Savory Mackerel and Radish Stew: A Delicious Side Dish Recipe
A Flavorful Mackerel and Radish Stew Side Dish Made with Autumn Radish
We made a rice-thieving side dish with sweet autumn radish. This recipe is perfect for a delicious and satisfying meal.
Mackerel Stew Ingredients
- 1 cleaned mackerel
- 1 bowl of radish, sliced
- 1/2 onion, sliced
- 1 handful of green onions, sliced diagonally
- 2 Korean green chilies, sliced diagonally
- 2 tbsp cooking wine (mirin or sake)
- 1.5 cups anchovy-kelp broth
Seasoning Ingredients
- 6 tbsp soy sauce
- 2 tbsp red pepper flakes
- 1 tbsp sugar
- 1/3 tbsp doenjang (fermented soybean paste)
- 2 tbsp minced garlic
- 6 tbsp soy sauce
- 2 tbsp red pepper flakes
- 1 tbsp sugar
- 1/3 tbsp doenjang (fermented soybean paste)
- 2 tbsp minced garlic
Cooking Instructions
Step 1
Fresh mackerel usually doesn’t have a strong fishy smell even when cooked immediately after rinsing. If you’re using frozen mackerel, it’s best to soak it in rice water to remove any lingering odors. Rinse the thawed mackerel and soak it in rice water for about 20 minutes to get rid of the fishy smell. Then, cut the mackerel into 3 pieces and sprinkle with 2 tablespoons of cooking wine. Let it marinate while you prepare the other ingredients.
Step 2
Slice the radish into thick, bite-sized pieces. Slice the onion, green onions, and Korean green chilies. The green chilies can be sliced diagonally for a bit of heat. Prepping the vegetables now will make the cooking process much smoother.
Step 3
In a bowl, combine all the seasoning ingredients: 6 tablespoons of soy sauce, 2 tablespoons of red pepper flakes, 1 tablespoon of sugar, 1/3 tablespoon of doenjang, and 2 tablespoons of minced garlic. Mix them well. If the mixture seems too thick, you can add a little water (about 1-2 tablespoons) to achieve a smoother consistency. This sauce will be the flavor base for our delicious stew.
Step 4
Now, let’s start assembling the stew. Place the sliced radish at the bottom of a wide pan. Arrange the mackerel pieces marinated in cooking wine on top of the radish. Pour in the 1.5 cups of anchovy broth (or water) and the prepared seasoning mixture over the fish and radish. Bring it to a boil over high heat, then reduce the heat to medium, cover, and let it simmer for about 10-15 minutes, or until the radish becomes tender and absorbs the flavors.
Step 5
Once the radish is nearly cooked and has absorbed some of the seasoning, add the sliced onion on top of the mackerel. Reduce the heat to low, cover the pan again, and let it simmer for another 5-7 minutes. This allows the onions to soften and release their natural sweetness into the stew, adding another layer of flavor.
Step 6
For the final touch, add the diagonally sliced green onions and Korean green chilies. Let it simmer for just 1-2 more minutes over high heat. This will allow the aromatics from the green onions and chilies to infuse into the stew without overcooking them. You want them to retain a slight freshness.
Step 7
And there you have it! Your delicious Mackerel and Radish Stew is ready. The fishy odor is gone, replaced by a rich, savory, and slightly sweet flavor that perfectly complements a bowl of hot rice. Enjoy this wonderful side dish that the whole family will love!
