackerel and Radish Stew (Deodeok Jorim)
How to Make Mackerel and Radish Stew Without Fishy Odor
This recipe shares a quick and easy method to make delicious mackerel and radish stew using frozen mackerel directly from the freezer, without the need for thawing and completely free of any fishy smell. (Recommended container: Healingyo Ceramic Fish Griller)
Main Ingredients- 1 portion Frozen Norwegian Mackerel (approx. 2-3 pieces)
- 1/4 Korean Radish (approx. 200g)
Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 2 Tbsp Soy Sauce
- 200ml Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 2 Tbsp Soy Sauce
- 200ml Water
Cooking Instructions
Step 1
Cut the frozen mackerel into 2-3 pieces without thawing. Arrange the mackerel pieces neatly in a microwave-safe deep dish, like the Healingyo Ceramic Fish Griller. Spread half of the prepared sauce evenly over the mackerel pieces to marinate.
Step 2
Slice the prepared radish into approximately 1.5cm thick pieces and place them on top of the mackerel, ensuring they don’t overlap too much. Pour the remaining sauce over the radish, coating it evenly. It’s important for the radish to absorb the flavors and become tender.
Step 3
Cover the dish with a lid or microwave-safe plastic wrap, poking a few holes in the wrap. Microwave for 12 to 14 minutes. Cooking time may vary depending on the thickness of the mackerel and your microwave’s power. After cooking, let it rest for a moment to allow the flavors to meld, then serve and enjoy. You’ll have a wonderfully moist and odor-free mackerel and radish stew!
