Korean Godeungeo Mu Jjigae (Mackerel Radish Stew)
This stew pairs mackerel fillets with Korean radish in a spicy broth. The oily mackerel releases its rich fats into the soup, while 350 grams of radish tempers any fishiness and adds a clean, cooling undertone. Gochugaru and gochujang bring the heat, and soup soy sauce ties the seasoning together. The radish slices soften as they cook, soaking up the spicy fish broth - a classic Korean home-cooking combination.
Adjust Servings
Instructions
- 1
Slice radish into thick half-moons, and cut onion and green onion into large pieces.
- 2
Layer radish at the bottom, add water, and simmer 10 minutes to develop sweetness.
- 3
Mix gochugaru, gochujang, soup soy sauce, and garlic into the broth.
- 4
Add mackerel and onion; simmer 15 minutes, spooning broth over fish to reduce odor.
- 5
Add green onion, cook 5 more minutes, then taste and turn off heat.
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Nutrition (per serving)
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