Savory and Spicy Mackerel Stew
Mackerel Stew: A Hearty and Flavorful Dish, Less Sweet and Nicely Spicy
Today, I’m sharing a mackerel stew that’s closer to a hearty soup, perfect for enjoying with rice. Unlike typical mackerel stews, this recipe is less sweet and boasts a wonderfully spicy kick. The tender mackerel is delicious wrapped in lettuce, and the flavorful broth is perfect for mixing with rice. We’ll start by soaking the mackerel in rice water to remove any fishiness and add potatoes for a more substantial and satisfying dish. Follow along for this delightful recipe!
Main Ingredients- 1 mackerel, cleaned
- 2-3 potatoes
- 1/2 to 1 onion
- A handful of Korean green chili peppers (kkwarigochu) or okra (optional)
Seasoning Paste- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 1/2 Tbsp mat-ganjang (flavor-enhancing soy sauce, or regular soy sauce)
- 1 Tbsp cooking wine (or mirin)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup (or a pinch of minced ginger)
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 1/2 Tbsp mat-ganjang (flavor-enhancing soy sauce, or regular soy sauce)
- 1 Tbsp cooking wine (or mirin)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup (or a pinch of minced ginger)
Cooking Instructions
Step 1
Rinse the mackerel and soak it in rice water for about 10-15 minutes. This step is crucial for removing any fishy odor. If you don’t have rice water, you can soak it in regular cold water briefly before rinsing and patting it dry.
Step 2
Peel the potatoes and slice them into 1cm thick rounds. Arrange the sliced potatoes at the bottom of your pot. This prevents the mackerel from sticking to the bottom and allows the potatoes to absorb the delicious flavors of the stew.
Step 3
Place the cleaned mackerel pieces on top of the potatoes. Drizzle 1 tablespoon of cheongju over the mackerel. Pour in enough anchovy-kelp broth or water to generously cover all the ingredients. If using plain water, you can add a piece of dried kelp to enhance the umami.
Step 4
Roughly chop or slice the onion and place it over the mackerel and potatoes. Add 1 tablespoon of the prepared seasoning paste to the pot. If you’re using Korean green chili peppers or okra, add them now. (These are optional ingredients.) Bring the pot to a boil over high heat.
Step 5
Once the stew begins to boil, reduce the heat to medium. Add the remaining seasoning paste and gochugaru. For extra spiciness, you can add thinly sliced cheongyang peppers or red chilies. If using Korean green chili peppers, add them now to simmer along with the stew. Let it simmer uncovered for about 10-15 minutes, or until the sauce has slightly reduced and the mackerel and potatoes are tender and infused with flavor.
Step 6
Taste the stew and add salt if needed to achieve your desired flavor. Finally, add the diagonally sliced green onion and let it simmer for another minute before turning off the heat. Serve hot and enjoy with a bowl of rice!
