Spicy and Flavorful Kimchi Braised Mackerel Recipe
Spicy and Flavorful Kimchi Braised Mackerel Recipe
Making Delicious Kimchi Braised Mackerel with Pre-prepared Mackerel
A true rice thief! We’re introducing a recipe for Kimchi Braised Mackerel where well-fermented aged kimchi meets fresh mackerel for a fantastic combination. If you have aged kimchi at home, this dish is a perfect way to complete a hearty meal. The longer it simmers, the deeper the flavor becomes, so making a generous portion means you can enjoy it deliciously for about three days. Especially when using pre-prepared mackerel, you won’t have to worry about removing bones while cooking, making it incredibly convenient. The spicy tang of the kimchi stew combined with the rich flavor of mackerel will have you finishing a bowl of rice in no time.
Main Ingredients- 2 packs pre-portioned Norwegian mackerel
- 1/4 head of well-fermented aged kimchi
- 2 thick slices of radish (approx. 10cm thick)
- 1/3 onion
- 1 green chili pepper (optional)
- 1 red chili pepper (optional)
- 10cm length of green onion
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce (for soup, jin-ganjang)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract
- 1/2 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
Basic Broth- 3 cups anchovy-kelp broth (approx. 600ml)
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce (for soup, jin-ganjang)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp plum extract
- 1/2 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
Basic Broth- 3 cups anchovy-kelp broth (approx. 600ml)
Cooking Instructions
Step 1
Prepare all ingredients for cooking. Lightly rinse the mackerel under running water and pat dry. Cut the aged kimchi into bite-sized pieces. Peel the radish, cut into thick slices about 2cm thick, and round off the edges. Slice the onion into thick shreds. Slice the green and red chili peppers diagonally, removing the seeds. Cut the green onion into large diagonal pieces.
Step 2
Cut the aged kimchi into approximately 4 large pieces. This size is good for even seasoning and cooking.
Step 3
Cut the pre-portioned mackerel into large pieces, about 4 sections. Using pre-prepared mackerel makes the cooking process much easier.
Step 4
Slice the onion into thick shreds. Remove seeds from the green and red chili peppers and slice them diagonally. Slice the green onion into large diagonal pieces. Add green chili peppers if you prefer a spicier dish.
Step 5
Adding radish will make the broth more refreshing and flavorful, but you can omit it if unavailable. If using radish, peel it, slice it about 2cm thick, and round off the edges. This helps prevent the radish from breaking apart during cooking.
Step 6
Line the bottom of the pot with aged kimchi, then place a piece of mackerel on top. Continue layering in this manner. Generally, aim for about 1 piece of mackerel for every 3-4 leaves of kimchi. The kimchi wraps around the mackerel, helping it stay intact and keeping it moist.
Step 7
Layer the kimchi and mackerel as if making a ‘Mille-feuille Nabe’ (layered hot pot). Layering ensures even seasoning and cooking, resulting in a more delicious dish.
Step 8
If there are any gaps when you first lay down the kimchi, fill them with the sliced radish. The radish will absorb the delicious broth as it cooks alongside the fish and kimchi.
Step 9
In a mixing bowl, combine the gochugaru, jin-ganjang, guk-ganjang, minced garlic, cooking wine, plum extract, ginger powder, and black pepper. Mix well to create the flavorful seasoning paste. A well-mixed paste will yield a deeper flavor.
Step 10
Pour the prepared anchovy-kelp broth (3 cups) into the pot and bring to a boil over high heat. Once the broth starts boiling, reduce the heat to low to allow the ingredients to cook gently.
Step 11
Once the broth is boiling, evenly pour the prepared seasoning paste over the ingredients. Cover the pot and simmer over low heat until the radish is completely cooked and easily pierced with a chopstick (about 20-25 minutes). This ensures the radish is tender and flavorful.
Step 12
When the radish is almost fully cooked, add the sliced onion, green onion, and chili peppers. Simmer for a little longer. The sweetness and aroma of the vegetables will blend into the broth, creating a richer flavor profile.
Step 13
With a spoon, ladle some of the broth from the top of the braised dish over the vegetables to ensure they are well-seasoned. Check if the radish is tender by piercing it with a chopstick – if it goes in easily, it’s done! Finally, sprinkle a pinch of black pepper to enhance the aroma, if desired.
Step 14
Serve generously in a bowl, perfect for enjoying with a hot bowl of rice. The combination of spicy aged kimchi stew and rice is simply the best!
