Tuesday, March 9

Recipe: Spicy Mackerel Fish Stew (고등어 조림)

By popular request at the store we got some whole mackerel in. While a fairly common fish, many are unsure how best to use this particular fish. So we figured this would be an ideal choice for this week's recipe. The recipe today is Spicy Mackerel Fish Stew (고등어 조림), originally featured on Aeri's Kitchen, this recipe has found its way around the world and is now featured here. A good blend of many Korean flavors, this is a perfect way to use mackerel. As a bonus this recipe comes with a video. Click below to find the recipe and watch the video.
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Items marked in Orange are available at the store.
Main Ingredients:

* 1 Blue Mackerel
* 1 Cup Korean Radish
* 1/2 Onion
* 1 Green Onion
* 1 Hot Pepper

Broth Ingredients:

* 1 Dried Anchovy Pack (6 Dried Anchovies)
* 2 Cups Water

Sauce Ingredients:

* 2 Tbsp Red Pepper Paste (Gochujang)
* 1 Tbsp Red Pepper Powder
* 2 Tbsp Cooking Wine
* 1 1/2 Tbsp Soy Sauce
* 1 Tbsp Soup Soy Sauce
* 1 Tbsp Sugar
* 1/8 Tsp Black Pepper
* 1 Tbsp Minced Garlic
* 1/4 tsp Minced Ginger

Yield: 2 Servings

1. Cut 1 mackerel into 2~3 inch pieces.
Use fresh blue mackerel not salted one for this recipe.
2. Cut the vegetables like the picture.

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.

1. In a small bowl, combine all ingredients for the sauce.
2. On top of the radish, put the mackerel.
3. Pour the sauce on top of the mackerel.
4. Boil until the soup is half reduced. Do not stir the mixture. Occasionally pour the stew’s broth over the fish and radish.

Add the onion on top of the stew. Cook until the mackerel is completely cooked.

Again, often pour the broth of the stew on top, so it will get flavor.

When the mackerel is cooked, add the green onions and hot peppers.
Cook 2 more minutes.

Image courtesy: adactio

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