Easy Mackerel, Radish, and Potato Stew
Easy Mackerel, Radish, and Potato Stew
Quick Canned Mackerel Stew: Perfect for Camping and Easy Home Cooking
A delicious mackerel stew made easily with canned mackerel instead of fresh. It’s a simple and hearty dish perfect for camping or as a side for busy individuals.
Main Ingredients- 1 can Mackerel (canned)
- 5cm piece of Daikon Radish (about 1/4 of a medium radish)
- 2 Potatoes (medium-sized)
- 1 Onion (large)
- 1 cup Water (200ml)
- 1/2 stalk Green Onion (Scallion)
- 1 Korean Chili Pepper (Cheongyang pepper)
- A pinch of Sesame Seeds (for garnish)
Seasoning Sauce- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Mirin (or cooking wine)
- 1/2 tsp Ginger Paste (or minced ginger)
- 1 Tbsp Plum Extract (or corn syrup/oligosaccharide)
- 3~4 Tbsp liquid from the canned mackerel
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Mirin (or cooking wine)
- 1/2 tsp Ginger Paste (or minced ginger)
- 1 Tbsp Plum Extract (or corn syrup/oligosaccharide)
- 3~4 Tbsp liquid from the canned mackerel
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Slice the daikon radish thinly into rounds about 0.5cm thick. Peel the potatoes and cut them into large cubes. Coarsely chop the onion. (Note: While the original recipe used 3 onions, 1 large onion is generally sufficient.)
Step 2
Place the sliced radish and cubed potatoes at the bottom of a heavy-bottomed pot. This layering helps prevent sticking and ensures even cooking.
Step 3
Arrange the chopped onion and the contents of the canned mackerel, including its liquid, on top of the vegetables. Be gentle when handling the canned mackerel as it can be quite fragile.
Step 4
In a separate bowl, mix all the seasoning sauce ingredients: gochugaru, soy sauce, mirin, ginger paste, and plum extract. Adding 3-4 tablespoons of the liquid from the canned mackerel to the sauce will enhance the umami flavor of the stew.
Step 5
Pour the prepared seasoning sauce evenly over the ingredients in the pot. Then, add 1 cup (200ml) of water, enough to mostly cover the ingredients. If you prefer a soupier stew, feel free to add a bit more water.
Step 6
Bring the stew to a boil over high heat with the lid off for a few minutes. This step helps to eliminate any fishy odor. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 15-20 minutes, or until the radish and potatoes are tender.
Step 7
Once the radish and potatoes are cooked through and tender, add the diagonally sliced green onions and the thinly sliced Korean chili pepper (seeds removed if desired). This adds a fresh aroma and a touch of heat.
Step 8
Simmer for a few more minutes until the sauce thickens slightly. Sprinkle with sesame seeds for garnish. Serve hot with a bowl of steamed rice. Enjoy your delicious and easy stew!
