Mucheong Mackerel Stew
Easy and Flavorful Stew with Canned Mackerel and Dried Radish Greens (Mucheong)
Featuring dried radish greens (mucheong) that were boiled and frozen last autumn harvest – a reliable emergency ingredient from our home! We simply spread these greens on the bottom of a pot, added a can of mackerel from the supermarket, and simmered it into a delicious, spicy stew. When stewing fish with mucheong, canned fish is ideal because it eliminates the worry of bones. You can avoid the unpleasant surprise of hidden fish bones amongst the greens, ensuring a safe, tasty, and most importantly, a conveniently prepared meal.
Main Ingredients- 1 can (400g) Canned Mackerel
- 1 handful Boiled Dried Radish Greens (Mucheong)
- 1 stalk Green Onion (Scallion)
Stew Seasoning Ingredients- 2 Tbsp Soy Sauce
- 2 Tbsp Korean Soup Soy Sauce
- 2 Tbsp Cheongju (Rice Wine/Mirin)
- 2.5 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 cups (approx. 400ml) Kelp and Anchovy Broth
- 2 Tbsp Soy Sauce
- 2 Tbsp Korean Soup Soy Sauce
- 2 Tbsp Cheongju (Rice Wine/Mirin)
- 2.5 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 cups (approx. 400ml) Kelp and Anchovy Broth
Cooking Instructions
Step 1
Begin by lining the bottom of your cooking pot with the boiled dried radish greens (mucheong). This layer prevents the fish from sticking and imparts a wonderful, slightly bitter, fresh flavor to the stew.
Step 2
Open the can of mackerel and drain away the liquid. Carefully take out the mackerel pieces and arrange them evenly over the layer of mucheong in the pot.
Step 3
In a separate bowl, combine the soy sauce (2 Tbsp), Korean soup soy sauce (2 Tbsp), cheongju (2 Tbsp), gochugaru (2.5 Tbsp), minced garlic (1 Tbsp), maesil cheong (1 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Mix these ingredients well to create the seasoning paste. Pour in the kelp and anchovy broth (2 cups / approx. 400ml) and stir until the seasoning paste is fully dissolved, creating the stew sauce.
Step 4
Prepare the green onion by slicing the white and light green parts diagonally. Scatter these slices over the mackerel in the pot. Pour all of the prepared stew sauce over the ingredients.
Step 5
Bring the stew to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium-low. Continue to simmer, either covered or uncovered, basting the fish and greens with the sauce periodically. Simmer for about 15-20 minutes, or until the flavors have melded and the sauce has thickened slightly.
Step 6
Finally, slice the green parts of the green onion diagonally. Sprinkle these fresh green slices over the stew as a garnish. Let it simmer for another minute or two to allow the fresh onion flavor to infuse, and your Mucheong Mackerel Stew is ready to be enjoyed!
