Hearty Mackerel Can Kimchi Stew with Aged Kimchi
Hearty Mackerel Can Kimchi Stew with Aged Kimchi
Super Easy to Make! Kimchi Stew Recipe with Aged Kimchi and Canned Mackerel for Deep Flavor
With aged kimchi and canned mackerel readily available at home, a wonderful meal is just a quick cook away. The tangy notes of the aged kimchi combined with the rich flavor of the mackerel create a perfect rice-stealing dish. Try making this incredibly simple yet deeply flavorful canned mackerel kimchi stew right now!
Main Ingredients- 2 cans Canned Mackerel (use all the liquid)
- 2 heads Aged Kimchi (or very sour regular kimchi)
- 1 Onion
Cooking Instructions
Step 1
Let’s start with preparing the ingredients! First, peel the onion and cut it into large, bite-sized pieces, about 4 or 6 wedges. Cutting it this way allows the sweetness to infuse well during cooking and provides a pleasant texture.
Step 2
Next, place the 2 heads of aged kimchi into the pot. You can add them whole or cut them into manageable pieces. If your kimchi is excessively sour, you might consider increasing the sugar slightly or rinsing it before use.
Step 3
Now, add 3 generous ladles of kimchi brine to enhance the deep flavor of the stew. The tangy and rich flavor from the aged kimchi’s brine will greatly contribute to the broth’s richness.
Step 4
With the kimchi and its brine ready, it’s time to add the seasonings. Considering the saltiness of the aged kimchi, add 8 tablespoons of soy sauce, 1 tablespoon of sugar for a touch of sweetness, and 0.5 tablespoon of minced garlic to boost the aroma.
Step 5
At this point, add about 2-3 cups of water to ensure the kimchi and other ingredients are submerged. Adjust the water quantity based on your pot size and the amount of kimchi. Cover the pot and simmer over medium heat for about 15-20 minutes, or until the kimchi becomes tender. It’s best to cook over medium heat rather than high heat to prevent burning and ensure the kimchi cooks through evenly.
Step 6
Once the kimchi is somewhat softened, add the star of the dish: 2 cans of canned mackerel, including all the liquid. The liquid from the can is concentrated with mackerel’s umami and flavor, which significantly enhances the stew’s taste. Be careful not to stir too vigorously after adding the mackerel, as it can break apart.
Step 7
After adding the mackerel, toss in all the roughly chopped onion. Add 1/3 teaspoon of ginger powder to eliminate any fishy odor from the mackerel. If you prefer a spicier kick, add 1 tablespoon of gochugaru. Cover the pot again and continue to simmer over medium heat for about 10 minutes, allowing the onions to soften and the flavors to meld into the mackerel.
Step 8
This is the final step! Once the onions are tender and all the flavors have melded together, add about a handful of chopped green onions and cook for just 1 minute more. Overcooking the green onions can make them mushy, so adding them at the end preserves their fresh aroma and vibrant color.
Step 9
Your delicious canned mackerel kimchi stew is now ready! Serve it hot over a bowl of rice for a truly satisfying meal. Enjoy the deep, complex flavors of aged kimchi and the rich taste of mackerel.
