Sweet Potato Vine and Mackerel Simmer: A Deliciously Savory and Spicy Recipe
How to Make Mackerel Simmer: A Mild yet Spicy Delight
Let’s try making a savory simmer with healthy mackerel. This dish combines the richness of mackerel with the unique texture of sweet potato vines, creating a deeply satisfying meal.
Main Ingredients- 1 mackerel
- 1/4 onion
- 1 stalk green onion (scallion)
- 1 Korean chili pepper (optional, for spice)
- 3 pieces radish (approx. 1.5cm thick)
- 1/2 handful sweet potato vines (approx. 50g)
Mackerel Simmer Sauce- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 0.5 Tbsp doenjang (fermented soybean paste)
- 0.5 tsp grated ginger
- 0.5 Tbsp sugar
- 1 Tbsp plum extract (maesil-wonyeok)
- Pinch of black pepper
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 0.5 Tbsp doenjang (fermented soybean paste)
- 0.5 tsp grated ginger
- 0.5 Tbsp sugar
- 1 Tbsp plum extract (maesil-wonyeok)
- Pinch of black pepper
Cooking Instructions
Step 1
First, soak the mackerel in rice water for about 10 minutes. This helps to remove any fishy odor and prepare the mackerel for simmering.
Step 2
While the mackerel is soaking, place the radish pieces and 2 cups of anchovy broth (or kelp broth) in a pot. Bring to a boil over medium heat and simmer. Radish takes longer to cook, so it’s important to start cooking it first until it’s tender.
Step 3
Now, let’s prepare the sauce for the mackerel simmer. In a bowl, combine 3 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp anchovy sauce, 1 Tbsp minced garlic, 0.5 Tbsp doenjang, 0.5 tsp grated ginger, 0.5 Tbsp sugar, 1 Tbsp plum extract, and a pinch of black pepper. Mix everything well. Taste the sauce and adjust the seasoning to your preference by adding more soy sauce or sugar if needed.
Step 4
Once the radish in the pot is tender, carefully add the mackerel pieces, which have been drained from the rice water.
Step 5
Pour the prepared sauce evenly over the mackerel and radish.
Step 6
As the simmer comes to a boil, skim off any foam that rises to the surface with a spoon. This step helps to create a cleaner and more refined flavor.
Step 7
Reduce the heat to medium-low and let it simmer until the mackerel is almost cooked through and the sauce has slightly reduced. Then, add the sweet potato vines on top. (Tip: If you are using fresh sweet potato vines, you can add them at this stage along with the mackerel. I used pre-blanched sweet potato vines to prevent them from becoming too mushy, so I added them later. Blanching them beforehand also improves their texture.)
Step 8
After adding the sweet potato vines, arrange the chopped green onion, onion slices, and sliced Korean chili pepper on top. If you prefer more heat, feel free to add more chili peppers.
Step 9
Cover the pot and continue to simmer over medium-low heat for another 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Once everything is cooked and the sauce has thickened slightly, your delicious sweet potato vine and mackerel simmer is ready!
Step 10
This Sweet Potato Vine and Mackerel Simmer is truly a delight, offering a fantastic combination of tender radish, flaky mackerel, and slightly crisp sweet potato vines. Served over a bowl of hot rice, with a bite of radish, mackerel, and sweet potato vine together, it’s incredibly delicious! You’ll find yourself finishing a whole bowl of rice in no time.
