Savory Braised Mackerel with Dried Radish Greens
Hearty Winter Dish: Flavorful Mackerel Stew with Dried Radish Greens
The dried radish greens, harvested from radishes planted in the fall, are a precious ingredient that adds substance to our winter meals. Once dried, soaked, and boiled, they become a delightful base for this mackerel stew. When simmered with fresh mackerel and a savory braising sauce, the radish greens become incredibly tender and absorb the delicious flavors, arguably tasting even better than the fish! This rice-stealing, nutritious dish is a must-try.
Main Ingredients
- 1 Mackerel, cleaned and cut into 2-3 pieces
- 1 handful Dried Radish Greens (thawed)
- 3 cups Dried Anchovy and Kelp Broth
Cooking Instructions
Step 1
First, prepare the fresh mackerel. It’s best to buy mackerel that has already been gutted and cut into manageable pieces, lightly seasoned with salt at the market. This initial salting helps the fish firm up and absorb flavors better. Rinse the prepared mackerel under cold running water. Ensure the backbone is clean and free of any blood or residual innards to prevent a fishy odor. Drain the mackerel thoroughly in a colander.
Step 2
Thaw one handful of the pre-boiled and frozen dried radish greens. Arrange the thawed radish greens at the bottom of a stew pot. This layer acts as a cushion, preventing the mackerel from sticking or burning, and allows the greens to soak up the delicious braising liquid.
Step 3
Place the prepared mackerel pieces on top of the radish greens. Now, let’s make the flavor-packed braising sauce that will make this dish special. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp doenjang, 3 Tbsp cheongju, 1 Tbsp minced garlic, 1 Tbsp sesame oil, a pinch of black pepper, and 1 Tbsp plum extract. Add the thinly sliced white part of one scallion. Mix all the ingredients well to create the braising sauce.
Step 4
Generously coat the mackerel pieces with the prepared braising sauce, ensuring every part is covered. This will allow the flavors to penetrate the fish beautifully.
Step 5
Pour the 3 cups of dried anchovy and kelp broth into the bowl that was used for the braising sauce. Swirl it around to capture any remaining delicious sauce residue.
Step 6
Carefully pour this broth mixture into the stew pot along the sides of the pot, avoiding pouring directly over the mackerel. This helps distribute the braising liquid evenly as it cooks.
Step 7
Place the pot on the stovetop over medium-high heat and bring it to a boil. Once boiling, use a ladle to spoon some of the hot broth over the mackerel to ensure even cooking. When the stew is bubbling vigorously, reduce the heat to medium-low. Cooking over excessively high heat initially can cause the sauce to burn.
Step 8
Cover the pot with a lid and let it simmer gently for about 15-20 minutes, or until the flavors have melded and the mackerel and radish greens are tender. Spooning some broth over the fish occasionally during this time will further enhance the flavor.
Step 9
When the sauce has thickened slightly and the flavors have infused well into the mackerel and radish greens, it’s time for the final touch. Add the diagonally sliced green parts of the scallion and the two sliced Korean green chili peppers to the pot. These additions will bring a fresh aroma and a pleasant hint of spice, completing this delicious stew.
