Spicy Braised Mackerel with Kimchi: A True Rice Stealer!
Spicy and Delicious Braised Mackerel with Kimchi Recipe
This easy-to-follow recipe for braised mackerel with kimchi is perfect for a comforting home-cooked meal. Experience the fantastic harmony of deeply flavorful kimchi and tender mackerel!
Main Ingredients
- 2 fresh mackerels
- 1/4 head of well-fermented napa cabbage kimchi (approx. 300-400g)
- 1 stalk of green onion (leek)
- 1 red chili pepper (use 2 if you like it spicier)
Mackerel Marination
- 1/2 cup (100ml) mirin (or cooking sake)
Spicy Sauce Ingredients
- 3 Tbsp gochugaru (Korean chili flakes, approx. 20g)
- 1 Tbsp sugar (approx. 10g)
- 2 Tbsp mirin (or cooking sake, 30ml)
- 1 Tbsp soy sauce (15ml)
- 1/2 cup kimchi brine (100ml)
- 1 Tbsp minced garlic (15g)
- A pinch of black pepper
- 1/2 cup (100ml) mirin (or cooking sake)
Spicy Sauce Ingredients
- 3 Tbsp gochugaru (Korean chili flakes, approx. 20g)
- 1 Tbsp sugar (approx. 10g)
- 2 Tbsp mirin (or cooking sake, 30ml)
- 1 Tbsp soy sauce (15ml)
- 1/2 cup kimchi brine (100ml)
- 1 Tbsp minced garlic (15g)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. You’ll need 2 fresh mackerels, 1/4 head of well-fermented napa cabbage kimchi, 1 stalk of green onion, and 1 red chili pepper. Also, gather your ingredients for marinating the mackerel: 1/2 cup of mirin to eliminate any fishiness, and for the delicious sauce: 3 Tbsp gochugaru, 1 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp soy sauce, 1/2 cup kimchi brine, 1 Tbsp minced garlic, and a pinch of black pepper.
Step 2
Cut the napa cabbage kimchi into bite-sized pieces, about 3-4 cm in length. If the pieces are too large, they will take longer to cook, and if they are too small, you might lose some of the satisfying texture. It’s best to use kimchi that is well-fermented and has plenty of seasoning.
Step 3
Slice the green onion diagonally into large pieces. Similarly, slice the red chili pepper diagonally. If you want to control the spiciness, you can remove the seeds from the chili pepper before slicing.
Step 4
Rinse the mackerel thoroughly and pat it dry. Then, pour 1/2 cup of mirin over it and let it marinate for 5 minutes. Marinating the mackerel in mirin is a crucial step that effectively removes any fishy odor, ensuring a cleaner and more delicious braised dish.
Step 5
In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp soy sauce, 1/2 cup kimchi brine, 1 Tbsp minced garlic, and a pinch of black pepper. Mix them well to create a flavorful sauce. The kimchi brine adds a wonderful depth of flavor and a harmonious spiciness.
Step 6
Now, pour 1 cup (200ml) of water into the bottom of a pot. Arrange the sliced kimchi, marinated mackerel, and the prepared sauce on top, in that order. It’s best to spread the ingredients out so they aren’t too crowded. Bring the mixture to a boil over high heat, then reduce the heat to medium and cover the pot. Let it simmer for about 7 minutes. This gentle cooking process will ensure the mackerel and kimchi become tender and absorb the flavors beautifully.
Step 7
Finally, add the sliced green onions and red chili peppers to the pot and let it simmer for another minute or two. This will add a fresh aroma from the vegetables and complete the overall flavor profile. Simmer for about 1-2 more minutes until done.
Step 8
Your delicious braised mackerel with kimchi is ready to be served! It’s especially wonderful served over hot rice. Enjoy this hearty dish!
Step 9
Savor the perfect combination of spicy-sweet sauce, tender mackerel, and crisp kimchi in this amazing dish. Don’t forget to mix any leftover sauce with rice – it’s a delicacy in itself!
