Norwegian Mackerel Cuisine - Mackerel Soup / Mackerel Chueotang
It is the standard to use loach when making chueotang, but I made chueotang simply using Norwegian mackerel. Some of you may feel unfamiliar, but it's a very delicious health food because it's not fishy at all and savory.
6 serving
Within 30 minutes
열려라쿡
Ingredients
  • Mackerel
    2ea
  • frozen cabbage
    600g
  • cooking wine
    2T
  • Water
    7cup
  • leek
    1ea
  • Red pepper
    2ea
  • Green pepper
    2ea
  • crushed garlic
    2T
  • peppery powder
    little
  • Soybean paste
    1T
  • Red pepper powder
    0.5spoon
  • Korean style soy sauce
    4spoon
Cooking Steps
STEP 1/17
Please prepare the trimmed Norwegian mackerel first.
STEP 2/17
After preparing the frozen cabbage, blanch it lightly in boiling water.
STEP 3/17
You just need to parboil it for about a minute.
STEP 4/17
Marinate blanched cabbage in cold water and squeeze the water out.
STEP 5/17
Cut the dried cabbage into bite-size pieces.
STEP 6/17
Put 2 trimmed mackerels in a pot and boil them well with 2T of cooking wine and enough water to cover them.
STEP 7/17
While it's boiling, put 1T of doenjang in the chopped cabbage
STEP 8/17
Add 0.5 spoons of red pepper powder and 4 spoons of soy sauce and mix.
STEP 9/17
Let well-boiled mackerel cool.
STEP 10/17
Remove the thorn from the mackerel and mash it roughly with your hands.
STEP 11/17
Put the mashed mackerel back in the boiled water.
STEP 12/17
Pour an additional 7 cups of water here and simmer.
STEP 13/17
When it starts to boil, add the marinated frozen cabbage.
STEP 14/17
Bring to a boil over high heat.
You have to boil it for a long time to have a deep taste!
STEP 15/17
Slice the green onions sideways and simmer over medium heat.
Adjust the seasoning that is not enough at this time with soy sauce.
STEP 16/17
Turn off the heat if it's cooked well enough.
STEP 17/17
Put an appropriate amount in a soup bowl, chop red pepper, green pepper, garlic, and add Sancho powder to make mackerel chueotang!
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