Altoran’s Mackerel Kimchi Stew: Flavorful and Odor-Free
Altoran’s Special Recipe: Mackerel Kimchi Stew with No Fishy Smell
A must-try recipe from Altoran! Learn how to make a delicious Mackerel Kimchi Stew that is completely free of any fishy odor, packed with rich, savory flavors. Perfect for a comforting meal.
Vinegar Water for Mackerel
- 4 cups water
- 2 tablespoons vinegar
Seasoning Paste
- 3 tablespoons fine gochugaru (Korean chili powder)
- 3 tablespoons cooking wine (mirin, etc.)
- 3 tablespoons minced garlic
- 2 tablespoons fish sauce
- 1 tablespoon minced ginger
Aged Kimchi Seasoning
- 1/4 head aged kimchi
- 3 tablespoons sesame oil
- 2 tablespoons fine gochugaru (Korean chili powder)
- 2 tablespoons minced garlic
- 1/2 cup kimchi juice
Mackerel Kimchi Stew Ingredients
- 500g mackerel
- 1/4 head aged kimchi
- 1 onion
- 1 green onion (scallion)
- 3 Korean green chilies
- 1 red chili
- 3 tablespoons fine gochugaru (Korean chili powder)
- 3 tablespoons cooking wine (mirin, etc.)
- 3 tablespoons minced garlic
- 2 tablespoons fish sauce
- 1 tablespoon minced ginger
Aged Kimchi Seasoning
- 1/4 head aged kimchi
- 3 tablespoons sesame oil
- 2 tablespoons fine gochugaru (Korean chili powder)
- 2 tablespoons minced garlic
- 1/2 cup kimchi juice
Mackerel Kimchi Stew Ingredients
- 500g mackerel
- 1/4 head aged kimchi
- 1 onion
- 1 green onion (scallion)
- 3 Korean green chilies
- 1 red chili
- 500g mackerel
- 1/4 head aged kimchi
- 1 onion
- 1 green onion (scallion)
- 3 Korean green chilies
- 1 red chili
Cooking Instructions
Step 1
1. Prepare the mackerel: Rinse the filleted mackerel and soak it in the prepared vinegar water (4 cups water mixed with 2 tablespoons vinegar) for 5 minutes. This step is crucial for eliminating any fishy smell.
Step 2
2. Make the seasoning paste: In a bowl, combine 3 tablespoons of fine gochugaru, 3 tablespoons of cooking wine, 3 tablespoons of minced garlic, 2 tablespoons of fish sauce, and 1 tablespoon of minced ginger. Mix well. Marinate the mackerel (after draining from the vinegar water) in this seasoning paste for 10 minutes. This not only seasons the fish but also helps remove any remaining odor.
Step 3
3. Season the aged kimchi: Lightly rinse the aged kimchi under running water and squeeze out excess moisture. Chop it into bite-sized pieces. In a separate bowl, mix the chopped kimchi with 3 tablespoons of sesame oil, 2 tablespoons of fine gochugaru, 2 tablespoons of minced garlic, and 1/2 cup of kimchi juice. Massage the seasoning into the kimchi to ensure it’s well coated.
Step 4
4. Start cooking the stew (Part 1): Place the seasoned aged kimchi at the bottom of a pot. Pour in 3 cups of anchovy broth (or vegetable broth, or water). Cover the pot and bring to a boil over high heat for 10 minutes, allowing the kimchi to soften.
Step 5
5. Add mackerel and vegetables (Part 2): Push the softened kimchi to one side of the pot to create space. Layer the thinly sliced onion in the cleared space. Arrange the marinated mackerel on top of the onion. Add the julienned green onion, diagonally sliced Korean green chilies, and red chili. Pour in the remaining 3 cups of broth around the ingredients. Bring back to a boil over high heat, uncovered, and simmer for another 10 minutes. Cooking uncovered helps to reduce the liquid and intensify the flavors.
Step 6
6. Finish and serve: Add the long-cut green onions and simmer for a few more minutes until they are tender. Drizzle with sesame oil just before serving to enhance the aroma and flavor. Adjust seasoning with fish sauce if needed. Enjoy your delicious and fragrant Mackerel Kimchi Stew!
