Spicy Braised Mackerel with Kimchi
Kimchi and Mackerel Simmer: A Perfect Harmony of Flavors!
Experience the incredible pairing of hearty kimchi and tender mackerel! This dish, ‘Kimchi Mackerel Jorim’, boasts a deep, savory flavor from well-fermented kimchi, complemented by the subtle sweetness of radish and the aromatic punch of sliced garlic, which effectively eliminates any fishiness. Even if we do say so ourselves, this recipe is absolutely delicious! We’ll show you how to create this mouthwatering dish by wrapping the mackerel in kimchi for maximum flavor infusion. Get ready for a true taste sensation!
Main Ingredients- 2 fresh mackerel
- 1/2 head of ripe kimchi (aged kimchi preferred)
- 1/4 radish
- 1 potato
- 2 Cheongyang chili peppers
- 1/2 green onion
- 1/4 onion
- 1 Tbsp red pepper flakes
- 5-6 cloves garlic, thinly sliced
Seasoning- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 5 Tbsp anchovy broth (or rice water/plain water)
- 1 Tbsp minced garlic
- Sea salt to taste (for mackerel marinade)
- Black pepper to taste (for mackerel marinade)
- 1 Tbsp rice wine (for mackerel marinade)
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sugar
- 5 Tbsp anchovy broth (or rice water/plain water)
- 1 Tbsp minced garlic
- Sea salt to taste (for mackerel marinade)
- Black pepper to taste (for mackerel marinade)
- 1 Tbsp rice wine (for mackerel marinade)
Cooking Instructions
Step 1
First, let’s prepare the mackerel. Rinse the fresh mackerel thoroughly and pat it dry. Sprinkle a little sea salt, 1 Tbsp of rice wine, and a pinch of black pepper over it. Let it marinate for about an hour. This step helps to remove any fishy odor and enhance the flavor. Line the bottom of your pot with thinly sliced radish and roughly chopped peeled potato. The radish will become tender and absorb the flavors, while the potato helps to thicken the sauce.
Step 2
Trim the tough bottom part of the ripe kimchi. Gently shake off excess seasoning if it’s too much. Carefully wrap each piece of marinated mackerel with a portion of the kimchi. This method ensures that the delicious kimchi flavor seeps into the mackerel as it cooks. Arrange the kimchi-wrapped mackerel neatly on top of the radish and potato layer in the pot.
Step 3
Now, let’s make the flavorful sauce. In a bowl, combine 5 Tbsp of anchovy broth (you can substitute with rice water or plain water if you don’t have anchovy broth), 3 Tbsp of soy sauce, 2 Tbsp of oyster sauce, 1 Tbsp of minced garlic, and 2 Tbsp of sugar. Whisk everything together until well combined. The oyster sauce adds a wonderful umami depth, and the sugar helps to balance the tanginess of the kimchi and the richness of the mackerel.
Step 4
For an extra layer of aroma and to further eliminate any fishy taste, add an additional 5-6 slices of thinly sliced garlic to the pot. These garlic slices will soften as they cook, providing a pleasant texture and enhancing the overall flavor profile. Feel free to adjust the amount to your preference.
Step 5
Pour the prepared sauce evenly over the kimchi-wrapped mackerel, radish, and potato. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer gently. Be careful not to cook on high heat for too long initially, as this could cause it to burn.
Step 6
If you like it spicier, thinly slice 2 Cheongyang chili peppers. Slice 1/4 onion and cut 1/2 green onion into large pieces. Arrange these vegetables attractively on top of the pot. The Cheongyang peppers, in particular, will add a pleasant heat that cuts through the richness. For an extra touch of color and spice, sprinkle 1 Tbsp of red pepper flakes over the top.
Step 7
Now for the crucial cooking technique. Cover the pot and simmer on low heat. The key here is to *not* flip or stir the mackerel and kimchi! Instead, use a spoon to continuously ladle the simmering liquid from the bottom of the pot over the ingredients on top. Repeat this process throughout the simmering time. This ensures that the flavors meld beautifully, the kimchi infuses the mackerel, and the sauce naturally thickens.
Step 8
Continue to simmer for about 20 minutes, or until the sauce has reduced to a nice consistency and the radish and potatoes are tender. The mackerel should be flaky and moist. Once everything is tender and the flavors have melded perfectly, your delicious ‘Kimchi Mackerel Jorim’ is ready! Serve it hot over a bowl of steamed rice for a truly satisfying meal.
