Savory Mackerel Kimchi Stew: A Delicious Recipe with No Fishy Taste
Master the Art of Mackerel Kimchi Stew
When your aged kimchi is perfectly ripe, this mackerel kimchi stew is a must-try! It’s incredibly flavorful and completely free of any fishy odor. Enjoy a hearty and comforting Korean dish.
Ingredients
- 1 fresh mackerel (choose a fresh one)
- 5 mackerel heads (for broth, helps eliminate fishy smell)
- 1/4 head of well-fermented kimchi (slightly sour is ideal)
- 1 cup kimchi brine (enhances the stew’s depth of flavor)
- 1 piece of radish (about 1/4 of a medium radish, adds refreshing taste)
- 1 onion (adds sweetness and aroma)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 bay leaves (excellent for removing mackerel odor)
- 8 cups water (or rice water)
Cooking Instructions
Step 1
First, pour 8 cups of water into a pot and bring it to a rolling boil over high heat. Once boiling, add the mackerel body, heads, and 3 bay leaves. Reduce the heat to medium-low and simmer for about 10-15 minutes to create a milky, flavorful mackerel broth. While the broth simmers, carefully remove the mackerel body, let it cool slightly, and then meticulously remove all the bones using chopsticks or tweezers. Handle the boned flesh gently to prevent it from breaking apart when added to the stew.
Step 2
Rinse the well-fermented kimchi lightly to remove excess brine, then squeeze out some moisture. Chop the kimchi into bite-sized pieces, about 2-3 cm each. Avoid chopping them too finely, as they might disintegrate during cooking. Aim for pieces that are easy to eat.
Step 3
Peel and wash the radish, then slice it thinly into half-moon shapes (nabak-sseolgi). This cut helps the radish cook faster and absorb the broth’s flavor. Thin slices will also contribute to a refreshing taste. Peel and wash the onion, then slice it similarly thinly, like the radish.
Step 4
Once the mackerel broth has turned milky and flavorful, discard the mackerel heads and bay leaves. Pour in the 1 cup of kimchi brine. Add the sliced radish, onion, and the boned mackerel flesh and body pieces. Bring the stew to a boil over high heat after adding all the ingredients.
Step 5
As the stew starts boiling, reduce the heat to medium-low. Add the 1 Tbsp of minced garlic and 0.5 Tbsp of minced ginger. Continue to simmer for about 15-20 minutes, or until the radish becomes translucent and tender, and the kimchi is thoroughly softened and melted into the stew. Skim off any foam that rises to the surface for a cleaner taste.
Step 6
Your delicious Mackerel Kimchi Stew is now ready! The tender mackerel is perfect for eating with rice, and the rich, non-fishy broth is incredibly satisfying. Before serving, taste the stew and adjust the seasoning with salt or soy sauce if needed. Rekindle your appetite with this hearty and deeply flavored stew!
