Hearty & Flavorful Braised Mackerel with Dried Napa Cabbage
A Deeply Savory and Spicy Dish: Perfecting Your Braised Mackerel with Dried Napa Cabbage
Bringing out the flavorful dried napa cabbage (ugeoji) from my last kimchi-making session! I thawed it and braised it with three whole mackerels until incredibly tender. The rich taste of the cabbage and the savory, spicy marinade infused into the whole fish create a meal that truly calls for rice. It’s simple to make and makes for a fantastic side dish or even a delicious appetizer with drinks.
Main Ingredients- Dried Napa Cabbage (Ugeoji) 400g (thawed)
- Whole Mackerel 800g (about 3 fish)
- Dried Anchovies (for broth) 10 pcs
- Large Green Onions 2 stalks
- Onion 1 medium
Seasoning Paste- Gochugaru (Korean chili flakes) 5 Tbsp
- Minced Garlic 3 Tbsp
- Minced Ginger 1 tsp
- Soy Sauce 5 Tbsp
- Mirin (Rice Wine) 2 Tbsp
- Plum Extract 1 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Minced Garlic 3 Tbsp
- Minced Ginger 1 tsp
- Soy Sauce 5 Tbsp
- Mirin (Rice Wine) 2 Tbsp
- Plum Extract 1 Tbsp
Cooking Instructions
Step 1
First, prepare the three whole mackerels. Clean them thoroughly. You can cut them in half to make 6 pieces, which makes them easier to handle and cook evenly. It’s recommended to trim off the fins and remove any visible bones, especially around the head, for a cleaner eating experience.
Step 2
Next, gather your ingredients: 400g of thawed dried napa cabbage, 2 large green onions, and 1 medium onion. It’s helpful to separate the white and green parts of the green onions. Peel the onion and set it aside.
Step 3
To create a rich and savory broth, pour 1 liter of water into a pot. Add the 10 dried anchovies and simmer over medium-low heat for about 10 minutes. Once the broth is flavorful, strain out the anchovies, reserving the clear broth.
Step 4
Bring the strained anchovy broth to a boil. While it’s heating, cut the dried napa cabbage into bite-sized pieces (about 5cm lengths). Add the cut cabbage directly into the boiling broth and let it simmer until it starts to soften.
Step 5
Now, let’s make the delicious seasoning paste for the braised mackerel and cabbage. In a bowl, combine 5 Tbsp of gochugaru, 3 Tbsp of minced garlic, 1 tsp of minced ginger, 5 Tbsp of soy sauce, 2 Tbsp of mirin, and 1 Tbsp of plum extract. Mix everything together thoroughly.
Step 6
While the seasoning paste is being made, prepare the aromatics. Slice the green onions diagonally into about 1cm thick pieces. Slice the peeled onion into approximately 1cm thick strips. (If using frozen minced garlic, make sure it’s thawed.)
Step 7
Ensure your prepared seasoning paste is smooth and well-combined. This helps distribute the flavors evenly over the fish and cabbage, leading to a more delicious dish.
Step 8
Once the cabbage has softened slightly, arrange the prepared mackerel pieces on top of the cabbage in the pot. Add the white parts of the sliced green onions and the sliced onion. Generously spread the prepared seasoning paste over the mackerel and cabbage. Start by bringing it to a boil over high heat, then reduce to medium heat once it starts bubbling.
Step 9
To effectively eliminate any fishy odors, it’s best to leave the lid off the pot during the initial stage of braising. This allows steam to escape, carrying away any unpleasant smells as the mackerel cooks over medium heat.
Step 10
As the mackerel begins to cook and change color, cover the pot with a lid. Continue to braise for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep an eye on the heat to prevent burning.
Step 11
For the perfect consistency, aim for a slightly reduced sauce rather than letting it dry out completely. A little bit of savory liquid at the bottom of the pot is ideal, as it intensifies the flavors absorbed by the ingredients.
Step 12
In the final moments of cooking, add the green parts of the sliced green onions. This adds a fresh aroma and a vibrant touch to the dish. Let it simmer briefly to incorporate their fragrance.
Step 13
Ladle a generous portion of the finished braised mackerel and cabbage over hot steamed rice. It looks incredibly appetizing with its glossy finish!
Step 14
The combination of the tender, slightly chewy dried cabbage and the spicy, savory mackerel is a true rice-lover’s dream! This dish offers a unique and delightful flavor experience that’s quite different from the typical mackerel stew with radishes. You’ll find it absolutely delicious and satisfying. Enjoy your meal!
