Braised Mackerel with Aged Kimchi
Spicy and Flavorful Aged Kimchi Braised Mackerel
Mackerel is an excellent fish, packed with minerals and taurine that aid metabolism and may help prevent cancer. It’s also low in calories, making it a great choice for dieters. Braising mackerel with well-fermented aged kimchi creates a wonderfully savory and slightly spicy dish that’s perfect served with rice. The satisfying tang of the kimchi beautifully complements the tender fish.
Main Ingredients- 1 whole head of aged kimchi
- 4 mackerels
- Water (enough to cover the kimchi)
Seasoning and Aromatics- Scallions (or green onions), a small bunch
- Kimchi brine (or doenjang/soybean paste) to taste
- Scallions (or green onions), a small bunch
- Kimchi brine (or doenjang/soybean paste) to taste
Cooking Instructions
Step 1
Clean the mackerels thoroughly under running water, remove the insides, and cut them in half. Rinse the inside of the fish well to minimize any fishy odor.
Step 2
This aged kimchi, made last year, has developed a wonderfully deep and complex flavor. Even though we’ve made new kimchi this year, the crisp and refreshing taste of this aged kimchi is truly special. Its delightful tanginess combined with the mackerel creates a match made in culinary heaven.
Step 3
Gently trim off the very top of the aged kimchi head, then carefully unfold the leaves. Place one piece of the prepared mackerel on top of the unfolded kimchi.
Step 4
Roll the kimchi around the mackerel piece. If you don’t have a whole head of aged kimchi, you can also use chopped aged kimchi; this recipe is flexible and works wonderfully with whatever aged kimchi you have on hand.
Step 5
Arrange the kimchi-wrapped mackerel pieces snugly in the bottom of a pot. This arrangement helps the ingredients cook evenly and prevents the kimchi from sticking to the bottom.
Step 6
Without adding any other seasonings, pour in enough water to generously cover the kimchi and bring it to a boil. If the kimchi tastes a bit bland, you can add a splash of kimchi brine or a small amount of doenjang (soybean paste) at this stage to enhance the savory depth of the broth.
Step 7
Cover the pot and let it simmer until the aged kimchi becomes very soft and tender. It’s important to cook this over medium-low heat rather than high heat; this allows the mackerel to cook gently without breaking apart and ensures the flavors meld beautifully. Taste the broth occasionally. If the kimchi is too sour, add about 1/2 to 1 teaspoon of sugar to balance the flavor. If it needs more saltiness, add a little more kimchi brine or doenjang. Just before serving, garnish generously with chopped green onions or scallions for a burst of fresh aroma. Your delicious braised mackerel with aged kimchi is ready to be enjoyed!
