Spicy and Rich Braised Mackerel with Aged Kimchi
The Ultimate Recipe for ‘Sumi’s Side Dishes’ Mackerel and Aged Kimchi Stew – Perfect for When You’ve Lost Your Appetite
Experience the fantastic harmony of well-fermented aged kimchi and fresh mackerel! I tried making the ‘Sumi’s Side Dishes’ recipe for braised mackerel with aged kimchi, exactly as presented. Using fresh mackerel caught from the fish market that very day made the dish truly exceptional. The tangy flavor of the aged kimchi perfectly complements the savory taste of the mackerel, creating a dish that will make you want to eat it with a bowl of rice. With just a few tips, anyone can create a wonderful meal at home. Let’s start making this deeply flavorful and spicy braised mackerel with aged kimchi right now!
Main Ingredients
- 3 Mackerels (cleaned)
- 1/4 head of well-fermented aged kimchi
- 1 Onion (thickly sliced)
- 2 Cheongyang peppers (thickly diagonally sliced)
- 2 Red chili peppers (thickly diagonally sliced)
- 3 Green onions (cut into large pieces)
- 500ml Water
- 300ml Rice water
Cooking Instructions
Step 1
First, pour 500ml of water into a pot and add 1/4 head of aged kimchi to boil. Slightly trim the tough core of the aged kimchi with scissors; this helps the seasoning penetrate better and makes it more tender.
Step 2
Thickly slice 1 onion and set aside. Sliced onions add sweetness and a refreshing flavor to the stew.
Step 3
Thickly diagonally slice 2 Cheongyang peppers and 2 red chili peppers. These will add spiciness and color to the dish.
Step 4
Cut 3 green onions into large pieces. The aromatic flavor of the green onions will enhance the overall richness of the stew.
Step 5
In a large bowl, combine the sliced onion, Cheongyang peppers, red chili peppers, and green onions. Add 2 Tbsp of minced garlic and 1 Tbsp of minced ginger for a fragrant aroma.
Step 6
Add 2 Tbsp of gochugaru (chili powder) for the seasoning. This forms the base for the spicy flavor.
Step 7
Add 5 Tbsp of soy sauce and 1 Tbsp of mirin (rice wine). These are effective for adding umami and removing any fishy odor.
Step 8
Add 1 Tbsp of plum extract. This recipe uses plum extract for a subtle sweetness instead of sugar. If you don’t have plum extract, you can use a little sugar.
Step 9
Finally, pour in 300ml of rice water and mix the vegetables and seasoning ingredients thoroughly to create a delicious sauce. Rice water helps to make the stew broth smooth and savory.
Step 10
Cut the cleaned mackerel into bite-sized pieces (halved or in 2-3 segments). Making diagonal cuts into the mackerel will allow the seasoning to penetrate more deeply, resulting in a more flavorful dish.
Step 11
Once the aged kimchi is tender and cooked (after about 10-15 minutes), arrange the prepared mackerel pieces attractively over the kimchi in the pot.
Step 12
Pour the prepared sauce evenly over the mackerel and kimchi. If you desire a deeper and more appealing color, you can sprinkle an additional 3 tsp of gochugaru over the top at this stage.
Step 13
Cover the pot and simmer over medium-low heat for about 15-20 minutes, until the ingredients are fully cooked and the sauce has reduced to a desirable consistency. Spooning some of the broth over the mackerel occasionally will ensure the seasoning is evenly distributed. And there you have it – a delicious braised mackerel with aged kimchi! This ‘Sumi’s Side Dishes’ golden recipe is truly perfect with no unnecessary additions. It’s a dish that will make you finish a bowl of rice in no time!
