Korean Dried Greens Mackerel Stew
This spicy stew brings together mackerel and boiled dried radish greens in a gochugaru-seasoned broth. The oily richness of the mackerel merges with the earthy depth of the radish greens, while Korean radish keeps the broth clean and refreshing. Rice-rinse water serves as the base, taming any fishiness while adding a gentle body to the soup. Seasoned with onion, green onion, garlic, and soup soy sauce, it is a classic Korean home-style dish.
Adjust Servings
Instructions
- 1
Cut siraegi into bite-size lengths and slice radish into thick half-moons.
- 2
Layer radish and siraegi in a pot, then season with chili flakes, garlic, and soy sauce.
- 3
Place mackerel on top, pour in rice-rinse water, and simmer 15 minutes.
- 4
Add onion and cook 12 more minutes, basting fish to reduce fishy notes.
- 5
Finish with green onion for 3 minutes, then rest 5 minutes before serving.
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