Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)
Quick answer
This spicy Korean fish stew is prepared with mackerel or beltfish pieces and simmered with daikon radish and zucchini.
What makes this special
- Saengseon jjigae balances mackerel and daikon radish in a sharp chili broth, relying on quick cooking to keep the fish meat firm and intact.
- Radish absorbs fishy odor while releasing sweetness into the broth
- Gochujang and gochugaru together give sweet heat in one base
Key ingredients
Core cooking flow
- 1 Cut 150g daikon into 1cm half-moons, slice 100g zucchini to a similar thickn...
- 2 Put the daikon and 600ml anchovy stock in a pot and bring it to a strong boil over high heat.
- 3 Add 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauc...
This spicy Korean fish stew is prepared with mackerel or beltfish pieces and simmered with daikon radish and zucchini. The base is an anchovy stock mixed with gochujang, gochugaru, soy sauce, and minced garlic to create a savory broth. Slices of daikon radish are boiled first to release their sweetness and absorb fishy odors. The fish chunks are then laid flat in the pot and cooked with the lid slightly ajar to let steam escape. Zucchini and green onions are added during the final minutes to soften and enrich the soup. Cooking the fish for under fifteen minutes keeps the flesh firm and prevents it from breaking apart in the boiling liquid. Once the fish separates easily from the bone, the stew is adjusted with salt if needed and served hot with steamed rice. It offers a balanced combination of chili heat and tender, flaky fish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 150g daikon into 1cm half-moons, slice 100g zucchini to a similar thickness, and cut 1 stalk green onion on the diagonal.
Keep the 400g fish pieces ready to add without stacking.
- 2Control
Put the daikon and 600ml anchovy stock in a pot and bring it to a strong boil over high heat.
Once bubbling, boil 5 minutes longer, until the daikon edges look slightly translucent.
- 3Control
Add 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon minced garlic.
Lower to medium heat and stir until no paste clumps remain and the broth turns deep orange-red.
- 4Control
Lay 400g cleaned mackerel or beltfish into the broth without stacking the pieces.
Leave the lid slightly ajar and simmer over medium heat for 7 minutes, so fishy steam can escape.
- 5Control
Spoon hot broth over the fish two or three times, then add the zucchini and green onion.
Simmer 5 more minutes, keeping the bubbles steady but not violent, until the zucchini softens without falling apart.
- 6Finish
Check the thickest fish piece.
It is done when the flesh separates from the bone with light pressure. Adjust the broth with salt only if needed, then serve immediately with rice before the fish breaks apart.
After the steps
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