Spicy Aged Kimchi and Mackerel Stew
Aged Kimchi Mackerel Stew
Learned on the first day of culinary school (10.29). This recipe combines the deep flavor of aged kimchi with the savory taste of mackerel.
Main Ingredients- 400g Radish (approx. 1/3 medium)
- 1.5 Mackerel (cleaned and cut)
- 1/6 head Aged Kimchi (with excess brine removed)
- 1/2 Onion
- 1/4 Leek
- 1 Green chili pepper
- 1 Red chili pepper
- 1 piece Dried kelp (for broth)
- 1 handful Dried anchovies (for broth)
- 5-6 cloves Garlic
- White part of leek (for broth)
Seasoning Mix- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 tsp Grated ginger
- 1 Tbsp Mirin (rice wine)
- 2 tsp Sugar (adjust according to kimchi’s sourness)
- 1/2 Tbsp Sesame oil
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 tsp Grated ginger
- 1 Tbsp Mirin (rice wine)
- 2 tsp Sugar (adjust according to kimchi’s sourness)
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, let’s make a rich and clear anchovy broth. In a pot, combine 4 cups (800ml) of water, 1 piece of dried kelp, a handful of dried anchovies, 5-6 cloves of garlic, and the white part of a leek. Bring to a boil and simmer for 10 minutes. Remove the kelp immediately once it starts boiling. After 10 minutes, strain out the anchovies, garlic, and leek to get a clean broth.
Step 2
Now, let’s prepare the seasoning paste that will give the stew its wonderful flavor. In a bowl, mix together 3 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp doenjang, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 tsp grated ginger, 1 Tbsp mirin, and 2 tsp sugar. If your aged kimchi is very sour, you can adjust the amount of sugar accordingly.
Step 3
Rinse the mackerel thoroughly and cut it into 2-3 pieces. To remove any potential fishy smell, you can soak the mackerel pieces in rice water or sprinkle them with 1-2 Tbsp of cooking wine for a few minutes.
Step 4
Prepare the aromatics that will add fragrance. Slice the leek diagonally into large pieces. Similarly, slice the green and red chili peppers diagonally. You can remove the seeds if you want to control the spiciness.
Step 5
Cut the firm radish into thick slices, about 1-2 cm thick. Slice the onion into thick strips, which will complement the aged kimchi nicely.
Step 6
Now it’s time to assemble and simmer the stew. Start by placing the sliced radish at the bottom of a pot. Arrange the cut mackerel pieces on top of the radish. Then, tear the aged kimchi into bite-sized pieces and tuck them in between the mackerel and radish. Finally, spoon the prepared seasoning paste evenly over the mackerel, radish, and kimchi.
Step 7
Pour in the prepared anchovy broth until the ingredients are about half submerged (approximately 2-3 cups). Cover the pot and bring to a simmer over medium heat for about 15 minutes, or until the radish is tender and the flavors begin to meld. Reduce the heat to low and let it simmer gently for another 10-15 minutes until the sauce has thickened slightly. Basting the ingredients with the simmering sauce periodically will enhance the flavor. Towards the end, add the sliced leeks and chili peppers and simmer for a final few minutes until everything is cooked through. Your delicious and spicy Aged Kimchi Mackerel Stew is now ready to be enjoyed!
