Mackerel Simmered in Soy Sauce with Sweet Potato Stems
Mackerel Simmered in Soy Sauce with Sweet Potato Stems
Making Delicious Simmered Mackerel with a Special Ingredient: Sweet Potato Stems
Savory and sweet simmered mackerel is a beloved side dish for everyone! In our home, we especially love adding sweet potato stems to our mackerel stew, and it’s surprisingly delicious. While adding napa cabbage is also tasty, the sweet potato stems bring a unique and wonderful flavor. They offer a delightful crunch and a subtle sweetness that enhances the rich umami of the mackerel. This dish is so addictive, it’ll have you finishing a whole bowl of rice in no time! Let me share the secret to making this marvelous simmered mackerel.
Main Ingredients- 1 Mackerel
- 1/2 Onion
- 1 Green Onion (Scallion)
- 4 Red and Green Chili Peppers
- 1/6 Radish (Daikon)
- 1 Handful Sweet Potato Stems (approx. 100g)
- 2 Cups Anchovy Broth
- 1 Cup Rice Water
Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Maesilcheong (Plum extract) or Oligodang/Sugar
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Maesilcheong (Plum extract) or Oligodang/Sugar
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
Cooking Instructions
Step 1
The first step to removing any fishy odor: Soak the mackerel in rice water for about 30 minutes. Rice water is effective at absorbing and neutralizing fishy smells, significantly reducing any unpleasant taste.
Step 2
Gently rinse the mackerel under running water and pat it dry. Make 2-3 slits on each side of the mackerel. This helps the marinade penetrate deeply into the flesh and prevents the fish from breaking apart while cooking. Cut the mackerel into bite-sized pieces (about 3-4 cm). Prepare the vegetables: thickly slice the onion, cut the green onion diagonally into large pieces, and slice the chili peppers diagonally for color. Peel the tough outer layer of the sweet potato stems and cut them into 5-7 cm lengths.
Step 3
The key to delicious stew is the seasoning sauce! In a bowl, combine gochujang, gochugaru, maesilcheong, sugar, black pepper, soy sauce, minced garlic, and ginger powder. Mix thoroughly to create the flavorful sauce. Maesilcheong adds depth and sweetness, while ginger is excellent for eliminating fishiness.
Step 4
Let’s make the anchovy and kelp broth. In a pot, combine 3 cups of water (approx. 600ml) with dried anchovies and kelp. Boil for about 10 minutes to extract a rich broth. If you don’t have time to make broth, you can use store-bought broth.
Step 5
Once the broth is ready, strain it to get clear liquid. Place the thickly sliced radish at the bottom of a heavy-bottomed pot or wok. The radish layer prevents the mackerel from sticking to the bottom and adds its natural sweetness to the stew as it cooks.
Step 6
Arrange the prepared sweet potato stems on top of the radish layer. Spoon about 1/3 of the prepared seasoning sauce evenly over the sweet potato stems. It’s like gently tossing them with the sauce to let it soak in.
Step 7
Now, place the mackerel pieces attractively on top of the sweet potato stems. Generously coat the mackerel with the remaining half of the seasoning sauce. Make sure to spread the sauce thoroughly to ensure it penetrates the fish flesh.
Step 8
Pour the prepared anchovy broth over the ingredients until they are almost submerged. Bring to a boil over high heat, then reduce the heat to medium-low, cover with a lid, and simmer for about 15 minutes. Starting with high heat helps the ingredients cook through, and then simmering gently allows the flavors to meld and deepen.
Step 9
When the mackerel is almost cooked and the sauce has reduced slightly (after about 15 minutes), arrange the sliced onion, green onion, and chili peppers on top. After adding the vegetables, uncover the pot and continue to simmer over medium-low heat for another 5-10 minutes, allowing the sauce to thicken. If the sauce reduces too quickly, gently spoon some over the ingredients to create a glossy finish. The moisture from the vegetables, along with the mackerel and sauce, will combine to create a delicious stew.
Step 10
And there you have it – perfectly seasoned, spicy, sweet, and savory simmered mackerel! Place a piece of mackerel on top of hot rice, add some sweet potato stems, and enjoy the incredible taste. It’s truly a rice thief! Enjoy your delicious meal!
