Spicy & Sweet Mackerel and Radish Stew: A Perfect Rice Companion
Irresistibly Delicious Mackerel Stew You’ll Crave Every Day
What’s a Korean meal without a comforting plate of mackerel stew with radish? This dish, known as ‘Godeungeo Moo Jorim,’ is a beloved classic that never gets old, perfect even for frequent enjoyment. Using just the radish from your fridge and mackerel from the freezer, you can whip up a hearty and satisfying meal. The savory, spicy, and slightly sweet sauce is a dream come true with a bowl of rice, and the combination of tender radish and flaky mackerel is a hit with everyone, young and old. Get ready to discover a magical dish that will have you finishing your rice in no time!
Main Ingredients- 2 small mackerel fillets
- 1 Tbsp Cheongju (rice wine, for deodorizing)
- 3 handfuls of radish (approx. 300-400g)
- 1/2 medium onion
- 1/2 stalk green onion
- 1 red chili pepper
- 2 cups (approx. 400ml) anchovy-kelp broth
Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp minced garlic
- Pinch of minced ginger or ginger powder
- 0.5 Tbsp corn syrup (or oligodang)
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp minced garlic
- Pinch of minced ginger or ginger powder
- 0.5 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
First, thaw the mackerel if frozen. I’m using pre-frozen mackerel, which is quite small; 2 pieces are used here. If you’re using larger mackerel, one piece should be sufficient. After thawing, cut the mackerel into 2 pieces and sprinkle with 1 Tbsp of Cheongju (rice wine) to help remove any fishy odor. Pre-packaged frozen mackerel often has some seasoning already, but if you’re using fresh mackerel, clean it thoroughly, then sprinkle generously with coarse salt and let it sit for 10-20 minutes. This firms up the fish and allows it to absorb flavor better. Fishmongers often provide salted fish, so keep that in mind.
Step 2
Slice the radish into thick rounds, about 1cm thick. Slicing them too thinly can cause them to break apart during cooking, so a moderate thickness is ideal. Thinly slice the onion.
Step 3
Cut the green onion diagonally. Slice the red chili pepper diagonally as well. If you have green chilies, feel free to use them, or add more chilies if you prefer it spicier. I used red chili peppers that were stored in my freezer.
Step 4
Let’s make the delicious sauce! In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp Cheongju, 1 Tbsp minced garlic, a pinch of minced ginger (or ginger powder), and 0.5 Tbsp corn syrup (or oligodang). Mix everything together thoroughly until well combined.
Step 5
Now, let’s start assembling the stew. Place the thick slices of radish at the bottom of the pot. Arrange the prepared mackerel pieces on top of the radish, followed by the sliced onions. Evenly distribute the prepared sauce over the mackerel and radish.
Step 6
Pour the 2 cups (approx. 400ml) of pre-made anchovy-kelp broth over the sauce-covered ingredients. While you can use plain water, using anchovy-kelp broth will create a much richer and more umami-filled stew. If you don’t have broth, rice water or plain water will also work. (Pro Tip: The secret to many of my dishes is this very anchovy-kelp broth! Cooking with it means you don’t need much additional seasoning.) The leftover sauce from this mackerel stew is also fantastic for mixing with rice!
Step 7
Begin cooking over high heat. Once the broth starts to boil, reduce the heat to medium and let it simmer. The moisture released from the radish, mackerel, and onion will create a naturally savory sauce. To help dissipate any fishy smells, it’s good to initially simmer uncovered over high heat for a short period, then reduce the heat to medium-low and let it cook slowly for a longer time. This allows the flavors to penetrate deeply into the ingredients, making it much more delicious. The key to simmering fish is to start with high heat, then gradually reduce to medium-low for a slow, tender cook.
Step 8
When the radish becomes tender and translucent, and the mackerel has absorbed the flavors well, add the pre-sliced green onions and chili peppers. Simmer for a few more minutes until everything is heated through and done. I prefer to leave a bit of sauce remaining for a moist finish, rather than cooking it completely dry. Enjoy your delicious and satisfying mackerel and radish stew!
