Kimchi & Mackerel Stew: A Simple Dormitory Dish
Easy Dormitory Kimchi & Mackerel Stew Recipe Using Aged Radish Kimchi
Enjoy a delicious meal with just aged radish kimchi and canned mackerel! This dish, frequently made with leftover aged radish kimchi, features tender, flavorful kimchi and savory mackerel that pair perfectly, offering a delightful texture contrast to plain radish. It’s a comforting and satisfying meal, perfect for anyone.
Main Ingredients- Canned Mackerel 2 cans
- Well-fermented Radish Kimchi 1 large bowl (approx. 300-400g)
- Cheongyang Peppers 2
- Red Bell Pepper 1
- Onion 1
- Scallion 1/2 stalk
Seasoning & Broth- Radish Kimchi Broth 1 ladleful
- Soy Sauce for Soup 1 Tbsp
- Water 300-400ml (enough to cover ingredients)
- Sugar 1 Tbsp
- Radish Kimchi Broth 1 ladleful
- Soy Sauce for Soup 1 Tbsp
- Water 300-400ml (enough to cover ingredients)
- Sugar 1 Tbsp
Cooking Instructions
Step 1
First, peel and thoroughly wash the onion. Slice it into 0.5cm thick rounds. Sliced onions will absorb the sauce better.
Step 2
Wash the scallion and slice it diagonally into about 0.5cm thick pieces. This will add a fragrant aroma to the dish.
Step 3
Remove the stems from the Cheongyang peppers and red bell pepper, wash them, remove the seeds, and mince them finely. These will add spiciness and color.
Step 4
Now, in a pot, place the well-fermented radish kimchi. You can chop it into larger pieces or place it as is. Layering it at the bottom of the pot helps the sauce distribute evenly.
Step 5
Arrange the canned mackerel on top of the radish kimchi. Don’t drain the liquid from the mackerel cans; its rich oil will enhance the stew’s flavor.
Step 6
Evenly sprinkle the sliced onions, diagonally cut scallions, and minced peppers over the mackerel. Finally, add 1 ladleful of radish kimchi broth, 300-400ml of water, and 1 tablespoon of sugar to create the seasoning base.
Step 7
Cover the pot with a lid and bring it to a boil over high heat. Wait until it comes to a rolling boil.
Step 8
Once the broth boils, reduce the heat to medium-low and simmer, covered, for 15 to 20 minutes. This slow simmering allows the radish kimchi to soften and the flavors to meld beautifully.
Step 9
If the color appears too light, you can add an additional 1/2 tablespoon of chili powder at this stage to deepen the color. Add a moderate amount to avoid making it too spicy.
Step 10
Continue to simmer covered over medium-low heat. Once the radish part of the kimchi feels tender when tested, add the prepared scallions evenly on top.
Step 11
After adding the scallions, let it simmer for a little longer to allow their fragrance to infuse. Taste and adjust the seasoning if necessary; a tiny pinch of salt can enhance the overall flavor if it’s bland. I found it flavorful enough without adding extra salt.
Step 12
And there you have it – a simply prepared Radish Kimchi and Mackerel Stew using canned mackerel and aged radish kimchi! The combination of tender kimchi and savory mackerel is truly exquisite.
Step 13
Since we’re using canned mackerel, there’s no need to worry about fishy odors, making this an excellent and easy dormitory dish for anyone. If you have aged radish kimchi at home, definitely try making it this way! It’s incredibly delicious served over rice or even mixed with rice and broth.
