Braised mackerel Soybean Paste Stewed Mackerel full of savory an
I made the mackerel miso stew, which is often eaten at home in Japan, with Beomil soybean paste:) Beansae's tip catch the fishy smell of mackerel and make it easy and simple!
2 serving
Within 20 minutes
콩새댁레시피
Ingredients
  • Mackerel
    200g
  • Ginger
    30g
  • Pan-Il-Kong soybean paste
    2TS
  • brewed soy sauce
    2TS
  • Cheongju
    2TS
  • Sugar
    1TS
  • Water
    1/2cup
Cooking Steps
STEP 1/3
Make cuts on mackerel and soak it in hot water for 1 minute to remove impurities and remove the fishy smell.
STEP 2/3
Add the sauce and mix well.
STEP 3/3
When the sauce boils, add the blanched mackerel and boil it down.
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