This dish is a spicy Korean stew using mackerel fish. The flavor of the ingredients in this stew is awesome together. If you eat this stew, you can finish your rice without any other side dishes. There is research that says the dark flesh of fish, like mackerel, is good for high blood pressure. Enjoy!
Yield: 2 Servings
Short Korean Lesson: *^^*
- GoDeungEo (고등어) = Mackerel
- Pah (파) = Green Onion
- 1 Dried Anchovy Pack (6 Dried Anchovies)
- 2 Cups Water
- 2 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Red Pepper Powder
- 2 Tbsp Cooking Wine
- 1½ Tbsp Soy Sauce
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Sugar
- ⅛ tsp Black Pepper
- 1 Tbsp Minced Garlic
- ¼ tsp Minced Ginger
Cut the vegetables as pictured.
In a pan, add 2 cups of water, 6 dried anchovies, and 1 cup of radish.
Once it starts to boil, cook for 5 minutes to make the broth. Then remove the dried anchovies only.
Cut 1 mackerel into 2-3 inch pieces. Use fresh bule mackerel: not the salted one for this recipe.
In a small bowl, combine all of the ingredients for the sauce.
Put the mackerel on top of the radish and pour the sauce on top of the mackerel. Boil until the soup has reduced to half. Do not stir the mixture. Occasionally pour the stew’s broth over the fish and radish pieces.
Add the onion on top of the stew. Cook it for about 10 to 15 minutes or until the mackerel has completely cooked on high.
Again, often pour the broth on top, so it will flavor the fish and radish pieces. When the mackerel has finished cooking, add the green onions and hot peppers. Cook for 2 more minutes.
This is delicious!