Ode to Mackerel Kimchi Stew (Ode to the Sea)
Ode to Mackerel Kimchi Stew: A Recipe for Zero Fishy Smell
Hello everyone, your culinary guide for the day! Today, I’m excited to share a delicious recipe for ‘Ode to Mackerel Kimchi Stew’, made with succulent mackerel. The most crucial aspect of cooking fish in a stew is eliminating any unpleasant fishy odor. A stew with a lingering fishy smell can be quite off-putting, right? But fear not! With the simple magic of rice water, any mackerel can have its fishiness completely neutralized. This recipe promises a comforting and flavorful dish that’s perfect for any meal.
Main Ingredients
- 1 mackerel (cleaned and cut into pieces)
- 2 handfuls of well-fermented aged kimchi (about 2 cups)
- 350ml anchovy broth (or kelp broth)
- 400ml rice water (for deodorizing mackerel)
- 1/2 stalk of green onion (sliced diagonally)
- 1 hot green chili pepper (sliced diagonally, adjust for spiciness)
- 1 red chili pepper (sliced diagonally, for color)
Seasoning Paste
- 2 Tbsp soy sauce
- 2 Tbsp red pepper powder (gochugaru)
- 1 Tbsp sugar (to balance kimchi’s sourness)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper (to taste)
- 2 Tbsp soy sauce
- 2 Tbsp red pepper powder (gochugaru)
- 1 Tbsp sugar (to balance kimchi’s sourness)
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s tackle the secret to removing any fishy smell from the mackerel. Place the cleaned and cut mackerel pieces in the prepared rice water and let them soak for about 30 minutes. Rice water is excellent at absorbing and neutralizing the fishy odor. After 30 minutes, rinse the mackerel thoroughly under running water and gently pat dry. This simple step will ensure your stew is free from any unpleasant fishiness!
Step 2
Now, let’s prepare the star of our kimchi stew: the seasoning paste! In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of red pepper powder, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of minced garlic, and a pinch of black pepper. Mix everything well until evenly combined. You can slightly adjust the amount of soy sauce depending on the saltiness of your kimchi.
Step 3
Prepare the green onion by washing it and then slicing it diagonally into about 5cm (2-inch) pieces. Slicing them on a bias makes them look more appealing and they hold their shape better during cooking.
Step 4
Wash the hot green chili pepper and red chili pepper, then slice them diagonally into 5cm (2-inch) pieces as well. The green chilies add a pleasant kick of spice, while the red chili pepper contributes beautiful color to the dish. Feel free to add more green chilies if you prefer a spicier stew.
Step 5
Choose a suitably sized pot for your stew. Lay the aged kimchi at the bottom of the pot without cutting it. Placing the kimchi whole allows its flavor to infuse more deeply into the broth as it simmers, and it’s easier to serve later.
Step 6
Arrange the mackerel pieces, from which the fishy smell has been removed, on top of the kimchi. Now the ingredients are ready to meld together beautifully!
Step 7
Carefully pour 350ml of anchovy broth around the edges of the pot. Then, spoon the prepared seasoning paste evenly over the mackerel and kimchi. Bring the stew to a boil over high heat. Once it starts boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This simmering time allows the flavors of the kimchi and mackerel to meld into a rich, delicious broth.
Step 8
We’re almost there! After simmering for about 20 minutes and ensuring the mackerel is cooked through, artfully arrange the sliced green onions, hot green chilies, and red chili peppers on top. Let it simmer for just another 1-2 minutes to allow the aromas of the vegetables to meld into the stew. Your delicious Ode to Mackerel Kimchi Stew is now complete! Serve hot with a side of fluffy rice for a truly satisfying meal.
