Flavor-Packed Smelt Stew: A Rice-Inducing Delicacy!
Easy Smelt Stew with Frozen Smelt; Deliciously Annoying?
Experience the joy of perfectly plump smelt roe in this rich stew. It’s a true ‘rice thief’ – so good, you’ll want to eat bowls of rice with it!
Main Ingredients- 250g Smelt (frozen, cleaned)
- 1 piece Daikon Radish (approx. 1/4 of a medium radish)
- 1/2 stalk Scallion
Braising Sauce- 1 cup + 1/2 cup Water (1.5 cups total)
- 1/4 cup Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 tsp Oligosaccharide (or corn syrup)
- 1 Tbsp Rice Wine (Sake or Mirin)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 cup + 1/2 cup Water (1.5 cups total)
- 1/4 cup Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 tsp Oligosaccharide (or corn syrup)
- 1 Tbsp Rice Wine (Sake or Mirin)
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Frozen smelt often sold cleaned at supermarkets make cooking incredibly easy. They are typically packaged in 250g portions, with two packs included, making them convenient to use. I’m using two packs today!
Step 2
Slice the daikon radish into thin pieces, about one-quarter of a medium radish, and arrange them on the bottom of the pot. The radish helps to neutralize any fishy odors and absorbs the delicious braising liquid, enhancing the overall flavor.
Step 3
Without thawing, carefully place the frozen smelt directly on top of the radish in an even layer. Cooking them directly from frozen helps them maintain their shape and prevents them from breaking apart during the braising process.
Step 4
Now, let’s prepare the flavorful braising sauce! In a bowl, combine 1.5 cups of water, 1/4 cup of soy sauce, 1/2 tablespoon of minced garlic, 1 teaspoon of oligosaccharide, 1 tablespoon of rice wine, and 1 tablespoon of gochugaru. Mix everything well and pour this mixture over the smelt and radish in the pot.
Step 5
Bring the mixture to a boil over high heat with the lid off. Once it starts boiling, reduce the heat to medium. Let it simmer and braise, uncovered, for about 15 to 20 minutes, listening to the gentle bubbling sound. Smelt eggs are densely packed and require sufficient cooking time, so even if the fish seems small, ensure it’s fully cooked through.
Step 6
As the liquid reduces to a simmer, drizzle 1 tablespoon of sesame oil around the edges of the pot. This step not only adds a wonderful aroma but also helps to further soften the radish and eliminate any remaining fishiness.
Step 7
Finely chop half a stalk of scallion and sprinkle it over the stew. Cover the pot with the lid and let it cook on low heat for just 1 more minute. The sesame oil’s fragrance will bloom, and the scallions will become tender, adding a fresh aromatic note.
Step 8
And there you have it – a beautifully cooked and delicious Smelt Stew! Serve it attractively in a dish. While a long rectangular plate looks nice for photos, a bowl with some depth is ideal for serving with its savory sauce. This stew is so incredibly delicious that it might be ‘annoyingly’ good, making you worry about eating too much rice and gaining weight! ^^* The plump, bursting eggs within the smelt and the tender radish infused with the savory sauce create a truly irresistible combination that will have your appetite racing.
