Salted Mackerel Stew with Ugeoji (Dry Radish Greens)

Ingredients

• 2 pieces Salted Mackerel Fillets (about 200 g each, rinsed and patted dry)
• 100 g Ugeoji (Dry Radish Greens) (reconstituted in water for 10 min, squeezed excess water)
• 2 cups Water (or Rice Water) (use leftover rice water for extra flavor if available)
• 4 cloves Garlic (minced)
• 2 Tbsp Doenjang (Korean Soybean Paste) (smooth, no lumps)
• 1 Tbsp Soy Sauce (Jin Ganjang) (dark soy for depth)
• 2 Tbsp Light Soy Sauce (Yangjo Ganjang) (regular soy sauce)
• 1 Tbsp Cooking Wine (Mirin or Korean Maesul) (adds sweetness and helps mask fish odor)
• 1 tsp Gochugaru (Korean Red Pepper Flakes) (adjust for spice level)
• 1 Tbsp Gochujang (Korean Red Pepper Paste) (adds umami and slight sweetness)
• 1 tsp Pickled Ginger (Ginger‑Plum Mix) (optional, gives subtle tang)
• 1 tsp Plum Extract (Maesil Cheong) (sweet and sour enhancer)
• ½ tsp Black Pepper (freshly ground)
• 1 medium Onion (sliced thin)
• 2 stalks Green Onion (Scallion) (cut into 2‑inch pieces)
• 1 piece Optional Chili Pepper (sliced, for extra heat)

Instructions

1. Rehydrate Ugeoji

   Place the dried radish greens in a bowl, cover with 2 cups of water (or rice water) and let soak for about 10 minutes. After soaking, squeeze out excess liquid and set aside.

   Time: PT10M

2. Prepare the Fish

   Rinse the salted mackerel fillets under cold water to remove excess salt, then pat dry with paper towels. Trim off the head and any remaining fins if desired.

   Time: PT5M

3. Make the Seasoning Paste

   In a mixing bowl combine doenjang, dark soy sauce, light soy sauce, cooking wine, gochugaru, gochujang, minced garlic, pickled ginger, plum extract, and black pepper. Stir until a smooth paste forms.

   Time: PT5M

4. Coat the Fish

   Spread the seasoning paste evenly over both sides of each mackerel fillet. Let the fish rest for 2 minutes so the flavors penetrate.

   Time: PT2M

5. Layer the Pot

   Place the rehydrated ugeoji at the bottom of the pot, creating an even layer. Lay the seasoned mackerel fillets on top of the greens.

   Time: PT3M

6. Add Broth and Aromatics

   Pour the soaking water (or fresh water) over the fish until it just covers the fillets. Add sliced onion and green onion pieces to the pot.

   Time: PT2M

7. Initial Boil (Uncovered)

   Bring the pot to a gentle boil over medium‑high heat. Once boiling, keep the lid off for about 5 minutes to allow the strong fish odor to escape.

   Time: PT5M

   Temperature: Medium‑high

8. Simmer with Lid Partially Closed

   After the initial boil, reduce heat to medium, place the lid slightly ajar (about a 1‑inch gap) and let the stew simmer for 20 minutes until the fish is tender and the broth has thickened slightly.

   Time: PT20M

   Temperature: Medium

9. Final Check and Serve

   Taste the broth and adjust seasoning with a pinch of salt or a dash more soy sauce if needed. Transfer the stew to a serving bowl, ensuring each portion gets both fish and plenty of ugeoji. Serve hot with steamed rice.

   Time: PT3M

   Temperature: Hot

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Salted Mackerel Fillets: Salted salmon, Fresh mackerel (brine 30 min)
• Instead of Ugeoji (Dry Radish Greens): Dried mustard greens, Kale (fresh)
• Instead of Garlic: Garlic paste
• Instead of Doenjang (Korean Soybean Paste): Miso paste (lighter)
• Instead of Soy Sauce (Jin Ganjang): Tamari (gluten‑free)
• Instead of Light Soy Sauce (Yangjo Ganjang): Low‑sodium soy sauce
• Instead of Cooking Wine (Mirin or Korean Maesul): Dry sherry
• Instead of Gochugaru (Korean Red Pepper Flakes): Paprika (mild)
• Instead of Gochujang (Korean Red Pepper Paste): Sambal oelek
• Instead of Pickled Ginger (Ginger‑Plum Mix): Fresh grated ginger
• Instead of Plum Extract (Maesil Cheong): Apple cider vinegar + honey
• Instead of Onion: Leek
• Instead of Green Onion (Scallion): Chives

Equipment Needed

• Large Pot or Dutch Oven (3‑4 L)
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Mixing Bowl
• Ladle
• Colander (for soaking Ugeoji) (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Rehydrate Ugeoji properly to avoid a gritty texture
• Coat the fish evenly with the seasoning paste
• Initial uncovered boil to eliminate the fishy odor
• Simmer with the lid partially closed to prevent over‑reduction

Chef Tips from the Video

• For an extra glossy broth, finish with a drizzle of sesame oil just before serving.
• Add a handful of sliced shiitake mushrooms for added umami.
• If you like extra heat, drop in a sliced fresh chili during the simmer stage.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Soak the ugeoji the night before and keep it in the fridge.
• Prepare the seasoning paste in advance and store in a small jar for up to 3 days.
• Season the fish and refrigerate for up to 12 hours for deeper flavor.