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Korean Gochujang Mackerel Stew with Napa Cabbage and Scallions
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound mackerel fillets, cut into 2-inch pieces
  • 4 cups chopped napa cabbage
  • 6 scallions, cut into 2-inch lengths
  • 3 tablespoons gochujang
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the sliced onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Stir in the gochujang and soy sauce. Cook for 1 minute to bloom the paste.
  • Pour in the vegetable broth and add the salt. Bring the mixture to a gentle simmer.
  • Add the chopped napa cabbage. Cook for 5 minutes until the cabbage begins to wilt.
  • Place the mackerel pieces into the simmering broth. Cover and cook for 6 to 8 minutes until the fish flakes easily.
  • Turn off the heat and stir in the scallions. Let the stew sit for 2 minutes before serving.

Notes

Taste the broth before adding the fish and add more gochujang if you prefer extra heat. The mackerel cooks quickly, so watch the pot closely to keep the pieces intact. Leftovers reheat well the next day with a splash of broth to loosen the sauce. Serve over steamed rice to soak up the spicy liquid.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife