Baek Jong-won Style! Mackerel Simmered to Perfection: A Recipe for Deep Flavor Without the Fishy Smell
Baek Jong-won Style! Mackerel Simmered to Perfection: A Recipe for Deep Flavor Without the Fishy Smell
Enjoy a Wonderful Meal at Home: Baek Jong-won’s Mackerel Simmered Recipe and Tips for Eliminating Fishiness
Make Baek Jong-won’s signature mackerel simmered dish at home, boasting a deep and rich flavor! With plenty of radish simmered down with the mackerel, the fish becomes tender with a savory umami taste. Unlike traditional recipes using gochujang (red chili paste), this version utilizes Chef Baek’s secret to eliminate fishiness and a special soybean paste-based sauce for a cleaner, more profound flavor. Even if you’re a beginner, you can easily complete this delicious mackerel simmered dish by following these detailed steps.
Main Ingredients- 1 Mackerel (cleaned)
- 1/3 Radish
- 1 Green Onion
- 2 Korean Green Chilies (Cheongyang)
- 2 Red Chilies
Cooking Instructions
Step 1
First, prepare the mackerel. Using pre-cleaned mackerel makes this process easier. I used two packs, each containing half a mackerel. Trim off the fins neatly, then cut each half into three pieces, making a total of six pieces. If the pre-cleaned mackerel is already seasoned or salty, soaking it in rice water for about 10-20 minutes can help remove excess salt and reduce any fishy odor. For mackerel that isn’t heavily seasoned, simply trim the fins and give it a quick rinse under cold water.
Step 2
Slice the radish about 0.5cm thick. Cutting it into fan shapes looks appealing when arranged in the pot and provides a pleasant texture when cooked.
Step 3
Slice the green onion diagonally at about 1cm thickness. Diagonal cuts allow the sauce to penetrate better and enhance the visual appeal.
Step 4
Similarly, slice the Korean green chilies and red chilies diagonally. If you enjoy a spicier dish, feel free to add more green chilies.
Step 5
Layer the sliced radish at the bottom of your simmering pot. This prevents the bottom from burning and helps absorb the flavors of the sauce.
Step 6
Arrange the prepared mackerel pieces on top of the radish layer.
Step 7
Evenly scatter the sliced green onions, green chilies, and red chilies over the mackerel. This adds color and a fragrant aroma.
Step 8
Pour water to just cover the ingredients. For one mackerel, about 500ml of water is ideal for a nicely simmered dish. Adjust the amount of water based on your pot size and the quantity of ingredients.
Step 9
Add 1 tablespoon of sugar. Sugar helps to neutralize any fishy smells and enhances the overall savory taste. Bring the mixture to a boil over high heat.
Step 10
Once the water boils, add the sauce ingredients: 1.5 tablespoons minced garlic, 1 tablespoon soybean paste, 2 tablespoons perilla oil, 2 tablespoons gochugaru, and 30ml soy sauce. Stir everything together to make the sauce. Reduce the heat to medium-low.
Step 11
Cover the pot and simmer over medium heat for about 20-30 minutes. Occasionally lift the lid to spoon some of the sauce over the mackerel and radish. This ensures the flavors are evenly distributed and makes the dish even more delicious. Continue to simmer until the radish is tender and the sauce has thickened to your liking.
