Godeungeokaretangsu Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Godeungeokaretangsu (Mackerel Curry Sweet and Sour) is a unique Korean dish: crispy mackerel paired with a flavorful curry tangsu sauce. This authentic Godeungeokaretangsu recipe, based on official MFDS (Ministry of Food and Drug Safety) data, guides you to master this distinct Korean food.

## Nutrition

Per serving (approx. 300g), MFDS data shows:
* Calories: 171.3 kcal
* Carbohydrates: 20g
* Protein: 12g
* Fat: 5g
* Sodium: 250mg
A balanced, wholesome meal.

## History of Godeungeokaretangsu

Godeungeokaretangsu reflects modern Korean culinary innovation. Mackerel (godeungeo) and tangsu (sweet and sour) are traditional elements. Curry powder adds a newer, global influence. This dish fuses Korean tastes with contemporary flavors using regional ingredients. A unique Korean cuisine.

## Ingredients

For Godeungeokaretangsu, gather these MFDS-based ingredients:

**For Mackerel:**
* Frozen Mackerel: 300g (thawed, dried)
* Starch Powder: 50g (cornstarch or potato starch)
* Cooking Oil: 200g (for frying)

**For Curry Tangsu Sauce:**
* Milk: 200g
* Curry Powder: 20g
* Potato: 50g, diced
* Korean Zucchini (Aehobak): 25g, diced (substitute regular zucchini)
* Cherry Tomatoes: 25g, halved
* Onion: 20g, diced
* Apple: 25g, finely diced
* Honey: 15g

## Tips for Success

1. **Mom’s Tip: Crispy Mackerel:** Dry mackerel thoroughly before starch coating. Fry at 170-180°C for 5-7 minutes until golden. Fry in batches to maintain oil temperature.
2. **Sauce Consistency:** Simmer curry tangsu sauce gently to achieve desired thickness. Apple and honey naturally contribute sweetness and body.
3. **Serve Fresh:** Pour hot sauce over freshly fried mackerel just before serving for optimal crispness.

## Steps to Make Godeungeokaretangsu

Follow these steps to create delicious Godeungeokaretangsu:

1. **Prepare Mackerel:** Thaw 300g frozen mackerel completely. Pat dry, cut into desired pieces. Coat evenly with 50g starch powder.
2. **Fry Mackerel:** Heat 200g cooking oil to approximately 175°C. Fry mackerel pieces for 5-7 minutes until golden, crispy. Drain.

3. **Prep Sauce Ingredients:** Dice 50g potato, 25g Korean zucchini, 20g onion. Halve 25g cherry tomatoes. Finely dice 25g apple.
4. **Cook Curry Sauce:** In a saucepan, whisk 200g milk with 20g curry powder. Add potato, zucchini, onion. Simmer 5-7 minutes until tender.

5. **Finish Sauce:** Stir in cherry tomatoes, apple, 15g honey. Simmer 2-3 minutes to meld flavors and thicken slightly.
6. **Assemble & Serve:** Arrange crispy mackerel. Pour hot curry tangsu sauce generously over. Serve immediately with rice.

## FAQ

**Q: Is Godeungeokaretangsu spicy?**
A: Typically, it uses mild curry powder for aromatic flavor, not heat. You can use spicier powder if preferred.

**Q: Can I prepare the sauce ahead?**
A: Yes, the sauce refrigerates well for a day. Reheat gently. However, fry mackerel fresh for best texture.

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