The article presents an unconventional dish of hard-boiled mackerel inspired by Chang Sun-Young's 'A Korean Mother's Cooking Notes.' Initially met with skepticism, the technique enhances the fish's firmness and flavor, contrary to typical fish cooking methods. The dish recalls a beloved version from the now-closed Jeju Hang restaurant, notable for its combination with radish and fish innards. Sourcing sustainable mackerel and utilizing traditional Korean condiments like gochujang and doenjang are emphasized for authenticity. The preparation also highlights the necessity of steamed rice as a perfect accompaniment to this rich and flavorful dish.
The idea of hard-boiling mackerel seemed off, but it actually firms up the fish well, allowing easy separation from the bones while enhancing the broth's flavor.
Jeju Hang restaurant in Seoul perfected hard-boiled mackerel with its medley of broth-imbued radish, fermented cutlass fish innards, and perfectly steamed rice, creating an unforgettable dish.
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