Braised Mackerel with Aged Kimchi (Mugeunji Godeungeo Jjim)
Braised Mackerel with Aged Kimchi (Mugeunji Godeungeo Jjim)
The Ultimate Rice Thief! Mugeunji Mackerel Stew Recipe – Rich and Flavorful
You won’t need any other side dishes with this dish! Mugeunji Godeungeo Jjim is a rice-thief recipe that will disappear two bowls of rice in an instant. This stew is simmered to a rich, deep flavor without any fishy smell. Tear off pieces of the well-fermented kimchi and place them over your rice for that irresistible taste! Learn how to make this delicious dish with our detailed, easy-to-follow recipe.
Main Ingredients- 1 salted mackerel (fresh mackerel can also be used)
- 1/4 head of aged kimchi (or well-fermented kimchi)
- 200g radish (optional, adds a refreshing taste)
- 1 potato (optional, adds a creamy texture)
- 1/2 onion
- 1 stalk of green onion
- 3 Cheongyang peppers (adjust to your spice preference)
- 1 red chili pepper
Seasoning Recipe- 2 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 0.5 Tbsp minced ginger (optional)
- 2 Tbsp oligosaccharide (adjust sweetness)
- 2 Tbsp mirin (rice wine for cooking, reduces fishiness)
- Pinch of black pepper
- 2 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 0.5 Tbsp minced ginger (optional)
- 2 Tbsp oligosaccharide (adjust sweetness)
- 2 Tbsp mirin (rice wine for cooking, reduces fishiness)
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for our delicious Mugeunji Godeungeo Jjim. If you’re using fresh mackerel, soaking it in rice water for about 10 minutes can effectively remove any fishy odor. Radish and potato are optional ingredients, but they add a refreshing and hearty element to the dish, so feel free to include them based on your preference.
Step 2
Peel the radish and slice it into half-moon shapes, about 0.5 cm thick. This shape allows the flavors to penetrate well and makes it easy to eat when cooked.
Step 3
Peel the potato and cut it into large, bite-sized pieces, similar in size to the mackerel. Cutting them chunky helps them hold their shape during cooking and prevents them from becoming too mushy.
Step 4
Slice the half onion into thick strips. The sliced onion will add sweetness and depth of flavor as it cooks.
Step 5
Cut the green onion into large, diagonal pieces, about 3-4 cm long. Cutting them too small can result in a mushy texture, so aim for substantial pieces.
Step 6
Remove the stems from the Cheongyang peppers and red chili pepper, then slice them diagonally about 0.5 cm thick. If you prefer more heat, you can increase the amount of Cheongyang peppers or add more instead of the red chili pepper.
Step 7
Now, let’s make the seasoning sauce that will give our mackerel stew its signature flavor. First, add 3 tablespoons of gochugaru (Korean chili flakes) to a bowl. This will provide color and a pleasant spiciness.
Step 8
Next, add 1.5 tablespoons of gochujang (Korean chili paste). Gochujang adds a deep, savory umami flavor.
Step 9
Add 2 tablespoons of soy sauce to bring in savory notes and saltiness.
Step 10
For a burst of flavor, add 1.5 tablespoons of minced garlic. Garlic is the foundation of many delicious dishes!
Step 11
Add 2 tablespoons of mirin (rice wine for cooking) to eliminate any fishy odors from the mackerel and enhance its overall flavor.
Step 12
Ginger further elevates the dish’s aroma and taste. Add 0.5 tablespoon of minced ginger. If you find ginger’s flavor too strong, you can reduce the amount or omit it.
Step 13
To add a touch of sweetness and balance the overall flavors, mix in 2 tablespoons of oligosaccharide. You can substitute this with sugar if needed.
Step 14
Finally, add a pinch of black pepper and mix all the prepared seasoning ingredients thoroughly with a spoon or whisk to create a delicious sauce.
Step 15
Rinse the aged kimchi (or well-fermented kimchi) lightly under running water to remove excess brine, then tear it into bite-sized pieces. Adjust the rinsing amount based on how sour your kimchi is.
Step 16
Now, arrange the sliced radish and potato at the bottom of a pot. Place the torn kimchi on top, and generously pour all the prepared seasoning sauce over it. Ensure the sauce coats the ingredients evenly.
Step 17
Add 500ml of water. The liquid should generously cover the ingredients. Adjust the amount based on how much the sauce reduces during cooking.
Step 18
Bring the stew to a boil over high heat with the lid on. Once boiling, reduce the heat to medium and simmer for about 10 minutes until the ingredients are tender.
Step 19
Occasionally, lift the lid and use a spoon to ladle the broth over the ingredients. This step helps the flavors penetrate deeper into the food, making it even more delicious.
Step 20
Add the sliced chili peppers and onion to the pot. Cover again and continue to simmer over medium-low heat for about 15 more minutes. Basting with the broth during this time will ensure the flavors are evenly distributed.
Step 21
Finally, add the large pieces of green onion and simmer for another moment until the stew is bubbling. Your mouthwatering Mugeunji Godeungeo Jjim is ready! Enjoy it with a steaming bowl of rice.
