Canned Mackerel Kimchi Stew: Zero Fishiness, Bursting with Flavor!
A Hearty Canned Mackerel Kimchi Stew Recipe Everyone Will Love
This Mackerel Kimchi Stew is made with simple ingredients and an easy recipe, making it accessible for everyone. It’s perfect for a hearty meal with rice or as a delicious accompaniment to drinks! We’ve slightly modified Baek Jong-won’s recipe to be less sweet and more savory. Don’t worry about the fishy smell of canned mackerel! We’ll show you how to cook it without any unpleasant odors using a special technique.
Main Ingredients- 1 can (350g) Canned Mackerel
- 1/4 head Well-fermented Kimchi
- 2 cups Rice Water (approx. 400ml)
- 1/2 Onion
- 1 stalk Green Onion
- 1 Red Chili Pepper
- 1 Green Chili Pepper
Seasoning (Tablespoon Measurement)- 1 Tbsp Sesame Oil
- 0.5 Tbsp Sugar
- 0.5 Tbsp Doenjang (Soybean Paste)
- 2 Tbsp Gochugaru (Red Pepper Flakes)
- Salt to taste
- Pepper to taste
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Sugar
- 0.5 Tbsp Doenjang (Soybean Paste)
- 2 Tbsp Gochugaru (Red Pepper Flakes)
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First secret! Open the canned mackerel and let it sit for about 10 minutes. This helps to dissipate ‘furan,’ a carcinogen that can be generated during the sterilization process. This step also reduces the characteristic fishy odor of mackerel, resulting in a cleaner taste. Don’t forget to do this!
Step 2
Next, prepare the kimchi. Chop the well-fermented, sour kimchi into bite-sized pieces. You can leave some of the kimchi paste on, or scrape most of it off, as you prefer. If your kimchi is too sour, a little sugar will help balance the flavor.
Step 3
Prepare the vegetables. Slice the onion thickly. Slice the green onion and chili peppers diagonally. If you enjoy a spicier taste, add an extra green chili pepper.
Step 4
Now, let’s start sautéing. Heat a ttukbaegi (earthenware pot) over medium heat, add 1 tablespoon of sesame oil, then add the chopped kimchi and 0.5 tablespoon of sugar. Stir-fry until the kimchi becomes soft and translucent. Adding sugar first helps to mellow the sourness of the kimchi.
Step 5
Once the kimchi is translucent and cooked, open the lid and add the entire can of mackerel, including the liquid. Pour in 400ml of rice water. Using rice water makes the broth richer and more savory. Boiling with the lid open helps to release any fishy odors.
Step 6
When the broth starts to boil, add the sliced onion, 2 tablespoons of gochugaru (red pepper flakes), and 0.5 tablespoon of doenjang (soybean paste) to effectively eliminate any fishiness. Continue to boil uncovered for about 10 minutes, allowing the flavors to meld together.
Step 7
Finally, add the diagonally sliced green onions and chili peppers and simmer for another short while. Taste the stew and adjust the seasoning with salt if needed. A little fish sauce or soy sauce can also enhance the savory flavor.
Step 8
Just before turning off the heat, sprinkle with pepper for a delicious Canned Mackerel Kimchi Stew. If you like king oyster mushrooms, add them at the very end and cook briefly.
Step 9
Your rice-stealing Canned Mackerel Kimchi Stew is ready! Thanks to the small amount of doenjang and the trick of pre-opening the can, there’s absolutely no fishy taste. Boiling it with rice water creates a deep and rich umami flavor.
Step 10
This Mackerel Kimchi Stew is especially delicious enjoyed with a bowl of warm rice! Imagine eating it while breathing in the cool night air on a wooden deck while traveling – the taste would be even better. Enjoy your meal and have a wonderful day!
