Baek Jong-won’s Mackerel Simmered in Soy Sauce: A Delicious Recipe Without the Fishy Smell
Baek Jong-won’s Mackerel Simmered Recipe from Man-of-Recipes
Enjoy Baek Jong-won’s Mackerel Simmered at home with ease! This recipe shares the secret to a deep flavor without any fishy odor. It’s a perfect side dish that will have you reaching for more rice.
Main Ingredients
- 2 Mackerel fillets, prepared
- 1/4 Radish (approx. 300g)
- 1/2 Onion
- 1 Green chili pepper
- 1 Red chili pepper
- 1/2 Scallion (green onion)
- Water (as needed)
Seasoning Mix
- 1/2 cup Soy sauce (approx. 100ml)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Sugar
- 0.2 tsp Minced ginger (or a pinch of ginger powder)
- 2 Tbsp Perilla oil
- 1/2 cup Soy sauce (approx. 100ml)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 0.5 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Sugar
- 0.2 tsp Minced ginger (or a pinch of ginger powder)
- 2 Tbsp Perilla oil
Cooking Instructions
Step 1
The first step to removing the fishy smell! Prepare 2 mackerel fillets that have been cleaned. Remove fins and innards, then rinse thoroughly under running water. For an even cleaner taste, soak the mackerel in rice water for about 10-15 minutes to effectively eliminate the characteristic fishy odor. If you don’t have rice water, soaking in 2 tablespoons of rice wine (cheongju) beforehand is also a good alternative.
Step 2
Prepare the vegetables that will enrich the flavor of your mackerel simmered dish. Slice the radish into thick, half-moon shapes about 0.5cm thick. When slicing, round off the edges; this prevents the radish from breaking apart during simmering and keeps its shape neat. Cut the onion into large wedges or thick strips. Slice the green and red chili peppers diagonally, removing the seeds for a pop of color. Chop the scallion into large pieces, about 2-3cm long.
Step 3
Now it’s time to start simmering. First, spread the prepared radish slices evenly on the bottom of your pot. This prevents the radish from burning and helps infuse its flavor into the mackerel. Place the prepared mackerel fillets on top of the radish, followed by the large onion pieces arranged attractively.
Step 4
Add water until it covers about half the height of the fish. This ensures there’s enough liquid for simmering without the dish drying out too quickly. You can always add more later if needed.
Step 5
Evenly sprinkle the prepared seasonings over the fish. Start by sprinkling 1 tablespoon of sugar over the mackerel. Then, arrange the diagonally sliced green and red chili peppers, along with the chopped scallions, on top of the fish. Bring the mixture to a rolling boil over high heat with the lid off. This initial boil helps the flavors meld together.
Step 6
Once the liquid starts to boil vigorously, it’s time to add the remaining seasoning ingredients. Stir in 0.5 tablespoon of minced garlic, 0.2 teaspoon of minced ginger, and 0.5 tablespoon of doenjang, mixing them well. Finally, drizzle 2 tablespoons of perilla oil over the mixture. * A quick tip! Perilla oil is crucial for neutralizing the fishy smell and adding a nutty aroma to the mackerel. Don’t skip it!
Step 7
Now, sprinkle 3 tablespoons of gochugaru evenly over the ingredients for a spicy kick. To ensure the seasoning mix dissolves smoothly, ladle some of the simmering broth over the gochugaru. Once the seasonings have partially dissolved, pour 1/2 cup (about 100ml) of soy sauce around the edges of the pot. Bring it back to a vigorous boil over high heat.
Step 8
When the liquid is boiling strongly again, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 20 minutes. * Pro tip! Avoid covering the pot from the very beginning. Boiling with the lid off over high heat for about 2-3 minutes allows any fishy odors to evaporate. Then, cover to create a more delicious simmered dish.
Step 9
During the simmering process, lift the lid occasionally and use a spoon to ladle the flavorful broth over the mackerel and radish. This ensures the seasonings penetrate evenly, resulting in a more delicious dish.
Step 10
Finally, let the dish simmer uncovered for about 5 more minutes until the sauce is slightly reduced and thickened, allowing the flavors to meld further. Adjust the consistency to your preference – if the sauce is too watery, continue simmering until it reaches your desired thickness.
Step 11
Your delicious Baek Jong-won’s Mackerel Simmered is complete! Enjoy it with a hot bowl of rice.
