Nutritious Mackerel “Chueo-tang” (Fish Stew)
Nutritious Mackerel “Chueo-tang” (Fish Stew)
Flavorful Mackerel Chueo-tang Made with Norwegian Mackerel
This recipe features mackerel chueo-tang, rich in protein, vitamin D, and omega-3 fatty acids, made with premium Norwegian mackerel. It offers a unique charm compared to traditional chueo-tang, making it a healthy and warming dish perfect for chilly days.
Main Ingredients- 2 packs Norwegian mackerel, prepared
- 200g dried radish greens (mucheong siraegi), boiled and frozen
- 1 fresh king oyster mushroom
Seasoning & Aromatics- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp plum extract (maesil-aek)
- 1 tsp ginger juice
- 1/2 Tbsp minced garlic
- 1 Tbsp rice wine or cooking sake
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp plum extract (maesil-aek)
- 1 tsp ginger juice
- 1/2 Tbsp minced garlic
- 1 Tbsp rice wine or cooking sake
Cooking Instructions
Step 1
Today, we’ll be making a rich and savory mackerel chueo-tang using nutritious Norwegian mackerel. This recipe uses special ingredients for an even healthier and more delicious experience.
Step 2
First, prepare 2 packs of the cleaned Norwegian mackerel. Place the mackerel in a pot, add enough water to cover it, and bring to a boil. Cook over medium heat for about 15-20 minutes, or until the fish is tender and cooked through.
Step 3
While the mackerel is cooking, let’s prepare the vegetables that will add depth to our chueo-tang. Thaw the frozen dried radish greens (mucheong siraegi) and chop them into bite-sized pieces. In a bowl, combine the chopped radish greens with 2 Tbsp doenjang, 1 Tbsp plum extract, 1 tsp ginger juice, 1/2 Tbsp minced garlic, and 1 Tbsp rice wine. Gently mix and knead with your hands to ensure the seasonings are well distributed, and let it marinate for a short while.
Step 4
Once the mackerel is fully cooked, strain it using a sieve, reserving the cooking liquid. You can mash the mackerel finely using a blender for a smoother texture, but if it’s been boiled thoroughly, it will mash easily without one. Mash the boneless mackerel until smooth, then add it to the reserved cooking liquid and stir to combine. Once the broth comes to a boil, add the marinated dried radish greens and continue to simmer. When the greens are tender, add the thinly sliced king oyster mushroom and cook for another few minutes.
Step 5
Finally, add a generous amount of sliced green onions (daepa) and simmer briefly to finish the mackerel chueo-tang. For a spicier kick, you can add chopped chili peppers (cheongyang-gochu) or red chili peppers to your preference. Serve hot with a bowl of steamed rice and enjoy this comforting meal!
