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Korea Mackerel Stew Recipe By Ryu Soo-young

Ryu Soo-young's Korean mackerel stew is a spicy, high-protein Korean home-cooking recipe made healthier with allulose.
😽 Seouler
😽 Seouler0 mins read

If you love Korean home cooking, there is one fish dish you should know: Korean mackerel stew, or Godeungeo Jorim (고등어조림).

Mackerel is commonly enjoyed grilled in Korea, but simmering it with Korean radish and a bold, spicy sauce creates an entirely different experience. The fish becomes tender, the radish absorbs the savory sauce, and the whole dish develops a deep, comforting flavor.

This recipe is inspired by Ryu Soo-young's mackerel stew, a popular Korean home-cooking recipe. I adapted the original recipe for a healthier everyday meal by replacing regular sugar with granulated allulose while keeping the rich, spicy flavor that makes Korean fish stew so satisfying.

It is also a practical choice for anyone looking for a high-protein Korean meal that can be enjoyed with a smaller portion of rice or additional vegetables.

Korea Mackerel Stew

Table of Contents

Ingredients

For Preparing the Mackerel

  • 1 mackerel, or 2 small mackerel
  • 1 tbsp salt
  • 1 tbsp vinegar
  • 1 tbsp all-purpose flour
  • Cold water

Tip: If possible, buy mackerel that has already been cleaned and cut for stewing. It will save you quite a bit of preparation time.

For the Mackerel Stew

  • Prepared mackerel
  • 500 g Korean radish (mu), peeled
  • 1 green onion
  • 1 onion
  • 1 Fresno pepper
  • 1 Anaheim pepper, optional
  • 6 tbsp dry white wine
  • 1 L water

If your mackerel is larger than about 20 cm (8 inches), use 1 fish. For smaller mackerel, use 2.

For the Korean Fish Stew Sauce

  • 5 tbsp Korean soy sauce (ganjang)
  • 4 tbsp Korean red pepper flakes (gochugaru)
  • 3 tbsp granulated allulose
  • 2 tbsp oyster sauce
  • 1 tbsp vinegar
  • 1 heaping tbsp doenjang (Korean soybean paste)
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 1/3 tbsp coarse salt
  • About 10 turns of freshly ground black pepper

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Step-by-Step Instructions

1. Prepare the Mackerel

Cut the mackerel into pieces about the length of two finger joints.

Remove the abdominal membrane and fins, then rinse the fish thoroughly under running water.

Place the mackerel in a bowl. Add the salt, vinegar, all-purpose flour, and enough cold water to almost cover the fish. Let it soak for about 20 minutes.

This preparation helps reduce the fishy odor of mackerel and helps firm up the flesh.

After 20 minutes, rinse the mackerel thoroughly under running water until the water runs clear.

Tip: Using pre-cleaned mackerel for stewing makes this step much easier.

2. Prepare the Vegetables

Peel the Korean radish and cut it into pieces about 1 cm thick (about 1/2 inch). Cut each piece in half if necessary.

Slice the green onion diagonally and thinly slice the onion.

Slice the Fresno pepper and Anaheim pepper diagonally.

3. Make the Korean Fish Stew Sauce

Combine the soy sauce, gochugaru, granulated allulose, oyster sauce, vinegar, doenjang, minced garlic, minced ginger, coarse salt, and black pepper in a bowl.

Mix well until everything is evenly combined.

This versatile Korean fish stew sauce can also be used for other dishes, including Korean braised hairtail fish.

4. Cook the Radish First

Preheat a wok over medium-high heat and arrange the radish pieces across the bottom.

Add 2 tablespoons of the prepared sauce and 1 liter of water.

Bring the mixture to a boil over high heat.

Once boiling, cover the wok and reduce the heat to medium. Simmer for about 15 minutes.

Cooking the radish first allows it to soften and absorb the savory Korean stew sauce before the fish is added.

5. Add the Mackerel and Sauce

Once the radish has softened, carefully place the mackerel pieces into the wok.

Spoon about 1 tablespoon of the sauce over each piece of mackerel.

Reserve about 1 tablespoon of sauce for adjusting the seasoning later.

6. Add the Vegetables and White Wine

Add the sliced green onion, onion, Fresno pepper, and optional Anaheim pepper.

Pour in 6 tablespoons of dry white wine and boil over high heat for about 5 minutes.

Do not flip the mackerel. The fish becomes delicate as it cooks and can easily break apart.

Instead, use a spoon or ladle to scoop the cooking liquid and gently pour it over the top of the fish.

7. Simmer and Finish

Cover the wok and continue simmering for about 10 minutes.

The stew is ready when the sauce has reduced sufficiently and become slightly thick and rich.

Gently shake the wok from time to time to prevent the ingredients from sticking to the bottom. Avoid stirring the fish directly.

Adjust the seasoning with the reserved sauce if needed.

Finish by topping the stew with additional sliced Fresno pepper, Anaheim pepper, and green onion.

Because the mackerel can easily fall apart, serving the dish directly from the wok is a practical option.

Nutrition Facts — Estimated

Estimated per serving:

  • Calories: approximately 400–450 kcal
  • Protein: approximately 30–35 g
  • Fat: approximately 20–25 g
  • Carbohydrates: approximately 20–25 g
  • Fiber: approximately 4–5 g
  • Net Carbs: approximately 16–20 g

A significant portion of the carbohydrates comes from the radish and onion. For that reason, this recipe is better described as a lower-carb Korean meal rather than a strict keto recipe.

The actual nutrition values will vary depending on the size of the mackerel, serving size, and the specific brands of soy sauce, oyster sauce, and other ingredients used.

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Why You'll Love This Recipe

1. One of the Most Comforting Ways to Enjoy Mackerel the Korean Way

In Korea, mackerel is commonly enjoyed grilled, but it is also frequently simmered with Korean radish and a spicy, savory sauce.

Korean mackerel stew is a familiar home-cooked dish, and the radish plays an especially important role. As it simmers with the fish and sauce, it absorbs the rich cooking liquid and becomes tender, savory, and naturally sweet.

2. A Protein-Rich Korean Meal

Mackerel provides protein along with a substantial amount of fat, making it a satisfying main ingredient for a balanced meal.

If you want to build a meal around fish and vegetables rather than making rice the main component, this Korean mackerel stew is an excellent option.

Simply reduce the amount of rice and enjoy more of the mackerel and radish for a lighter Korean-style meal.

3. Made with Allulose Instead of Sugar

The original recipe uses sugar, but this healthier adaptation replaces regular sugar with granulated allulose.

Allulose provides a similar sweetness to sugar while contributing fewer calories, making it useful for people who want to reduce their sugar intake without completely giving up sweetness.

Keep in mind that allulose does not behave exactly like sugar during cooking. It is best to taste the sauce and adjust the sweetness rather than automatically adding more.

How to Enjoy This as a Lower-Carb Korean Meal

Korean mackerel stew is often served with a bowl of steamed white rice. While rice is a traditional pairing, you can easily adjust the meal if you are trying to reduce your carbohydrate intake.

The simplest approach is to reduce the portion of rice and eat more of the mackerel and radish.

You can also serve the stew with vegetables such as:

  • Cabbage
  • Leafy greens
  • Blanched broccoli
  • Other Korean vegetable side dishes

This keeps the familiar flavors of Korean home cooking while making it easier to control your carbohydrate intake.

Keep in mind that the sauce contains soy sauce, oyster sauce, and doenjang, so it is also worth being mindful of sodium when planning the rest of your meal.

Tips for Making Korean Mackerel Stew

Don't Flip the Mackerel

One of the easiest ways to break the fish apart is to repeatedly turn it while cooking.

Mackerel becomes tender as it simmers, so flipping the pieces can cause them to fall apart.

Instead, gently spoon the cooking liquid over the top of the fish so the sauce coats it evenly.

Cook the Radish First

Cooking the radish before adding the mackerel gives it enough time to soften and absorb the flavorful broth.

The result is tender radish with a deep, savory flavor that complements the rich mackerel.

Reduce the Sauce Properly

Korean mackerel stew should not finish with a thin, watery broth.

Let the liquid reduce until the sauce becomes richer and slightly thicker. This concentrated sauce is what gives the dish its characteristic savory and spicy flavor.

Shake the Wok Instead of Stirring

Rather than stirring the fish with a spatula, gently shake the wok from time to time.

This helps prevent the ingredients from sticking to the bottom while minimizing the chance of breaking the mackerel apart.

Who Is Ryu Soo-young?

Ryu Soo-young is a well-known Korean actor who has also become widely recognized for his cooking skills through Korean television and variety programs.

He is particularly known for sharing practical home-cooking recipes that everyday cooks can realistically make at home rather than focusing only on complicated restaurant-style dishes.

This mackerel stew reflects that approachable style. It uses familiar ingredients such as mackerel, Korean radish, and common Korean seasonings to create a deeply flavorful example of Korean home cooking.

If you would like to see the original cooking process, I also recommend watching Ryu Soo-young's original YouTube recipe. Seeing the texture of the sauce and how he handles the fish can be especially helpful when making Korean fish stew for the first time.

FAQ

1. Can I use frozen mackerel for this Korean mackerel stew?

Yes. Frozen mackerel works well for this recipe.

If using frozen fish, thaw it completely in the refrigerator first, then rinse it well before preparing it.

2. Do I have to use Fresno peppers?

No. Fresno peppers provide moderate heat and a slightly fruity flavor, but you can substitute another fresh chili pepper that is easier to find where you live.

3. Can I skip the Anaheim pepper?

Yes. The Anaheim pepper is optional in this recipe.

You can leave it out if you cannot find it or if you prefer a milder flavor.

4. Can I make this recipe without sugar?

Yes. This healthier version uses granulated allulose instead of regular sugar.

You can also adjust the amount depending on how sweet you prefer your mackerel stew.

5. What should I serve with Korean mackerel stew?

Steamed rice is the most traditional choice.

For a lower-carb meal, reduce the rice portion and serve the mackerel and radish with leafy greens, cabbage, or another vegetable side dish.

Conclusion

Ryu Soo-young's Korean mackerel stew is a great example of what makes Korean home cooking so satisfying.

Familiar ingredients such as mackerel and Korean radish are transformed with soy sauce, gochugaru, doenjang, garlic, and other Korean seasonings into a rich and spicy dish that can easily become the centerpiece of a meal.

This healthier adaptation replaces regular sugar with allulose and makes it easier to incorporate the dish into a high-protein, lower-carb Korean meal by adjusting the amount of rice you serve with it.

If this is your first time making Korean fish stew, remember two things: cook the radish first and avoid flipping the mackerel. These simple techniques will help you achieve tender fish and flavorful radish without turning the stew into a broken-up mess.

Once you get comfortable with the basic technique, Korean mackerel stew is an excellent addition to your Korean home-cooking repertoire.

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