Spicy Braised Mackerel with Kimchi Stew
Spicy Braised Mackerel with Kimchi Stew
Hearty & Flavorful Mackerel Kimchi Stew: A Delicious Home-Style Recipe
Transform your leftover aged kimchi and fresh mackerel into a comforting and flavorful meal! This dish perfectly balances the deep umami of aged kimchi with the delicate taste of mackerel, making it an irresistible rice companion. Discover the secret to its simple yet profound flavor!
Main Ingredients- 4 large pieces of well-fermented aged kimchi (napa cabbage)
- A small amount of fresh napa cabbage kimchi
- A small amount of green onion kimchi
- 1/2 medium onion, thinly sliced
- 2 mackerel fillets, cut into portions
Cooking Instructions
Step 1
Begin by laying the 4 large pieces of aged kimchi at the bottom of your pot. The ripeness of the kimchi will significantly impact the flavor, so choose one with a pleasant tang. Ensure you use the entire kimchi, including the sturdy stems, cut into large pieces.
Step 2
Next, layer a handful of fresh napa cabbage kimchi over the aged kimchi. This addition helps to balance the flavors and adds a refreshing element to the stew.
Step 3
Now, add the green onion kimchi. The mild spiciness and unique aroma of green onion kimchi will help to eliminate any potential fishiness from the mackerel and contribute to the complex flavor profile of the stew.
Step 4
Thinly slice half an onion and spread the slices evenly over the kimchi layer. The onion will lend a subtle sweetness and tender texture to the entire dish as it cooks.
Step 5
Cover the pot and simmer over medium heat for about 20-30 minutes, or until the kimchi becomes tender and softened. Once the kimchi is sufficiently cooked, arrange the 2 portions of mackerel on top of the kimchi.
Step 6
Prepare your anchovy and kelp broth, which is essential for depth of flavor and to minimize any fishy odor. Pour the broth around the edges of the pot, ensuring it comes up to partially cover the mackerel. If you don’t have broth, water can be used as a substitute.
Step 7
As the mackerel begins to cook, generously add the chopped green onions. The fresh, clean flavor of the green onions will infuse into the broth, enhancing its richness.
Step 8
Finally, add the chopped chives. To maintain their vibrant color and slightly crisp texture, add them towards the end of the cooking process and cook only briefly.
Step 9
Sprinkle 2 tablespoons of red pepper flakes (gochugaru) evenly over the stew to add a pleasant spiciness and color. Adjust the amount based on your preference and the spiciness of your kimchi.
Step 10
Add 1 tablespoon of minced garlic. Garlic is crucial for adding depth of flavor and masking any unwanted fishiness.
Step 11
Season with 1 tablespoon of soy sauce. Remember to consider the saltiness of your kimchi when adjusting the soy sauce. If needed, a pinch of salt can be added for extra seasoning.
Step 12
Uncover the pot and let it simmer gently over medium-low heat for another 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly. This will ensure the seasonings penetrate the mackerel and kimchi. Your delicious Mackerel Kimchi Stew is now ready! Serve hot with steamed rice for a truly satisfying meal.
