bohemianwanderer – This Korean-inspired main course brings together a bold, deeply flavored braised fish stew with a fresh and nutty asparagus salad. The fish, traditionally described as “hard-boiled mackerel” in Chang Sun-Young’s A Korean Mother’s Cooking Notes, challenges common Western fish-cooking expectations. Instead of falling apart, fatty fish like mackerel hold up beautifully when gently simmered in a seasoned broth. This long boil not only firms up the fish but also allows the bones to remain in the bowl, lending extra body and depth to the dish. The accompanying asparagus salad, a twist on a Jeju-style side originally made with seaweed, adds contrast with its light, creamy tofu dressing and crunchy pine nuts. Served with steamed rice, this dish makes for a nourishing, flavorful Korean-style meal that is both satisfying and balanced.
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Simmered mackerel with Korean radish in a spiced umami-rich broth
Start by making a bold seasoning sauce. Blend soy sauce, mirin, garlic, ginger, doenjang (Korean soybean paste), gochujang (fermented chili paste), fish sauce, and gochugaru (Korean chili powder) into a smooth paste. This complex mix brings heat, umami, and a deep sweetness to the stew. Next, layer thick slices of mooli (Korean radish) in a shallow, wide pan. Top with sliced onions, chunks of sustainably sourced mackerel or herring, and a strip of kombu (kelp). Pour the sauce over the layers and add just enough water to cover the fish. Bring everything to a boil, then reduce to a lively simmer. Cook for 20 to 25 minutes, occasionally basting the fish with the broth. The mooli becomes soft and flavorful, and the sauce reduces into a rich, spicy glaze. Garnish with sliced spring onions and serve with steamed rice for a complete meal.
Use sustainable fish and traditional Korean pantry staples for authenticity
For best results, choose large, oily fish that can stand up to long simmering. Line-caught mackerel from southwest UK fisheries is an excellent sustainable option. If unavailable, use fatty herring instead. You can find gochujang, doenjang, and gochugaru in most Asian supermarkets, while gochujang is also stocked by major grocers. Kombu adds a layer of umami to the broth and can be eaten or discarded. While miso can replace doenjang in a pinch, the original ingredient delivers a more authentic Korean flavor. Always serve this stew with steamed rice—it’s essential to soak up the intense, savory broth.
Asparagus salad with tofu and toasted pine nut dressing for contrast
The tofu dressing begins by pressing firm tofu to remove excess moisture. Meanwhile, toast pine nuts until golden and aromatic. Grind the nuts in a mortar or food processor, then add crumbled tofu, garlic, mustard, rice vinegar, honey, and optional red dates. Blend until smooth, adding dashi or water to create a creamy dressing. Season with salt and pepper. Briefly blanch trimmed asparagus in salted water until tender but crisp, then cool in ice water. Pat dry and arrange on a platter. Spoon over the dressing and garnish with extra pine nuts for crunch. This salad adds freshness and balances the rich fish stew.
Serve together for a full Korean-style home meal experience
Plate the braised fish and mooli in deep bowls, ladle over the reduced broth, and sprinkle with sliced spring onions. Serve with freshly steamed white rice. Arrange the asparagus salad on a separate platter, dressed and topped with pine nuts. This pairing mirrors the thoughtful contrasts of traditional Korean meals—spicy and rich next to cool and nutty. It’s a hearty, comforting combination perfect for a family dinner or special weekend meal that celebrates both bold flavors and seasonal freshness.
