Savory Mackerel and Perilla Soup (Godeungeo Chueotang)
Delicious Mackerel and Perilla Soup: A Hearty Miso-Based Stew
This Mackerel Chueotang is made by gently boiling fresh mackerel in cold water, carefully deboning the fish, and then simmering it with nutritious dried radish greens (무청 시래기) and savory soybean paste (된장). It’s also commonly known as Mackerel Miso Soup. You’ll be delighted by its rich, savory flavor without any fishiness. If handling fresh mackerel feels daunting, feel free to use canned mackerel for convenience, or even canned tuna if that’s your preference; both will yield a delicious result. This hearty stew is perfect for a satisfying meal, especially when paired with a warm bowl of rice.
Ingredients- 1/2 cleaned mackerel (approx. 120g)
- 1 handful boiled dried radish greens (무청 시래기)
- 3 Tbsp soybean paste (된장)
- 1 Tbsp red chili powder (고춧가루)
- 1 Tbsp minced garlic
- 7 cups kelp and anchovy broth (다시마 멸치 육수)
- 1 large green onion (대파)
Cooking Instructions
Step 1
First, prepare the cleaned mackerel for the soup. Using fresh mackerel will result in a much richer broth flavor.
Step 2
Place the half mackerel (about 120g) in a pot. Add enough cold water to completely submerge the fish. Starting with cold water helps to reduce any potential fishy odors.
Step 3
Now, place the pot on the stove over high heat and bring it to a rolling boil. Let it boil until the mackerel is thoroughly cooked. (My mother-in-law would often boil fish like this first before making braised dishes or soups. She calls this process ‘boiling out the insides’.)
Step 4
Carefully remove the boiled mackerel from the pot and let it cool slightly. Be cautious to avoid burns as it will be hot.
Step 5
Once the mackerel has cooled enough to handle, meticulously pick out all the small bones from the flesh, separating the meat. This step is crucial for a smooth and pleasant texture.
Step 6
The dried radish greens (무청 시래기) were harvested from radishes in the fall, dried, then rehydrated and boiled. You can also use pre-frozen ones. Roughly chop one handful of the boiled radish greens into bite-sized pieces. (You can substitute with boiled Napa cabbage for a delicious alternative.)
Step 7
In a bowl, combine the one handful of chopped radish greens with 3 Tbsp soybean paste, 1 Tbsp red chili powder, and 1 Tbsp minced garlic. Mix well with your hands, ensuring the seasoning coats the greens evenly.
Step 8
Place the seasoned radish greens into the pot first. Then, arrange the deboned mackerel flesh on top of the greens.
Step 9
Now, pour in 7 cups of the kelp and anchovy broth. Make sure the broth covers all the ingredients.
Step 10
Bring the soup to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium-low and let it simmer gently. This simmering process allows the flavors to meld together beautifully.
Step 11
Finally, slice 1 large green onion diagonally and add it to the pot. Let it simmer for another moment to finish the Mackerel Chueotang. Serve hot for the best flavor.
