Mackerel Stew with Radish (Godeungeo Mujeorim)
Delicious Mackerel and Radish Stew Made in 5 Easy Steps
This recipe was inspired by leftover radish! It’s a perfect side dish that pairs wonderfully with rice, offering a delightful blend of spicy, sweet, and savory flavors. Enjoy the tender radish and moist mackerel soaked in a rich, flavorful broth.
Main Ingredients- 1 mackerel, cleaned and portioned
- 1/3 piece of Korean radish (daikon), about 200g
- 1/2 stalk of green onion
- 1/2 onion
- 1/2 cup napa cabbage kimchi, chopped
- Pinch of salt
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1/2 Tbsp minced ginger
- 1/2 Tbsp minced garlic
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp yeondu (a type of Korean soup soy sauce, or use regular soy sauce/fish sauce)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1/2 Tbsp minced ginger
- 1/2 Tbsp minced garlic
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp yeondu (a type of Korean soup soy sauce, or use regular soy sauce/fish sauce)
Cooking Instructions
Step 1
First, prepare the radish. Slice the radish into bite-sized pieces, about 1.5 cm thick, or into fan shapes. Place the sliced radish in a pot with 3 cups (600ml) of water. Bring to a simmer over medium heat and cook until the radish is tender and translucent, about 10-15 minutes. You can test for doneness by piercing it with a chopstick; it should go in easily.
Step 2
Rinse the mackerel thoroughly, removing any entrails and fins. Cut it into 2-3 portions. Lightly sprinkle a pinch of salt on both sides of each piece of mackerel. Let it sit for about 5 minutes to absorb the seasoning and reduce any fishy odor.
Step 3
Once the radish broth is simmering, add all the seasoning ingredients (gochugaru, soy sauce, minced ginger, minced garlic, plum syrup, and yeondu) to the pot and stir well to combine. Arrange the salted mackerel pieces at the bottom of the pot. This helps the radish and seasoning permeate the fish evenly as it cooks.
Step 4
When the mackerel starts to cook through (after about 5-7 minutes), add the chopped kimchi, diagonally sliced green onion, and thinly sliced onion over the mackerel. The addition of kimchi will give the stew a pleasant spicy kick and enhance its overall flavor.
Step 5
Cover the pot and continue to simmer over medium-low heat for another 5-7 minutes, or until the sauce has reduced and thickened slightly, and all the flavors have melded together. Taste and adjust seasoning if needed; add a little more soy sauce or salt if desired. Serve hot with steamed rice. Enjoy your delicious homemade mackerel stew!
