Spicy and Refreshing Kimchi Braised Mackerel
Spicy and Refreshing Kimchi Braised Mackerel
A Perfect Harmony of Deep-Flavored Aged Kimchi and Tender Mackerel – The Ultimate Rice Thief, Kimchi Braised Mackerel!
Try making delicious braised mackerel using aged kimchi you have at home. The refreshing and spicy taste of well-fermented aged kimchi eliminates the fishy smell of mackerel, and when combined with the savory and umami-rich seasoning, it becomes the ultimate rice thief that will have you finish a bowl of rice in no time. Here’s a recipe just like Grandma’s, easy for anyone to follow.
Main Ingredients- 1/3 head of well-fermented aged kimchi (approx. 300g)
- 1 mackerel, cleaned
- 1 large piece of radish (approx. 150g)
- 1 medium onion
- 3 Korean chili peppers (cheongyang peppers)
Seasoning Ingredients- 2 Tbsp soy sauce (or regular soy sauce)
- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp minced garlic (generous amount)
- 1 Tbsp sugar
- 1/2 Tbsp doenjang (fermented soybean paste)
- Pinch of black pepper
- 2 Tbsp soy sauce (or regular soy sauce)
- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp minced garlic (generous amount)
- 1 Tbsp sugar
- 1/2 Tbsp doenjang (fermented soybean paste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s make the broth, which is the foundation for a delicious braised dish. In a pot, combine 3 cups of water, dried kelp, and anchovies. Boil for 10 minutes, then remove the kelp and anchovies to create a refreshing broth. (You can also use plain water instead of broth.)
Step 2
While the broth is simmering, prepare the vegetables. Slice the onion into thick strips and cut the radish into 0.7cm thick slices or bite-sized pieces. Slice the Korean chili peppers diagonally to add a spicy kick.
Step 3
Rinse the cleaned mackerel purchased from the market under running water to remove any blood. Pat dry with paper towels, then cut into 2-3 pieces. (To further remove any fishy smell, you can soak them in cold water for about 5 minutes before rinsing.)
Step 4
In the braising pot, spread the prepared radish and sliced onion generously on the bottom. This prevents the radish from sticking and helps it absorb the seasonings well.
Step 5
Cut the aged kimchi into large, bite-sized pieces. Cutting it too small might cause it to break down too much during cooking, so aim for pieces about 4-5cm in size.
Step 6
Arrange the prepared mackerel pieces attractively on top of the radish and onion.
Step 7
Generously cover the mackerel with the cut aged kimchi. The sour and deep flavor of the kimchi will harmonize wonderfully with the mackerel.
Step 8
Now, let’s make the braising sauce. In a bowl, combine 2 Tbsp soy sauce, 3 Tbsp red pepper flakes, 2 Tbsp minced garlic (be generous!), 1 Tbsp sugar, 1/2 Tbsp doenjang, and a pinch of black pepper. Mix well. Doenjang helps to cut through any potential gaminess and adds a layer of umami.
Step 9
Pour the prepared broth into the pot, enough to half-cover the mackerel. Bring to a boil over high heat. Once boiling, evenly pour the prepared sauce mixture over the ingredients. Gently shake the pot to distribute the sauce. Reduce heat to medium, cover the pot, and simmer for 15 minutes.
Step 10
During cooking, lift the lid occasionally and gently stir to ensure the flavors are distributing evenly. Continue to simmer for another 10-15 minutes until the radish is tender and translucent, and the sauce has reduced to your desired consistency. (If you prefer more sauce, add a bit more broth.)
Step 11
Once the radish is tender and the kimchi has softened and melded with the sauce, your delicious Kimchi Braised Mackerel is ready! The flavors become even more concentrated and delicious as the sauce reduces.
Step 12
Serve hot over a bowl of rice. Top with a generous portion of the tender mackerel and flavorful kimchi for an incredible meal. Enjoy a truly memorable dinner with this Aged Kimchi Braised Mackerel tonight!
