Step 1

Recipe Title: Baek Jong-won Style Mackerel Kimchi Stew

Step 2

First, prepare all the ingredients and seasoning components needed for the recipe. Using a standard Korean rice spoon (bapsul) for measurements is convenient.

* **Main Ingredients:** 1/4 head of well-fermented kimchi, 1/2 fresh mackerel (or 1 can of canned mackerel), 1 stalk of green onion, 2 Korean chili peppers, 1 red chili pepper, 1/4 radish, 1/2 onion, water.
* **Seasoning Ingredients:** 1 Tbsp red pepper flakes, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp soybean paste, 1 Tbsp red pepper paste.

Step 3

Slice half an onion into strips. Cut the green onion stalk diagonally to create attractive pieces. Similarly, slice the Korean chili peppers and red chili pepper diagonally for a visually appealing presentation. Slicing them beforehand will make the cooking process much smoother.

Step 4

Although not a standard ingredient in Baek Jong-won’s original recipe, I like to add radish as it deepens the stew’s flavor. Dice the quarter radish into bite-sized pieces and spread them evenly at the bottom of the pot. The radish will add a natural sweetness and refreshing taste as it cooks.

Step 5

On top of the radishes, arrange the kimchi (1/4 head) and the mackerel. A 1:1 ratio of kimchi to mackerel provides a good balance of flavors. If using fresh mackerel, after cleaning it thoroughly, soak it in rice water for about 15 minutes to effectively remove any fishy odor.

Step 6

Next, spread the sliced onion evenly over the mackerel and kimchi. The onion will soften and release its sweetness, adding another layer of savory flavor.

Step 7

Now it’s time to add the seasonings that will define the stew’s taste. Combine 1 Tbsp soybean paste, 1 Tbsp red pepper paste, 1 Tbsp red pepper flakes, 1 Tbsp minced garlic, 2 Tbsp soy sauce, and 1 Tbsp sugar. Mix them well and sprinkle evenly over the ingredients in the pot.

Step 8

Finally, add water. If you are using canned mackerel, add about 1 can’s worth of water, including the liquid from the can. If using fresh mackerel, pour in approximately 4 to 5 cups of water (measured by a standard paper cup). The liquid should cover about half of the ingredients.

Step 9

Cover the pot and bring it to a boil over medium heat. Let it simmer until the liquid has reduced and the ingredients are tender. You can ladle some of the simmering broth over the ingredients occasionally to help them absorb the flavors better.

Step 10

Once the liquid has reduced to your desired consistency and the ingredients are cooked through and tender, add the sliced green onions and chili peppers. Continue to simmer for another 2-3 minutes. This final step infuses the stew with a fresh, spicy aroma and flavor.

Step 11

And there you have it – a delicious Mackerel Kimchi Stew! The deep, spicy broth characteristic of kimchi stew, combined with the tender, flaky mackerel, is the perfect accompaniment to a bowl of steamed rice. Enjoy this comforting and flavorful dish!