Autumn Delight! Sauteed Mackerel Pike with Fermented Radish Kimchi (Ggongchi Yeolmu Kimchi Jorim)
A perfect pairing of protein-rich canned mackerel pike and refreshingly aged fermented radish kimchi! This spicy and delicious sauteed dish is a true rice-thief, perfect for a hearty meal from fall into winter.
A deeply flavorful sauteed dish made by simmering canned mackerel pike with well-fermented radish kimchi. This easy-to-make, guaranteed-delicious side dish will make your dinner table even more abundant today.
Main Ingredients- 2 cans (approx. 150g each) Canned Mackerel Pike
- 1 bowl (approx. 200g) Well-fermented Yeolmu Kimchi (with juice)
- 1 medium Onion
- 1 stalk Green Onion
- 2 Cheongyang Peppers (Korean chili peppers)
- 1 Red Chili Pepper
Seasoning Ingredients- 1/2 cup Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce or Salt (adjust based on kimchi’s saltiness)
- 1 Tbsp Mirin (rice wine)
- 1/2 cup Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Soy Sauce or Salt (adjust based on kimchi’s saltiness)
- 1 Tbsp Mirin (rice wine)
Cooking Instructions
Step 1
Canned mackerel pike is readily available at most supermarkets and convenience stores, making it incredibly convenient to cook with. Just one or two cans can easily form the base for a satisfying main dish.
Step 2
The key to this dish is ‘well-fermented yeolmu kimchi’! Using kimchi that has ripened to a refreshing and deep flavor will significantly enhance the stew’s taste. The crispness and mature flavor of the kimchi will create a fantastic harmony with the mackerel pike.
Step 3
In a wide pot or wok, arrange the yeolmu kimchi, cut into bite-sized pieces. Then, pour in the canned mackerel pike, including its juice. At this stage, instead of adding extra broth, pour in just enough plain water to barely cover the ingredients. (about 1/2 cup to 1 cup)
Step 4
Now, let’s prepare the delicious seasoning! In a bowl, mix 1/2 cup gochugaru, 1 Tbsp minced garlic, and 1 Tbsp mirin. Since the yeolmu kimchi is already well-seasoned, start with about 1/2 Tbsp of soy sauce or salt, and adjust later after tasting. The amount needed will depend on the kimchi’s saltiness.
Step 5
Evenly sprinkle the seasoning over the mackerel pike and kimchi. Then, bring it to a boil over high heat (gangbul). Starting with high heat helps the ingredients cook quickly.
Step 6
Once the ingredients begin to boil, add the onion, peeled and roughly julienned. Keep the heat on high until the sauce starts to reduce and thicken.
Step 7
As the sauce begins to reduce, lower the heat to medium (jungbul). Cover the pot and let it simmer gently until the ingredients are thoroughly cooked and tender. Simmer for about 10-15 minutes.
Step 8
While it’s simmering on medium heat with the lid on, you’ll hear the satisfying ‘sizzle’ of the stew cooking. Listening to this sound will surely make you want to check how much rice you have left!
Step 9
Once the sauce has thickened to your liking and the mackerel pike and kimchi are tender, prepare for the final step. Add the chopped green onion, diagonally sliced Cheongyang peppers, and red chili pepper. Bring it back to a strong boil for a moment until done. At this point, adjust the seasoning with salt if needed. For a deeper flavor, you can simmer it for an additional 10 minutes, as longer cooking times enhance the taste.
Step 10
As autumn deepens and winter approaches, this is the season when foods made with seasonal ingredients taste best. Enjoy a warm and delicious meal with this spicy and hearty sauteed dish made with canned mackerel pike and yeolmu kimchi!
