Spicy Braised Mackerel with Aged Kimchi
Main Dish Perfection: Mackerel Stew with Aged Kimchi
Craving a hearty and flavorful dish? This Mackerel Stew with Aged Kimchi is incredibly satisfying, combining the tanginess of fermented kimchi with the rich, savory taste of mackerel. Perfect as a comforting main course.
Main Ingredients- 1 whole mackerel
- Potato and/or Radish (to your preference)
- 1/2 onion
- 1 stalk green onion
- 1/5 head of aged kimchi
- 2-3 Korean green chilies
- 1 piece of dried kelp (about 10x10cm)
Seasoning- 1/2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine or soju
- Pinch of black pepper
- 1/2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine or soju
- Pinch of black pepper
Cooking Instructions
Step 1
Purchase a fresh mackerel. If bought from a market, ask for it to be cleaned and prepared for stew. Rinse the mackerel under running water. Soak it in rice water for about 15-20 minutes to remove any remaining blood and reduce fishy odors. To make kelp broth, soak the dried kelp in water for about 15 minutes.
Step 2
Slice the potatoes or radish. It’s best not to cut them too thick, as this allows the flavors to meld better and speeds up cooking time. Slice the onion similarly. We will use the aged kimchi without rinsing it, as its natural seasoning is key to the dish’s flavor.
Step 3
To make seasoning easier, combine all the seasoning ingredients in a bowl and mix well beforehand. This ensures even flavor distribution. (Tip: If you have ginger powder, a small amount can help further reduce any fishy smell. Cooking wine can be substituted with soju.)
Step 4
After soaking in rice water, the mackerel will appear noticeably paler, indicating that the blood and impurities have been effectively removed.
Step 5
In a deep pot, arrange the sliced potatoes (or radish) at the bottom. Layer the aged kimchi over the potatoes, followed by the sliced onions. Pour the prepared seasoning mixture evenly over the vegetables. Add just enough kelp broth to almost cover the mackerel; the ingredients will release their own liquid as they cook, so avoid adding too much broth initially. Cover the pot with a lid.
Step 6
While the stew begins to cook, prepare the chilies by removing the stems and slicing them diagonally or chopping them. Slice the green onion diagonally.
Step 7
Once the stew starts to boil, remove the lid. Gently stir to distribute the seasoning evenly throughout the ingredients.
Step 8
Arrange the sliced green onions and chilies on top. Reduce the heat to medium-low and let it simmer. Initially, keep the lid on to help the ingredients cook through. Once partially cooked, remove the lid to allow the sauce to reduce and thicken to your desired consistency. (Important Tip: To prevent the stew from sticking to the bottom, gently stir or scrape the bottom of the pot occasionally as it simmers. This is key to preventing burning!) Continue simmering until the Mackerel with Aged Kimchi is perfectly tender and flavorful.
