Spicy and Flavorful Stewed Mackerel with Aged Kimchi
The Ultimate Comfort Food: Mackerel Stewed with Aged Kimchi, an Unforgettable Taste!
Who doesn’t love mackerel? In my household, we have big fans of mackerel, so we eat it often. Today, I’m sharing a recipe for Mackerel Stewed with Aged Kimchi, a dish that awakens your appetite with its deep flavor and spiciness. The tanginess of the aged kimchi combined with the richness of the mackerel creates a magical dish that will have you finishing a bowl of rice in no time!
Main Ingredients- 1 pack boneless mackerel fillets
- 3-4 leaves well-fermented aged kimchi
- 1/3 stalk green onion
Seasoning Ingredients- 1/2 tsp soybean paste (doenjang)
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp ginger paste or minced ginger
- 1 Tbsp cooking wine (cheongju or soju)
- 1/2 tsp soybean paste (doenjang)
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp ginger paste or minced ginger
- 1 Tbsp cooking wine (cheongju or soju)
Cooking Instructions
Step 1
First, line the bottom of a pot with the aged kimchi leaves. If the kimchi leaves are too long, cut them into 2-3 pieces for easier handling and arrange them to cover the pot bottom without gaps. Covering the bottom ensures the mackerel cooks tenderly without burning.
Step 2
Arrange the prepared boneless mackerel fillets attractively on top of the kimchi. Now, let’s make the seasoning sauce to enhance the flavor of the mackerel and kimchi. In a small bowl, combine 1/2 tsp soybean paste, 1/2 Tbsp fish sauce, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp ginger paste, and 1 Tbsp cooking wine. Mix well to create the sauce, then evenly drizzle it over the mackerel.
Step 3
For a spicier kick, add 1-2 chopped Korean green chili peppers if desired. Carefully pour 1/3 cup (approx. 60ml) of water around the edges of the pot. Bring to a boil over high heat, then reduce to medium-low heat.
Step 4
Cover the pot and simmer over medium-low heat for about 15-20 minutes. Occasionally, lift the lid and spoon some of the simmering liquid over the mackerel and kimchi to ensure even flavoring and moist cooking. Once the liquid has reduced to a thick sauce and the mackerel is fully cooked, add the diagonally sliced green onion and simmer for another moment to finish. Serve hot with rice and enjoy!
