Spicy and Savory Braised Mackerel with Aged Kimchi
The Ultimate Recipe for Mackerel Stew with Aged Kimchi
Experience an explosion of deep, savory flavors as tender mackerel meets the rich tang of aged kimchi in this delightful braised dish. Mackerel Braised with Aged Kimchi is a true taste sensation, perfect for making any meal special. This recipe is designed to be easy for beginners, ensuring a delicious and satisfying outcome every time. Get ready for a comforting bowl of rice topped with this incredible stew!
Main Ingredients
- 1 whole mackerel, fresh
- 1/4 head of aged kimchi (mukimchi)
- 1 onion
Spicy Seasoning Paste
- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp mirin (or cooking wine)
- 1/2 tsp minced fresh ginger or ginger powder
- A pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp mirin (or cooking wine)
- 1/2 tsp minced fresh ginger or ginger powder
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s tackle any fishy smell from the mackerel. Soak the whole mackerel in rice water for about 20 minutes. The starch in the rice water effectively absorbs unwanted odors, leaving the fish fresh. After soaking, rinse the mackerel under cold water and pat it dry. If your mackerel is not pre-salted, you can dissolve 1 tablespoon of salt in the rice water for soaking; this helps the fish absorb a subtle seasoning.
Step 2
Now, let’s prepare the delicious seasoning paste. In a bowl, combine 1 tablespoon of gochujang, 1/3 tablespoon of doenjang, 1/2 tablespoon of sugar, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 2 tablespoons of minced garlic, 2 tablespoons of mirin, and 1/2 teaspoon of minced ginger or ginger powder. Mix everything thoroughly until well combined. Finish with a pinch of black pepper and stir again to ensure an even consistency. This creates a rich and spicy paste.
Step 3
Prepare the vegetables that will enhance the flavor of your kimchi stew. Peel and thinly slice the onion. If you have green onions (scallions) on hand, slicing some to add will bring an extra layer of freshness and depth to the dish.
Step 4
Now, we begin assembling the stew. Start by spreading the sliced onions evenly across the bottom of your pot. The onions will soften and sweeten as they cook, and they also help prevent the mackerel and kimchi from sticking to the pot.
Step 5
Next, place the 1/4 portion of aged kimchi on top of the layer of onions. The fermented tang of the kimchi will meld beautifully with the other ingredients.
Step 6
Carefully arrange the de-fished mackerel (1 whole piece) on top of the kimchi. Position it so it will cook evenly and absorb the flavors from both the kimchi and the seasoning.
Step 7
Generously spoon the prepared spicy seasoning paste over the mackerel and kimchi. Ensure it’s distributed evenly so every bite is flavorful.
Step 8
Time to add the liquid for braising! Pour 300ml of broth or water into the pot. Using a pre-made broth will add even more depth of flavor. (Tip: For an even richer taste, consider using homemade broth, or add a dash of dashi or a piece of dried kelp.)
Step 9
Bring the stew to a boil over high heat. Once it starts bubbling, reduce the heat to medium and let it simmer gently. For an extra kick of spice, feel free to add some sliced chili peppers at this stage – highly recommended if you love a bit of heat!
Step 10
Let the stew simmer gently over medium heat until the kimchi is tender and the mackerel is fully cooked and infused with the sauce. This slow simmering is key to developing the deep flavors.
Step 11
After simmering for about 40 minutes, your delicious Mackerel Braised with Aged Kimchi will be ready! To ensure the flavors meld evenly, give the kimchi a gentle turn or stir midway through cooking. The aroma filling your kitchen will be incredible!
Step 12
By adjusting the heat from high to medium to low, and simmering thoroughly, the dish develops a truly appetizing color and a wonderful sheen. The vibrant red of the kimchi and the glossy finish on the mackerel are a feast for the eyes.
Step 13
Serve this hearty dish directly from the pot to the table for a rustic and appealing presentation! Keeping the kimchi in long pieces without cutting adds to its visual charm. The generous amount of kimchi and mackerel makes for a very satisfying sight.
Step 14
Take a piece of the tender, well-cooked aged kimchi and place it generously on top of a warm bowl of rice.
Step 15
Scoop up the kimchi and a piece of the flaky mackerel, and wrap it all in a bite with the rice! The combination of the kimchi’s tanginess, the mackerel’s delicate flavor, and the savory seasoning paste creates an unforgettable taste experience that is simply divine.
