Delicious Mackerel Kimchi Stew (Kimchi Jjim)
Baek Jong Won’s Homestyle Cooking: Mackerel and Potato Stew & Hearty Mackerel Kimchi Jjim
Chef Baek Jong Won’s recipes are always a hit! They’re easy for anyone to follow and use readily available ingredients. This time, we’re using canned mackerel for a simple yet delicious dish. I’ll show you how to make a comforting Mackerel and Potato Stew and a flavorful Mackerel Kimchi Jjim using just one can of mackerel from the supermarket. Let’s unlock the secret to making two fantastic meals from a single can!
Mackerel and Potato Stew Ingredients- Canned Mackerel (200g) 1/2 can
- 1 Potato (medium size)
- 1/2 Onion
- 2 Cheongyang Peppers (spicy green chilies)
- 1 Red Chili Pepper
- Scallions, a small amount
- Black Pepper, a pinch
Mackerel Kimchi Stew Ingredients- Well-fermented Kimchi (mukimchi) 200g
- 1/2 Onion
- 2 Cheongyang Peppers (spicy green chilies)
- 1 Red Chili Pepper
- Scallions, a small amount
- Black Pepper, a pinch
Mackerel and Potato Stew Seasoning Paste- Gochujang (red chili paste) 1 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract 1 Tbsp
Mackerel Kimchi Stew Seasoning Paste- Gochujang (red chili paste) 1/2 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Doenjang (soybean paste) 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract 1 Tbsp
- Well-fermented Kimchi (mukimchi) 200g
- 1/2 Onion
- 2 Cheongyang Peppers (spicy green chilies)
- 1 Red Chili Pepper
- Scallions, a small amount
- Black Pepper, a pinch
Mackerel and Potato Stew Seasoning Paste- Gochujang (red chili paste) 1 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract 1 Tbsp
Mackerel Kimchi Stew Seasoning Paste- Gochujang (red chili paste) 1/2 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Doenjang (soybean paste) 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract 1 Tbsp
- Gochujang (red chili paste) 1/2 Tbsp
- Gochugaru (red chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Doenjang (soybean paste) 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract 1 Tbsp
Cooking Instructions
Step 1
Wash the potatoes thoroughly and slice them about 1cm thick. Arrange them at the bottom of the pot. Then, place the contents of the canned mackerel and sliced onion on top.
Step 2
Using the empty mackerel can as a measure, add 1/2 can of water. Don’t discard the oil and liquid from the can; pour about half of it into the pot for richer flavor. The water should just barely cover the ingredients.
Step 3
Add all the prepared ‘Mackerel and Potato Stew Seasoning Paste’ to the pot and bring to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium-low. Add the diagonally sliced Cheongyang peppers and red chili peppers, along with the roughly chopped scallions, to enhance the aroma, and simmer for a bit longer to finish.
Step 4
Cut the well-fermented kimchi into bite-sized pieces and arrange them at the bottom of the pot. Next, place the contents of the canned mackerel (including the oil) and the thickly sliced onion attractively on top.
Step 5
Using the mackerel can again, pour in 1/2 can of water. Including the liquid from the can will further enhance the umami of the kimchi stew. Mix all the ingredients for the ‘Mackerel Kimchi Stew Seasoning Paste’ together.
Step 6
Pour the prepared seasoning paste evenly over the ingredients in the pot. Top with the sliced Cheongyang peppers, red chili peppers, and scallions. Cover the pot and simmer over medium-low heat until the kimchi is tender and the flavors have melded beautifully. Your delicious Mackerel Kimchi Jjim is ready!
