Korean Mackerel and Radish Jjigae (Stew)
- 4 cups cold water
- 1 whole mackerel, cleaned and sliced into 2-inch pieces
- 1 Mu (Korean radish), peeled and sliced into 2-inch pieces
- ¼ cup gochugaru (Korean red pepper)
- 6 scallions, sliced into 2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon beef boullion
- In a pot, add cold water, mackerel, and mu and bring to a boil. Lower the heat once the water boils. Add the gochujaru, scallions, garlic, soy sauce, and beef boullion.
- Cook for about 1 ½ hours on a low simmer with the lid on.
- Divide into 2 large bowls and serve with a side of rice.
You can purchase the Korean ingredients at Asian markets or online. This recipe can include a variety of other fresh vegetables; feel free to add any seasonal ingredients!
What others are saying
Greg Jones says:
I made this recipe and it was incredible! Mackerel is so underrated, but it's definitely one of my favorite fish to cook. The ingredients are hard to find but if you go to an international market or Asian grocery store you should find everything you need. I really enjoyed all of the flavors together.
Katie Hason says:
This Korean stew is very authentic tasting! I also like to add cabbage to the stew. The garlic and soy sauce flavors are always a winning combination. I can't wait to make this again!