Spicy Mackerel and Radish Stew
How to Make Savory Mackerel and Radish Stew with a Rich, Flavorful Broth
This recipe for Mackerel and Radish Stew is a delightful dish bursting with savory flavors, perfect for a comforting meal. The combination of fresh mackerel and tender radish, simmered in a bold, spicy-sweet sauce, creates a truly addictive taste that pairs wonderfully with rice. Learn how to achieve a deeply flavorful broth and melt-in-your-mouth ingredients with this easy-to-follow guide.
Main Ingredients
- 1 whole Mackerel (cleaned and cut for stew)
- 1/2 Korean radish (about 300g)
- 1 stalk Green onion
- 1/2 Onion
Cooking Instructions
Step 1
First, it’s crucial to prepare the mackerel properly. If you buy it from the fish market, you can ask them to cut it for stew, which usually results in nice, angled pieces. Thoroughly remove the innards and rinse the mackerel under cold running water to ensure it’s clean. This step helps to minimize any fishy odor.
Step 2
The secret to a delicious stew lies in the sauce! In a bowl, combine the gochujang, gochugaru, minced garlic, soy sauce, sugar, rice wine, black pepper, and ginger honey preserve (or ground ginger). Mix everything well with a spoon until the sugar dissolves and you have a cohesive, flavorful sauce.
Step 3
Next, let’s prepare the vegetables that will add wonderful flavor to the stew. Slice the radish into thick, half-moon shapes, about 1cm thick. If you prefer it to cook faster, you can slice it a bit thinner. Slicing it into half-moons not only makes it look appealing but also helps it absorb the flavors beautifully. Thinly slice the onion and cut the green onion into diagonal pieces. Feel free to adjust the amount of onion and green onion according to your preference.
Step 4
Now, let’s layer the bottom of the pot with the prepared radish. Arrange the half-moon radish slices in an even layer at the bottom of your pot. This prevents the mackerel from sticking to the bottom and allows the radish to soak up the delicious juices from the fish and sauce as it cooks.
Step 5
Place the cleaned mackerel pieces on top of the radish layer, arranging them nicely. Scatter the thinly sliced onions over the mackerel. Then, generously pour the prepared seasoning sauce over everything. Don’t be shy with the sauce; it’s key to achieving a deep, rich flavor.
Step 6
Add about half of the green onions to the pot. Pour in enough water so that it comes up to about halfway the level of the ingredients. Too much water can dilute the flavor, so aim for a moderate amount. Now, place the pot over high heat and bring it to a rolling boil. Starting with high heat helps to lock in the flavors of the ingredients.
Step 7
Once the stew begins to boil vigorously, use a ladle to scoop up the simmering broth and pour it over the mackerel and radish. This technique, called ‘basting,’ helps to keep the fish moist and ensures the flavors penetrate evenly. Reduce the heat to medium-low and let it simmer gently until the radish is tender and well-infused with the sauce. If you want the radish to be extra soft, consider simmering the radish in the sauce first until it’s halfway cooked, then add the mackerel and onions to finish cooking together.
Step 8
Cover the pot and continue to simmer gently over medium-low heat for about 10 more minutes. This allows the flavors to meld beautifully. Honestly, I could have let it cook longer for an even deeper flavor, but I tasted it and adjusted the seasoning out of impatience! If you find it’s not salty enough, you can add a little anchovy extract for an extra umami boost and to perfect the saltiness. Adjust the seasoning to your personal taste for the most delicious Mackerel and Radish Stew. Enjoy it with a warm bowl of rice!
