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Salted Mackerel Stew with Ugeoji (Dry Radish Greens)
A comforting Korean winter stew featuring salty grilled mackerel (gan-go-deung-eo) simmered with rehydrated dry radish greens (ugeoji), soybean paste, and a balanced gochujang‑soy sauce broth. The fish stays tender and the broth is rich, aromatic, and completely free of the typical fishy odor.
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Critical Success Points
- • 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
Safety Warnings
- • Handle raw fish with clean hands and sanitized utensils to avoid cross‑contamination.
- • Be careful when lifting the hot pot; use oven mitts.
- • Steam can cause burns—keep face away from the pot when the lid is removed.
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