Flavorful Boneless Mackerel and Kimchi Stew Recipe
Easy and Delicious Mackerel Kimchi Stew Made with Boneless Mackerel Fillets
Here’s a recipe for a delicious and easy Mackerel Kimchi Stew using pre-boned, boneless mackerel fillets. The fantastic combination of mackerel and kimchi guarantees a fail-proof dish that’s incredibly satisfying and perfect for rice – a true ‘rice thief’!
Main Ingredients- 1 pack boneless mackerel fillets
- 5 leaves well-fermented kimchi
- 2 Tbsp chopped green onions
- 1 handful perilla leaves (optional)
Cooking Instructions
Step 1
First, prepare the star of this dish: the boneless mackerel fillets. Take them out of the package, give them a quick rinse under cold running water, and pat them dry.
Step 2
Cut the prepared boneless mackerel fillets into bite-sized pieces. Dividing them into about 5 pieces per fillet works well for fitting into the pot and ensures they absorb the flavors evenly.
Step 3
Gently scrape out some of the kimchi filling. Place a piece of mackerel on a kimchi leaf and roll it up tightly. To ensure it doesn’t unravel while cooking, tuck the loose ends of the kimchi inwards as you roll.
Step 4
Arrange the rolled mackerel and kimchi pieces snugly in the bottom of a pot. Pour in enough dashi stock (or rice water, or plain water) to cover about half of the ingredients. Bring to a boil over high heat, then reduce to medium heat and let it simmer gently.
Step 5
Once the stew is bubbling nicely, add the chopped green onions. Continue to simmer for another 2-3 minutes. The mild sweetness of the green onions will add another layer of depth to the broth.
Step 6
Finally, add the perilla leaves and simmer for a moment longer until they wilt. This completes your Mackerel Kimchi Stew. The perilla leaves are optional, but they add a wonderful aromatic touch that enhances the overall flavor. (I had some in my fridge and added them – they made it smell so fresh!)
