Braised Mackerel with Aged Kimchi
Aged Kimchi Mackerel Stew: A Delicious Way to Use Up Your Kimchi!
Do you still have half a jar of last year’s kimchi left and wonder how to use it up before making this year’s batch? This ‘Aged Kimchi Mackerel Stew’ recipe is the perfect solution! The deep, refreshing flavor of well-fermented kimchi combined with the savory taste of mackerel creates an irresistible dish that will have you clearing your rice bowl in no time. It’s a fantastic opportunity to clear out your kimchi refrigerator and make something truly delicious. Try this easy and flavorful aged kimchi mackerel stew!
Ingredients- 1 mackerel
- 1/4 head of aged kimchi
- 5 pieces of boiled radish
- 1 potato
- 1 stalk of green onion
- 2 Korean green chilies (cheongyang peppers)
- 4/5 cup anchovy broth
Seasoning Paste- 1 tsp gochujang (Korean chili paste)
- 1 tsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce for seasoning (mat-ganjang)
- 1 tsp minced garlic
- 1 Tbsp rice wine (mirin)
- 1 tsp rice syrup (jochung)
- 1/2 tsp sugar
- 1 tsp gochujang (Korean chili paste)
- 1 tsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce for seasoning (mat-ganjang)
- 1 tsp minced garlic
- 1 Tbsp rice wine (mirin)
- 1 tsp rice syrup (jochung)
- 1/2 tsp sugar
Cooking Instructions
Step 1
First, prepare about 1 cup of anchovy broth. If you don’t have anchovy broth, you can make a substitute by steeping a piece of dried kelp in rice water for 15 minutes, then adding 5 pieces of boiled radish and simmering until the radish is halfway cooked. Remove the kelp before proceeding. This will serve as your broth base and for simmering the radish.
Step 2
Cut the mackerel into 3 pieces. Including the head adds a wonderful depth of flavor to the stew. (Optional: Lightly salt the mackerel pieces and store them in the refrigerator for a short while to help reduce any fishy odor.)
Step 3
In a small bowl, combine all the ingredients for the seasoning paste. If the mixture is too thick, add a little of the prepared anchovy broth to achieve a smooth, spreadable consistency.
Step 4
To further minimize any fishy smell, rinse the mackerel pieces with rice water. Once rinsed and patted dry, coat the mackerel generously with the prepared seasoning paste and let it marinate for a bit.
Step 5
Prepare the other ingredients. Cut the 5 pieces of partially boiled radish and 1 potato into 5 bite-sized pieces each. Using pre-boiled radish ensures it absorbs the flavors of the seasoning better. The potato will become tender and creamy as it cooks alongside the mackerel.
Step 6
Slice the green onion diagonally. Seed the 2 Korean green chilies and cut them into approximately 2cm pieces for a touch of heat.
Step 7
Take out about 1/4 of your well-fermented aged kimchi. It’s best to leave the stem intact at the base of the kimchi leaves; this helps it hold its shape better during cooking.
Step 8
Now, let’s assemble the stew! Prepare a sturdy pot or a ceramic stew pot (ttukbaegi). Place the sliced potatoes and boiled radish at the bottom of the pot, then arrange the marinated mackerel pieces on top. Pour any remaining seasoning paste over the mackerel.
Step 9
Cover the mackerel with the aged kimchi. To rinse out any remaining seasoning from the bowl, pour 4/5 cup of the anchovy broth into the bowl, swirl it around to capture all the flavor, and then carefully pour this seasoned broth around the edges of the pot.
Step 10
Cover the pot with a lid and bring it to a simmer over medium heat. Let it cook until the ingredients are tender and the flavors meld beautifully.
Step 11
Once the kimchi has softened and cooked through, add the sliced Korean green chilies and green onion. Continue to simmer for a few more minutes, allowing their flavors to infuse into the stew.
Step 12
Remove the lid and reduce the heat to low. Use kitchen scissors to cut the kimchi leaves into more manageable pieces directly in the pot. Check if the potatoes and radish are tender by piercing them with a fork. Taste the broth and adjust seasoning if necessary. If it’s too bland, let it simmer uncovered for a bit longer to reduce; if it’s too salty, you can add a little water.
Step 13
Enjoy your delicious and hearty Aged Kimchi Mackerel Stew, a perfect harmony of tangy kimchi and tender, flavorful mackerel! A true rice-lover’s delight.
