Mackerel Chowder Soup (Godeungeo Chueotang)
Summer’s Ultimate Health Booster: Mackerel Chueotang
Discover the refreshing and nourishing power of summer with this unique Mackerel Chueotang recipe. Utilizing the rich, blue-backed mackerel, this dish is a perfect way to invigorate your body during the hot summer months. It’s a flavorful and healthy option that’s surprisingly easy to make.
Main Ingredients- 2 Mackerels (freshly caught is best)
- 1 knob Ginger (thinly sliced)
- 1 bunch Crown Daisy (also known as Korean lettuce)
- 1 handful Garlic Chives
- 5 Perilla Leaves (Kkaennip)
- 2 Korean Hot Peppers (Cheongyang peppers)
- 3 Tbsp Cheongju (Korean rice wine) or Mirin (to remove fishiness)
Seasoning & Other Ingredients- 1 Tbsp Doenjang (fermented soybean paste)
- 1/3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (for dressing the crown daisy)
- 1/2 Scallion (finely chopped)
- 1 Korean Hot Pepper (finely chopped)
- 1 Tbsp Perilla Seed Powder (for nutty flavor)
- 1/3 tsp Sansho Pepper Powder (adjust to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and mild spice)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (for dressing the crown daisy)
- 1/2 Scallion (finely chopped)
- 1 Korean Hot Pepper (finely chopped)
- 1 Tbsp Perilla Seed Powder (for nutty flavor)
- 1/3 tsp Sansho Pepper Powder (adjust to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and mild spice)
Cooking Instructions
Step 1
Thoroughly clean the mackerels by removing their innards. Rinse them under cold running water several times until all blood is washed away. This step is crucial for removing any fishy odor.
Step 2
Bring a pot of water to a boil. Once boiling, add the thinly sliced ginger and 3 tablespoons of Cheongju or Mirin. Carefully place the prepared mackerels into the boiling liquid and let them simmer for about 15 minutes until fully cooked. The ginger and wine will work wonders to eliminate any lingering fish smell.
Step 3
Do not discard the cooking liquid from the mackerel! This broth is the foundation of your Chueotang’s rich flavor. Gently remove the cooked mackerels from the pot. Once slightly cooled, carefully debone the fish, separating the flesh from the bones and skin. Mash the mackerel flesh using a fork or the back of a spoon. If you prefer a smoother texture without any chewiness, you can use an immersion blender to puree the fish.
Step 4
Blanch the crown daisy leaves in boiling water for a minute or two, then immediately refresh them in cold water. Squeeze out as much water as possible. In a bowl, combine 1 tablespoon of Doenjang, 1/3 tablespoon of Gochujang, 2 tablespoons of Mirin, and 1 tablespoon of minced garlic. Add the finely chopped Korean hot pepper and scallion, and mix everything together thoroughly until the vegetables are well coated with the seasoning.
Step 5
Strain the mackerel cooking liquid through a fine-mesh sieve into a clean pot to remove any small bones or impurities. Pour the strained broth back into the pot. Add the mashed mackerel flesh and the seasoned crown daisy mixture. Bring the soup to a gentle simmer and cook, allowing the flavors to meld together.
Step 6
Taste the soup and adjust the seasoning as needed, adding a little more Doenjang if necessary. Once the soup is simmering, stir in the perilla leaves (cut into 5cm lengths) and 1 tablespoon of perilla seed powder for a delightful nutty aroma. Finally, add 1 tablespoon of Gochugaru for a vibrant red color and a hint of warmth.
Step 7
For the final touch, add the garlic chives (cut into 4-5cm lengths) and 1/3 teaspoon of Sansho pepper powder. Let the soup simmer for just another moment – avoid overcooking at this stage to preserve the fresh aroma of the chives. Your delicious and revitalizing Mackerel Chueotang is now ready! Enjoy this healthy summer delight and stay energized.
