Spicy Mackerel and Bracken Stew (Godeungeo Gosari Jorim)
A Flavorful Mackerel and Bracken Stew Made with Salted Mackerel.
I had some salted mackerel at home, so I decided to make a stew with it. I added bracken and radish, and it made for a hearty meal! I don’t often make fish stews at home, but this was surprisingly simple and tasted incredibly good. This mackerel stew has absolutely no fishy smell! Let me introduce it to you now~
Ingredients
- 1 Mackerel (salted, cleaned)
- 200g Radish
- 1/2 Onion
- 1 handful Bracken (cooked)
- 1/2 stalk Green Onion
Seasoning Sauce
- 2 Tbsp Minced Garlic
- 5 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Anchovy Sauce (or Pollack Roe Sauce)
- 2 Tbsp Soy Sauce for Soup
- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- 2 Tbsp Plum Extract (or syrup)
- 4 Tbsp Cooking Oil
- 1-2 Cheongyang peppers (optional, for extra spice)
- 2 Tbsp Minced Garlic
- 5 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Anchovy Sauce (or Pollack Roe Sauce)
- 2 Tbsp Soy Sauce for Soup
- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- 2 Tbsp Plum Extract (or syrup)
- 4 Tbsp Cooking Oil
- 1-2 Cheongyang peppers (optional, for extra spice)
Cooking Instructions
Step 1
If you are using salted mackerel (gan-godeungeo), it’s already cleaned. Cut it into bite-sized pieces and soak it in water for a bit to reduce the saltiness. If you are using fresh mackerel, cut it into portions, make a few diagonal slits on the flesh with a knife, sprinkle with salt for a light seasoning, and then use it.
Step 2
Peel the onion and cut it into large, 1cm thick pieces. Cutting them too small might cause them to break down during cooking.
Step 3
Wash the radish thoroughly and cut it into 1cm thick rounds. You can also cut these rounds in half to create a half-moon shape. This size allows the seasoning to penetrate well.
Step 4
For a bit of heat, slice the Cheongyang peppers diagonally. If you don’t have fresh ones, you can use about 1cm chopped pieces from frozen ones.
Step 5
Cut the green onion in half lengthwise, then into roughly 5cm long pieces. These larger pieces will infuse the stew with their aroma.
Step 6
Rinse the cooked bracken thoroughly and squeeze out as much water as possible. Excess water can dilute the flavor of the stew.
Step 7
Now, let’s make the delicious seasoning sauce! In a bowl, combine 2 Tbsp minced garlic, 5 Tbsp gochugaru (red pepper flakes), 2 Tbsp anchovy sauce, 2 Tbsp soy sauce for soup, and 1 tsp doenjang – this is crucial for removing any fishiness! Add 2 Tbsp plum extract for sweetness, 2 Tbsp cooking wine (mirin) to help eliminate odor, and a pinch of black pepper. Finally, stir in 4 Tbsp cooking oil for a glossy finish. Mix everything well. Don’t skip the doenjang; it’s key to a deep flavor and eliminating fishiness!
Step 8
Spread the sliced radish at the bottom of a wide pot. Pour in about 1 liter of water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes until the radish is tender. Pre-cooking the radish allows it to absorb more flavor.
Step 9
Check if the radish is easily pierced with a chopstick. Once it’s tender, it’s time to add the main ingredients.
Step 10
Arrange the sliced onions over the tender radish. Place the mackerel pieces on top of the onions. Distribute the prepared bracken around the mackerel. Pour all the prepared seasoning sauce evenly over the ingredients.
Step 11
Cover the pot and let it simmer over medium heat. Once it starts boiling, periodically spoon some of the broth from the edges of the pot over the mackerel and vegetables. This helps the flavors meld evenly. Continue to simmer for about 10-15 minutes.
Step 12
Once the mackerel and radish have absorbed the flavors well, add the large pieces of green onion and the optional Cheongyang peppers. Simmer for another 2-3 minutes. The green onion will add fragrance, and the peppers will add a nice kick.
Step 13
Finally, reduce the sauce until it’s slightly thickened and soupy, leaving about one ladleful. Don’t let it get too dry, as a little broth makes the bracken tender and keeps the stew moist. This amount is perfect for mixing with rice.
Step 14
Voila! Your delicious Mackerel and Bracken Stew is ready. Serve hot over steamed rice for a wonderful meal!
