Salted Mackerel Stew Recipe

Korean · Main course · 40 min total

A hearty and flavorful Korean-style stew featuring salted mackerel, radish, and gochugaru, perfect for a comforting meal.

Ingredients

• 2 salted mackerel fillets (about 12 oz total), cut into 2-inch pieces
• 1/2 Korean radish (or daikon), peeled and sliced into 1/2-inch thick half-moons
• 1/2 medium onion, sliced
• 2 green onions, cut into 2-inch lengths
• 1 red chili pepper (optional), sliced
• 4 cups water
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon fish sauce (optional)

Instructions

1. Soak salted mackerel pieces in cold water for 10 minutes to reduce saltiness. Drain and set aside.
2. In a medium pot, combine water, radish, onion, gochugaru, soy sauce, garlic, ginger, and fish sauce (if using). Bring to a boil over high heat.
3. Reduce heat to medium and simmer for 10 minutes until radish is nearly tender.
4. Add mackerel pieces and green onions. Gently stir and cook for 5-7 minutes until fish is cooked through.
5. Taste and adjust seasoning if needed. Garnish with red chili pepper if desired. Serve hot with rice.

Tips

• For a milder stew, reduce gochugaru to 1 tablespoon.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
• Serve with a bowl of steamed rice and kimchi on the side.

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