Ryu Soo-young’s Golden Ratio! Rice-Stealing Braised Mackerel with Radish
Ryu Soo-young’s Mackerel and Radish Stew Recipe from ‘Stars’ Top Recipe’: Easy and Delicious Fish Stew Perfection
Introducing the mackerel and radish stew recipe from Chef Ryu Soo-young’s appearance on the show ‘Stars’ Top Recipe’. By combining soy sauce, chili powder, sugar, oyster sauce, and vinegar in a golden 5:4:3:2:1 ratio, this is a fantastic fish stew that anyone can easily and deliciously make. The deep, rich sauce, tender radish, and moist mackerel come together to create a dish that will have you finishing a bowl of rice in no time.
Main Ingredients
- 1 Mackerel (large)
- 500g Radish
- 1 Onion
- 1 Green Onion
- 1 Cheongyang pepper (Korean chili pepper)
- 1 Red chili pepper
Ryu Soo-young’s Special Main Seasoning
- 5 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 2 Tbsp Oyster Sauce
- 1 Tbsp Vinegar
Sub Seasoning for Enhanced Flavor
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Grated Ginger (or a pinch of ginger powder)
- 1/3 Tbsp Salt
- 1 Tbsp Doenjang (fermented soybean paste)
- A pinch of Black Pepper
- 1 Liter Water
- 6 Tbsp Mirin (or rice wine)
Mackerel Preparation for Removing Fishiness
- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 1 Tbsp Flour
- 5 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 2 Tbsp Oyster Sauce
- 1 Tbsp Vinegar
Sub Seasoning for Enhanced Flavor
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Grated Ginger (or a pinch of ginger powder)
- 1/3 Tbsp Salt
- 1 Tbsp Doenjang (fermented soybean paste)
- A pinch of Black Pepper
- 1 Liter Water
- 6 Tbsp Mirin (or rice wine)
Mackerel Preparation for Removing Fishiness
- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 1 Tbsp Flour
- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 1 Tbsp Flour
Cooking Instructions
Step 1
While fresh mackerel is ideal, if using frozen, thaw it by submerging the package in water, or by leaving it in the refrigerator or at room temperature to thaw naturally. Rushing the thawing process can affect the flavor.
Step 2
Using scissors, trim off the dorsal and ventral fins of the thawed mackerel. This prevents the fish from falling apart during cooking and makes it easier to eat.
Step 3
Inside the mackerel’s belly, you’ll find a black membrane. Removing this thoroughly is crucial for eliminating any fishy odor. Gently wipe it away with a clean paper towel.
Step 4
Place the prepared mackerel in a bowl and mix with 1 Tbsp salt, 1 Tbsp vinegar, and 1 Tbsp flour. Let it marinate for 20 minutes, ensuring the fish is coated. The vinegar helps firm up the fish flesh, and the flour aids in removing impurities and absorbing any lingering fishiness.
Step 5
Slice the radish into approximately 1cm thick pieces. You can leave them round or cut them into half-moons; half-moons allow the sauce to penetrate better. Ensure they are cut into similar sizes as they will form the base of the stew.
Step 6
Coarsely chop the onion. It will add sweetness and depth of flavor to the stew.
Step 7
Slice the Cheongyang pepper and red chili pepper diagonally. Slice the green onion similarly. These add color and a pleasant spicy kick.
Step 8
In a bowl, combine the main seasoning ingredients: 5 Tbsp soy sauce, 4 Tbsp gochugaru, 3 Tbsp sugar, 2 Tbsp oyster sauce, and 1 Tbsp vinegar. Add the sub-seasoning ingredients: 1 Tbsp minced garlic, 0.5 Tbsp grated ginger, 1/3 Tbsp salt, 1 Tbsp doenjang, and a pinch of black pepper. Mix everything thoroughly to create the seasoning paste.
Step 9
Rinse the mackerel, which has been marinated, under running water until clean. This removes the salt, vinegar, and flour, significantly reducing any fishy smell and leaving the surface of the fish clean. Rinse until the water runs clear.
Step 10
In a wide pan or pot, arrange the sliced radish at the bottom. Spoon about half of the prepared seasoning paste over the radish, then pour in 1 liter of water. Ensure the radish is submerged in the sauce and water.
Step 11
Bring the pot to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes. This allows the radish to become semi-translucent and absorb the flavors of the sauce.
Step 12
Once the radish is semi-translucent and tender, carefully place the cleaned mackerel in the pot. Spoon the remaining seasoning paste over the mackerel.
Step 13
Finally, arrange the sliced onion, green onion, Cheongyang pepper, and red chili pepper around and on top of the mackerel. These vegetables add color and enhance the overall flavor.
Step 14
Drizzle 6 Tbsp of mirin (or rice wine) evenly over the mackerel and vegetables. Then, cook uncovered over medium heat for about 15 more minutes. Cooking with the lid off is important for effectively evaporating any fishy odors.
Step 15
Continue to simmer for about 10 more minutes until the sauce has reduced to your desired consistency. While it’s simmering, ladle some of the sauce over the mackerel and radish to ensure the flavors are evenly distributed. Once it reaches your preferred thickness, turn off the heat and enjoy this delicious dish that’s perfect with a bowl of rice!
