Summer Delicacy! Delicious Sweet Potato Stem and Mackerel Stew Recipe
Delicious Mackerel Stew Made with Seasonal Sweet Potato Stems
Introducing a recipe for Sweet Potato Stem and Mackerel Stew, where fresh, seasonal sweet potato stems meet savory mackerel for a divine combination. This dish is a true rice thief, so be sure to try it!
Main Ingredients- 1 Mackerel
- 1 handful of sweet potato stems
- 1/4 daikon radish
- 1/2 onion
- 1/2 green onion (scallion)
Seasoning Sauce- 10 Tbsp soy sauce (Guk-ganjang)
- 3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- A pinch of ginger juice or ginger powder
- 2 Tbsp cooking wine (Mirin)
- 10 Tbsp soy sauce (Guk-ganjang)
- 3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- A pinch of ginger juice or ginger powder
- 2 Tbsp cooking wine (Mirin)
Cooking Instructions
Step 1
First, prepare the sweet potato stems. Place the sweet potato stems in boiling water and blanch for about 5 minutes until tender. Rinse the blanched stems under cold water, drain, and cut them into bite-sized pieces (about 5-7 cm). While sweet potato stems are often dried or used for kimchi in the Jeolla region, preparing them as a stew with mackerel makes for a truly unique delicacy.
Step 2
The key to a delicious stew is the sauce! In a bowl, combine 10 Tbsp soy sauce, 3 Tbsp red pepper flakes, 1 Tbsp minced garlic, and 2 Tbsp cooking wine. Add a pinch of ginger juice or ginger powder. Stir everything together thoroughly to create the seasoning sauce. If you prefer, you can add a little sugar or corn syrup.
Step 3
Now, prepare the pot for stewing. Line the bottom of the pot with thickly sliced onion. Onions add sweetness to the stew and prevent the mackerel from sticking to the bottom. Next, arrange the sliced daikon radish on top of the onions. The radish will absorb the sauce as it cooks, becoming tender and incredibly flavorful.
Step 4
Wash the prepared mackerel thoroughly and place it on top of the daikon radish. It’s important to wash the mackerel well to remove any fishy odor. You can pat it dry with paper towels if needed.
Step 5
Add just enough water to partially cover the mackerel. Pour about half of the prepared seasoning sauce over the mackerel. Marinating the mackerel with some sauce beforehand will help it absorb flavors better and make the stew even tastier.
Step 6
Now, place the blanched sweet potato stems generously on top of the mackerel. Pour the remaining seasoning sauce evenly over the sweet potato stems. Cover the pot and bring to a simmer over medium heat. Keep an eye on the stew and stir occasionally to prevent the sauce from burning.
Step 7
Once the daikon radish is fully cooked and the sweet potato stems have absorbed the flavors of the sauce, add the diagonally sliced green onion and simmer for a short while longer. The fresh flavor of the green onion will enhance the overall aroma. If the sauce is too watery, let it reduce slightly. Enjoy this delicious stew with a warm bowl of rice. Bon appétit!
