Braised Dried Sweet Potato Stems with Salted Mackerel
Deliciously Savory Braised Dried Sweet Potato Stems Infused with Flavorful Seasoning
Enjoy a delightful dish where dried sweet potato stems are simmered to tenderness and then braised with salted mackerel. The savory essence of the mackerel beautifully permeates the sweet potato stems, creating a highly palatable side dish that’s perfect with rice.
Main Ingredients
- 1 Salted Mackerel
- 2 bowls Dried Sweet Potato Stems
- 2 Red Chili Peppers
- 2 Cheongyang Peppers (Korean hot peppers)
Cooking Instructions
Step 1
First, soak the dried sweet potato stems in lukewarm water for about 20-30 minutes until softened. Then, boil them in hot water for 10-15 minutes until tender. Rinse the boiled stems under cold water, cut them into about 2-3 cm lengths, and let them sit in cold water for about half a day to remove any bitterness and enhance their crispiness.
Step 2
In a bowl, combine the gochugaru, soy sauce, minced garlic, cooking sake, and oligodang. Mix well to create a delicious seasoning paste. The cooking sake helps to eliminate any fishy odors from the mackerel and adds depth of flavor.
Step 3
This is the marinating step. Add about 1/3 to 1/2 of the prepared seasoning paste to the sweet potato stems and gently mix them together. Marinating beforehand allows the flavors to penetrate deeper into the stems.
Step 4
Place the marinated sweet potato stems in a pot or deep pan. Pour in 1 cup (approx. 200ml) of the anchovy broth. Cover and simmer over medium heat for about 5 minutes, allowing the stems to absorb some of the broth.
Step 5
Now, cut the salted mackerel into appropriate serving pieces and arrange them neatly on top of the sweet potato stems in the pot. Evenly spread the remaining seasoning paste over the mackerel. The saltiness of the mackerel will enhance the overall savory taste of the dish.
Step 6
Pour in the remaining 1 cup (approx. 200ml) of anchovy broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer, covered, for about 15-20 minutes, or until the liquid has reduced to a thick, sauce-like consistency. Stir occasionally to prevent sticking and ensure the flavors meld well between the stems and the mackerel.
Step 7
Finally, add the sliced red chili peppers and Cheongyang peppers. Simmer for another minute. You can also add chopped scallions at this stage if desired. The mild spiciness and aroma from the peppers will further enhance the dish.
Step 8
Serve this beautifully presented ‘Braised Dried Sweet Potato Stems with Salted Mackerel’. The rich flavor of the mackerel and the savory seasoning will be deeply infused into the tender sweet potato stems, creating an exquisite taste. It’s especially delicious enjoyed with a bowl of warm rice.
