KOREAN HOME COOKING
Mackerel Yukgaejang (고등어육개장): Spicy Korean Fish Soup
고등어육개장 · Godeungeo Yukgaejang
Boneless mackerel replaces beef in a robust red broth layered with fernbrake, dried radish greens, mung bean sprouts, and scallions.
WHY THIS DISH MATTERS
A little cultural context
Classic yukgaejang is a chile-red beef soup. This coastal-minded version uses oily mackerel, whose richness stands up to the same assertive aromatics and mountain vegetables.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Check the fish
8 minutesRinse the fillets briefly in lightly salted cold water, pat dry, and run your fingers over the flesh to remove every pin bone.
- 2
Cut and season
10 minutesCut scallions, radish, and siraegi into 2 1/2-inch/6-cm lengths; slice the onion. Mix gochugaru, fish sauce, mirin, garlic, salt, and pepper, then massage it through all vegetables except the sprouts.
- 3
Bloom the red base
6 minutesHeat the oil in a soup pot over medium. Add the seasoned vegetables and stir-fry for 5 to 6 minutes, until the chile smells toasted and the radish begins to soften.
- 4
Simmer the mackerel
12 minutesPour in the hot water, bring to a boil, and add the mackerel. Boil gently for 5 minutes, season with soup soy sauce, then break the fish into large flakes and simmer 7 minutes more.
- 5
Finish with sprouts
3 minutesAdd mung bean sprouts and cook uncovered for 3 minutes. Taste for salt and serve piping hot.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Check the fish · 8 minutes
Rinse the fillets briefly in lightly salted cold water, pat dry, and run your fingers over the flesh to remove every pin bone.
- 02
Cut and season · 10 minutes
Cut scallions, radish, and siraegi into 2 1/2-inch/6-cm lengths; slice the onion. Mix gochugaru, fish sauce, mirin, garlic, salt, and pepper, then massage it through all vegetables except the sprouts.
- 03
Bloom the red base · 6 minutes
Heat the oil in a soup pot over medium. Add the seasoned vegetables and stir-fry for 5 to 6 minutes, until the chile smells toasted and the radish begins to soften.
- 04
Simmer the mackerel · 12 minutes
Pour in the hot water, bring to a boil, and add the mackerel. Boil gently for 5 minutes, season with soup soy sauce, then break the fish into large flakes and simmer 7 minutes more.
- 05
Finish with sprouts · 3 minutes
Add mung bean sprouts and cook uncovered for 3 minutes. Taste for salt and serve piping hot.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
GosariUse drained canned fernbrake, or substitute sliced shiitake for easier shopping.
SiraegiUse blanched napa cabbage or collard greens.
Tuna fish sauceUse Korean anchovy fish sauce.
Korean pantry guide
Cooked bracken fern with an earthy chew, essential to classic yukgaejang.
Search: Korean cooked gosari fernbrakeDried radish greens rehydrated for soups and stews.
Search: Korean dried radish greens siraegiServe it with
- Steamed rice
- Cubed radish kimchi
- Seasoned seaweed
Spice level
Medium-hot. Reduce gochugaru to 1 tablespoon for a mild broth.
Store & reheat
Refrigerate for up to 2 days. Reheat gently to a full simmer; repeated hard boiling can make the fish dry.