This dish is a spicy Korean stew using mackerel fish. The flavor of cooked radish and fish with the sauce is awesome. If you have this stew, you can finish your rice without any other side-dishes. Enjoy!!!
145 Gram (1 can or 1 Blue Mackerel)
1 Cup (16 tbs), peeled and cut into big chunks
1⁄2 , cut into 2-inch pieces
1 , cut into 1-inch pieces
1 , chop
6 (or 1 Dried Anchovy Pack)
2 Cup (32 tbs)
Red pepper paste
2 Tablespoon (Also called Gochujang)
Red pepper powder
1 1⁄2 Tablespoon
Soup soy sauce
1. In a pan add water, dried anchovy pack and the radish chunks and bring it to boil and let it boil for 5 minutes on high.
2. Take the canned mackerel (you can use fresh or frozen blue mackerel also) and drain away all the liquid from the can. Clean the skin and bones with a fork and rinse them with water.
3. After 5 minutes remove the anchovy pack from the broth and cook for 5 more minutes. In a small bowl, combine all the ingredients for the sauce and mix well.
4. Put the mackerel on top of the radish in the simmering broth. Pour the sauce on top of the mackerel and add the onions as well. Occasionally spoon the stew broth over the fish and radish. Do not stir the mixture. Simmer on medium high heat till the stew reduces to half the quantity.
5. When the radish is soft enough to poke with the fork it is done cooking. Once the radish and fish are cooked, add the green onion and hot peppers on top of the stew. Simmer for 2 more minutes and turn off the heat.
6. Serve warm with other Korean side dishes.
This Korean fish stew is one way to have warmth, autumnal flavor and the soulful reassurance of a full-bodied broth without working yourself senseless in the kitchen! Though there are ways to make fish stew more difficult, this easy stew take no longer than 30 minutes and while it simmers you can still find time to while away the like, straightening out your garden or reading a novel on the porch with a cup of tea. The fish and radish cook tender and the broth is flavorful with anchovies. Dinner will taste