Mackerel Soybean Paste Soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of boneless mackerel after cleaning the bones and Skin or peel. Make sure no bones remain and cut into 3 cm pieces, then wipe off moisture.
2. Cut onion into bite-sized pieces and finely chop green onion. Pre-dissolve doenjang Korean soybean paste in a ladle of water.
3. Put cooking pot with water and onion and boil, then stir in doenjang Korean soybean paste and reduce to medium-low heat.
4. Add mackerel and boil for 10–15 minutes. Cook hard Vegetables until chopsticks can easily go through, and add leafy Vegetables starting from stems.
5. Check that the fish internal temperature reaches above 63°C. Cook until the flesh becomes opaque and flakes easily.
6. Add green onion and garlic and boil for 2 more minutes. Adjust saltiness by adding a little more water after tasting.

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