Braised Mackerel with Aged Kimchi (Muk Eun Ji Godeungeo Jjim)
How to Make Deliciously Spicy and Flavorful Mackerel with Aged Kimchi (Muk Eun Ji)
With the kimchi-making season approaching, it’s the perfect time to use up your aged kimchi! Here’s how to make this dish spicy, robust, and free of any fishy odor. This dish is a true rice-lover’s dream, combining the deep savory notes of aged kimchi with the rich flavor of mackerel.
Main Ingredients- 2 fresh mackerel
- 1 head of aged kimchi (muk eun ji)
- 1 onion
- 2 red chilies
- 3 green chili peppers (Korean type)
- 1 large green onion (scallion)
Cooking Instructions
Step 1
First, prepare the chilies and green onion. Remove the stems from the red and green chilies and slice them diagonally about 0.5cm thick. Slice the green onion diagonally as well, about 1cm thick. Slicing them this way helps the seasoning distribute evenly and makes the dish look appealing.
Step 2
The key to a delicious Mackerel with Aged Kimchi dish is the broth! In 800ml of water, add dried anchovies and kelp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for another 10 minutes to create a clear and deeply flavored anchovy-kelp broth. Making the broth in advance will save you time during cooking.
Step 3
Now, it’s time to prepare the star ingredient: the aged kimchi. Use one whole head of muk eun ji. Remove one outer leaf of the kimchi and place it at the bottom of the pot. Using the kimchi without washing it is the secret to preserving its rich flavor. If your kimchi is too sour, you can gently remove some of the filling or rinse it lightly before using.
Step 4
Peel and thinly slice the onion, then scatter it evenly over the aged kimchi. The subtle sweetness of the onion will balance the sourness of the kimchi and make the mackerel’s flavor even smoother.
Step 5
Rinse the mackerel thoroughly, trim the fins and tail, and cut it into serving-sized pieces. Arrange the prepared mackerel pieces attractively over the kimchi and onions. If you are sensitive to fishy smells, you can remove the dark membrane from the mackerel skin.
Step 6
Scatter the sliced red chilies, green chilies, and green onion evenly over the mackerel. Finally, add 1 tablespoon of minced garlic generously to enhance the spicy flavor and aroma. Feel free to adjust the amount of green chilies or minced garlic if you prefer it spicier.
Step 7
Pour the prepared 800ml of anchovy-kelp broth evenly into the pot. The broth should partially cover the ingredients to ensure the mackerel cooks tenderly and absorbs the flavors well.
Step 8
Now, it’s time to add the seasonings. Mix 2 tablespoons of gochugaru, 3 tablespoons of guk-ganjang, and 2 tablespoons of mirin. Mirin is crucial for eliminating any fishy odor from the mackerel and adding depth to the flavor.
Step 9
Cover the pot with a lid and bring to a simmer over medium heat. Once it starts boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the liquid has reduced and the mackerel is fully cooked. Basting the mackerel with the sauce occasionally by lifting the lid will help the flavors penetrate deeper and keep it moist.
Step 10
Your delicious Braised Mackerel with Aged Kimchi is now ready! Serve it hot over a bowl of steamed rice. A piece of this dish atop your rice creates a fantastic harmony of the aged kimchi’s deep flavor and the tender mackerel. It’s a perfect, hearty meal for the whole family to enjoy!
