Spicy and Flavorful Mackerel Kimchi Stew Recipe
Spicy and Flavorful Mackerel Kimchi Stew Recipe
Home-style Perfection! The Ultimate Mackerel Kimchi Stew Recipe
Experience the fantastic collaboration of mackerel and aged kimchi in this Mackerel Kimchi Stew. Served with freshly steamed rice, it’s a dish that will have you reaching for a second bowl! Perfect for a hearty and satisfying dinner.
Main Ingredients- 1 boneless mackerel fillet
- 1/5 head of aged kimchi
- 100g radish
- 1/2 onion
- 3 Korean green chili peppers (Cheongyang peppers)
- 2 red chili peppers
- 1 stalk of green onion
- 2 Tbsp sesame oil
- 1 cup anchovy broth (or water)
- A pinch of black pepper
Seasoning Mix- 1 Tbsp soy sauce
- 1/2 cup kimchi brine
- 2 Tbsp red chili flakes (gochugaru)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp fish sauce
- 2 tsp grated ginger
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1/2 cup kimchi brine
- 2 Tbsp red chili flakes (gochugaru)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp fish sauce
- 2 tsp grated ginger
- 2 Tbsp cooking wine (mirin or sake)
- 0.5 Tbsp brown sugar
Cooking Instructions
Step 1
Prepare all the ingredients needed for a delicious Mackerel Kimchi Stew. Having your ingredients prepped in advance will make the cooking process much smoother.
Step 2
Slice the radish into thick, coin-shaped pieces, about 0.5 cm thick. Thickly julienne the onion. Slice the green and red chili peppers and green onion diagonally to add color and a bit of heat.
Step 3
Let’s make the key seasoning for the Mackerel Kimchi Stew! In a bowl, combine the kimchi brine, soy sauce, fish sauce, minced garlic, red chili flakes, doenjang, plum extract, brown sugar, grated ginger, and cooking wine. Mix everything thoroughly with a spoon until well combined. Ensure all the ingredients are evenly incorporated.
Step 4
In a wide pot or deep pan, generously coat the bottom with 2 Tbsp of sesame oil and first lay down the sliced radish. The radish will absorb the flavors and create a delicious broth as it cooks. Next, arrange the mackerel fillets on one side and place the aged kimchi (with the tough core removed) on the other side. Pour the prepared seasoning mix evenly over the mackerel.
Step 5
Pour in 1 cup (about 200ml) of anchovy broth to keep the stew moist. If you don’t have anchovy broth, plain water or kelp broth can be used. Cover the pot and bring to a simmer over medium heat for about 15 minutes, allowing the ingredients to cook and meld together.
Step 6
After 15 minutes, check if the radish is completely tender and the kimchi has softened. Now, add the julienned onions to the pot. Continue to simmer, uncovered, for another 5 minutes. Cooking uncovered will help reduce the liquid and concentrate the flavors.
Step 7
Add the Korean green chili peppers for a spicy kick and fragrant aroma. If you prefer more heat, you can adjust the quantity of chilies or leave the seeds in.
Step 8
Finally, add the diagonally sliced green onion. Sprinkle a pinch of black pepper over the stew. Bring it to a brief boil for just a moment before turning off the heat to finish. Avoid overcooking at this stage, as the mackerel can become dry.
Step 9
Your delicious Mackerel Kimchi Stew is now ready! The slightly reduced broth, tender mackerel, and crisp kimchi create an exceptional flavor combination. Serve it hot over a bowl of rice and enjoy!
