Spicy and Savory Braised Mackerel with Aged Kimchi
Easy Mackerel Can and Aged Kimchi Dish
A delicious braised dish made with aged kimchi and canned mackerel. This recipe is perfect for a quick and flavorful meal.
Main Ingredients- 1 can (400g) mackerel, with liquid
- 1 head aged kimchi (about 500g)
- 1 stalk green onion
Seasoning & Broth- 1 cup kimchi brine (200ml)
- 1 cup rice water (200ml)
- 2 Tbsp minced garlic
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (adjust to taste)
- 2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp rice wine (mirin)
- 1 cup kimchi brine (200ml)
- 1 cup rice water (200ml)
- 2 Tbsp minced garlic
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (adjust to taste)
- 2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp rice wine (mirin)
Cooking Instructions
Step 1
Prepare the aged kimchi and canned mackerel for braising. Cut the aged kimchi into bite-sized pieces. You can drain some oil from the mackerel if desired, but it’s fine to use it with the liquid.
Step 2
In a wide pot or Dutch oven, spread the cut aged kimchi evenly at the bottom. Then, place the canned mackerel on top, including all the liquid from the can. This adds flavor and seasoning to the fish.
Step 3
Now, add the seasonings to create a flavorful broth. Sprinkle 2 Tbsp of gochugaru for a spicy kick, and 2 Tbsp of sugar to balance the sourness of the kimchi and enhance the overall flavor.
Step 4
Pour in 1 cup of kimchi brine and 1 cup of rice water. Rice water helps to mellow the broth and harmonize the flavors. Bring the mixture to a boil over medium-high heat, then reduce to medium heat. Cover and simmer for about 10-15 minutes, or until the kimchi is tender. Taste and adjust seasoning; if it’s not salty enough, add 1 Tbsp of soy sauce. (Adjust soy sauce amount based on the saltiness of your kimchi).
Step 5
Once the kimchi is tender, reduce the heat to medium-low. Add 2 Tbsp of minced garlic and 1 Tbsp of rice wine to remove any fishy odors and add depth of flavor. Finally, add the diagonally sliced green onion and continue to simmer for another 5-7 minutes until the sauce thickens slightly. The dish is ready when the kimchi is easily pierced with a fork.
Step 6
Serve the delicious braised mackerel with aged kimchi over a bowl of hot rice. Even without advanced cooking skills, this recipe guarantees a satisfying home-cooked meal. Enjoy the wonderful combination of spicy kimchi and tender mackerel!
