Korean Mackerel and Dried Greens Rice Soup
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Boneless mackerel means you can pour the doenjang broth straight over rice without picking out bones.
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Siraegi (dried radish greens) simmered until the stems are tender makes the broth deep and earthy, and the chili-seasoned fish gives it a little bite.
Ingredients
Instructions
- 1
Trim tough stems from 250 g boiled siraegi, then cut the greens into 4 cm lengths.
Squeeze firmly to remove excess moisture so the doenjang broth stays clean and does not turn watery.
- 2
Cut 300 g boneless mackerel into bite-size pieces.
Toss with 0.5 tablespoon gochugaru and 0.5 tablespoon minced garlic, then let it season for 10 minutes without pressing the fish apart.
- 3
Bring 6 cups anchovy stock to a full boil over high heat.
Dissolve 1.5 tablespoons doenjang through a strainer, pressing only the paste through to reduce lumps and harsh bits.
- 4
When the broth returns to a boil, add the siraegi and simmer over medium heat for 12 minutes.
The stems should soften noticeably and the broth color should deepen before adding fish.
- 5
Add the seasoned mackerel, then lower the heat to medium-low and simmer for 10 minutes.
Avoid hard stirring because the flesh breaks easily, and gently shake the pot instead if needed.
- 6
Season with 1 tablespoon soup soy sauce, the remaining minced garlic, and the remaining gochugaru.
Add sliced green onion, simmer 2 minutes more, then ladle the hot soup over bowls of cooked rice.
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