Baek Jong-won’s Mackerel Chueo-tang: Korean Home Cooking Show Ep. 14
Baek Jong-won’s Mackerel Chueo-tang: Korean Home Cooking Show Ep. 14
Quick & Savory Chueo-tang Made with Canned Mackerel!
Discover a fantastic recipe for ‘Mackerel Chueo-tang’ that uses convenient canned mackerel instead of the traditional loaches! This dish, featured on episode 14 of the popular Korean home cooking show ‘Housewife Baek Recipe Season 3’, is guaranteed to be delicious thanks to Chef Baek Jong-won’s expertise. It offers a rich, savory, and comforting flavor that’s perfect for any meal. Enjoy this easy-to-make, deeply satisfying soup!
Main Ingredients- 1 can (15 oz) Canned Mackerel (drain liquid, flake the flesh)
- 1 medium King Oyster Mushroom
- 1 medium Potato
- 1 stalk Scallion (Green Onion)
- 2 Cheongyang Peppers (Korean chili peppers, or substitute with jalapeños)
Cooking Instructions
Step 1
Open the can of mackerel and drain the liquid completely. Carefully flake the mackerel flesh, making sure to remove all bones. It’s important to be thorough to avoid any bones in the final soup.
Step 2
Place the deboned mackerel flesh in a bowl. Use a fork or spoon to mash it into a coarse paste. Mashing it well will help create a smoother and more uniform broth.
Step 3
Peel the potato and rinse it well. Slice it into thin matchsticks (julienne), about 0.5 cm thick. Trim the ends of the king oyster mushroom, rinse, and julienne it similarly to the potato. Slice the white and green parts of the scallion separately. The white part will be used for making scallion oil, and the green part for finishing the soup.
Step 4
Remove the stems from the Cheongyang peppers and optionally remove the seeds if you prefer less heat. Finely mince the peppers.
Step 5
Heat a pot or deep pan over medium heat. Add the cooking oil and sesame oil. Once warm, add the sliced white parts of the scallion and sauté until fragrant and lightly golden brown, creating ‘scallion oil’. Be careful not to burn the scallions, as this will impart a bitter taste.
Step 6
Once the scallions are lightly browned, reduce the heat to low. Add the gochugaru (chili flakes) and stir constantly for about 30 seconds to toast the flakes and release their aroma. This step enhances the depth of flavor but be very careful not to burn the chili flakes.
Step 7
Pour in the water (5 cups). Add the gochujang (chili paste) and doenjang (soybean paste). Whisk thoroughly until the pastes are completely dissolved into the water, ensuring there are no lumps.
Step 8
Add the mashed mackerel, julienned potatoes, and julienned king oyster mushrooms to the pot. Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender, about 10-15 minutes.
Step 9
When the potatoes are cooked, stir in the minced garlic, fish sauce, and guk-ganjang (soup soy sauce). Continue to simmer for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary, adding more soy sauce or fish sauce.
Step 10
Finally, add the minced Cheongyang peppers and the sliced green parts of the scallion. Let it simmer for another minute. Season with black pepper to your liking. Just before serving, stir in a generous amount of Korean perilla powder and optional Sichuan pepper powder for an authentic, rich finish. Your Mackerel Chueo-tang is ready to be enjoyed!
