Spicy Braised Mackerel with Aged Kimchi
The Ultimate Rice Thief Recipe: Deliciously Tender Mackerel with Aged Kimchi (Guaranteed to Be Tasty!)
A divine combination of well-fermented aged kimchi and fresh mackerel! This dish is an absolute ‘rice thief’ that everyone, young and old, will adore. We’ll share the secrets to making it without any fishy odor. Get ready to enjoy a flavor explosion!
Main Ingredients- 1 whole mackerel, fresh
- 1/2 head of aged kimchi (napa cabbage)
- 1 piece of radish (about 10cm long)
- 1 stalk of green onion
Seasoning for Aged Kimchi- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine or soju
- 3 Tbsp perilla oil (or olive oil)
- 200ml kimchi brine
- 100ml water
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine or soju
- 3 Tbsp perilla oil (or olive oil)
- 200ml kimchi brine
- 100ml water
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the seasoning sauce. In a bowl, combine 2 Tbsp of gochugaru, 1 Tbsp of gochujang, 1 Tbsp of minced garlic, 1 Tbsp of sugar, 1 Tbsp of jin ganjang, and 1 Tbsp of cooking wine (or soju). Mix them well. Preparing the sauce in advance allows the flavors to meld, resulting in a richer taste.
Step 2
If your aged kimchi is not too salty, you can use it as is. If it’s very sour or salty, rinse it a few times under cold water and squeeze out excess liquid. If the kimchi leaves are too long, you can tear them into manageable pieces to help the sauce penetrate better. Gently shake off any excess kimchi paste if needed.
Step 3
Now, prepare your cooking pot. Slice the radish into 1-2cm thick rounds and spread them evenly on the bottom of the pot. This layer of radish acts as a natural rack, preventing the mackerel from sticking to the bottom, and as it cooks, it releases a subtle sweetness that enhances the overall flavor of the braising liquid.
Step 4
Arrange the prepared aged kimchi over the layer of radish. Spread the kimchi to cover the bottom of the pot generously.
Step 5
Place the fresh mackerel on top of the kimchi. Ensure the mackerel is cleaned, with guts and fins removed. Making a few shallow cuts on the sides of the mackerel will help it absorb the flavors more effectively.
Step 6
Generously spoon the prepared seasoning sauce over the mackerel, making sure to coat it evenly. It’s important to get the sauce in between the fish and the kimchi as well.
Step 7
Drizzle 3 Tbsp of perilla oil (or olive oil) over the kimchi. The nutty aroma of perilla oil complements the fish beautifully and helps to eliminate any potential fishy smell. Olive oil is a good alternative if perilla oil is unavailable.
Step 8
Time to create the braising liquid. Carefully pour 200ml of kimchi brine and 100ml of water into the pot, pouring along the sides. Cover the pot with a lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 20-25 minutes, or until the mackerel is cooked through and tender. Basting the fish with the simmering liquid occasionally will ensure even flavor distribution.
Step 9
Finally, add the chopped green onion on top and simmer for another minute or two. Your delicious Spicy Braised Mackerel with Aged Kimchi is now ready! Serve hot with a bowl of steamed rice for a truly satisfying meal.
