Spicy Aged Kimchi and Mackerel Stew
Spicy Aged Kimchi and Mackerel Stew
The Ultimate Comfort Food: How to Make Mackerel Stew with Aged Kimchi (SuMiNe BanChan Recipe)
As the cooler autumn air begins to bite, there’s nothing quite like a hearty, warming stew. And when it comes to stews, a spicy braised dish featuring aged kimchi and mackerel is an absolute masterpiece! This dish is perfect as a side for rice or even as a delicious snack with drinks. We’re learning the legendary recipe for Mackerel Stew with Aged Kimchi from Chef SuMi, so let’s get cooking!
Main Ingredients- 2 Mackerels
- 700cc Rice Water (water used to rinse rice)
- 1 Korean Green Chili Pepper
- 2 Green Onions (Scallions)
- 1 Onion
- 1 head Aged Kimchi (MuGeunJi)
Seasoning- 3 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Mirin (or cooking sake)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Plum Extract (Maesilcheong)
- 3 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Mirin (or cooking sake)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Plum Extract (Maesilcheong)
Cooking Instructions
Step 1
First, prepare the mackerel. You can leave the heads on as they are often used in this dish. Cut the mackerel into two pieces and make diagonal slits on both sides. If using fresh mackerel, you can proceed as is. However, if using salted mackerel, it’s advisable to soak it in rice water for about 30 minutes to reduce the saltiness. After soaking, gently pat the mackerel dry with paper towels.
Step 2
Trim the hard core from the aged kimchi and place it at the bottom of a pot. Pour in 700cc of rice water and bring it to a boil over high heat. (Tip: While some recipes suggest adding rice water in stages, adding all 700cc from the start works perfectly fine and is simpler.)
Step 3
While the kimchi is cooking, let’s prepare the vegetables. Slice the green onions diagonally into large pieces. Cut the onion into similarly large chunks, and slice the Korean green chili pepper into rounds to add a pleasant heat.
Step 4
Now, let’s make the braising sauce that will bring all the flavors together. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of mirin, 2 tablespoons of gochugaru, and 2 tablespoons of plum extract. Mix well until thoroughly combined. (Tip: I used only 3 tablespoons of soy sauce because I’m using salted mackerel, which can be quite salty. Adjust the amount of soy sauce based on the type of mackerel you use or your preference for saltiness.)
Step 5
Once the aged kimchi is boiling vigorously in the rice water, carefully arrange the prepared mackerel pieces on top. Evenly distribute the sliced vegetables over the mackerel. Reduce the heat to medium, cover the pot, and let it braise until the flavors meld beautifully.
Step 6
Braised this way with whole kimchi leaves, the dish looks incredibly appetizing and hearty! Baste the mackerel with the broth occasionally to ensure it absorbs all the delicious flavors. You’ll notice that the onion adds a natural sweetness, so there’s no need to add extra sugar. Get ready to enjoy this wonderfully spicy and deeply flavorful Mackerel Stew with Aged Kimchi!
