Korean · Dinner
Salted Mackerel Stew
Godeungeo-jjigae simmers salted mackerel fillet with daikon, napa cabbage and scallion in a gochugaru-gochujang broth sharpened by garlic and ginger. Bone-in fish braises directly in the seasoned stock until the flesh flakes and the radish turns translucent, served bubbling in its own pot alongside steamed rice.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
410Calories
33.6gProtein
19.8gFat
22.1gCarbs
7.8gSugar
4.9gFiber
2180mgSodium
103mgChol
4.1gSat Fat
980mgPotassium
95mgCalcium
3.2mgIron
9.5mcgVitamin B12
28mgVitamin C
low-carb
low-calorie
spice-route
hidden-gems
Instructions
1
Prep
Rinse the salted mackerel fillet under cold water and pat dry. Peel the daikon and slice into half-moons. Chop the napa cabbage. Mince the garlic and ginger.
2
Build
Scatter daikon in the bottom of a small pot, lay mackerel pieces on top, and layer napa cabbage, onion and scallion over the fish.
3
Bloom
Stir gochugaru, gochujang, garlic, ginger and soy sauce with 2 tablespoons of chicken stock until smooth, with no lumps.
4
Simmer
Spoon the spice paste evenly over the fish and vegetables. Pour remaining stock around the edges. Bring to a boil over medium-high heat, uncovered, about 5 minutes.
5
Braise
Lower heat to medium and simmer uncovered 18 to 20 minutes, spooning broth over top occasionally, until daikon turns translucent and mackerel flakes easily.
6
Plate
Scatter sliced chili over the top, drizzle with sesame oil and serve bubbling in its pot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salted mackerel fillet, bone-in, cut into 2 pieces
- 7 oz200g daikon
- 5.2 oz150g napa cabbage
- 22 scallion
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 1 1/2 cup360ml chicken stock
- 11 chili-fresh (optional, for extra heat)
- 1 tsp1 tsp sesame oil
