Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)
Saengseon jjigae is a spicy Korean fish stew made with mackerel or beltfish cut into chunks, simmered alongside daikon radish and zucchini. Gochujang, gochugaru, soy sauce, and garlic build a bold, peppery broth in an anchovy stock base. The radish neutralizes any fishiness while adding natural sweetness to the soup. Picking the flaky fish off the bone and eating it with spoonfuls of the fiery broth over rice is the traditional way to enjoy it.
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Instructions
- 1
Add daikon to anchovy stock and bring to a boil.
- 2
Season with gochujang, chili flakes, soy sauce, and garlic.
- 3
Add cleaned fish and simmer.
- 4
Add zucchini and green onion; simmer 5 more minutes.
- 5
Adjust seasoning and serve.
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Nutrition (per serving)
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