Spicy Mackerel Stew: A Flavorful Korean Comfort Dish
Quick and Easy Dinner Side Dish: Simple Mackerel Stew Recipe
On a rainy evening, when you crave something warm and spicy, this mackerel stew is the perfect answer. Enjoyed with a bowl of hot rice, this dish is so satisfying it could easily lead you to eat two bowls! It’s a delightful Korean side dish that brings warmth and flavor to any meal.
Ingredients
- 2 cleaned mackerels (approx. 450g each)
- 80g Korean radish (daikon)
- 1/2 onion
- 100g fermented radish greens (pa kim chi) or mature kimchi
- 1 cup chopped fermented radish greens (or mature kimchi)
- 4 ladlefuls of fermented radish greens brine (or kimchi brine)
- 1.5 cups broth (anchovy, kelp, dried pollack, shiitake mushroom base)
Cooking Instructions
Step 1
Start with two cleaned mackerels, each weighing around 450g. Although cleaned, rinse them gently under cold running water to remove any residual impurities. Pat them dry with paper towels.
Step 2
Slice about 80g of Korean radish (daikon) into thin, flat pieces, about 0.5 cm thick. Arrange these slices at the bottom of your stew pot. This layer will allow the radish to release its refreshing flavor into the stew as it cooks.
Step 3
Thinly slice half an onion. Layer the sliced onion over the radish, then place the prepared mackerels on top. This layering technique helps the flavors meld beautifully during cooking.
Step 4
Add about 100g of blanched fernbrake (gosari) on top of the mackerels. If you have fresh fernbrake, blanch it first until tender. This adds a wonderful chewy texture and earthy flavor to the stew.
Step 5
Now, for the star ingredient: well-fermented pa kim chi (radish greens kimchi) or mature kimchi. Add about 1 cup of chopped kimchi over the fernbrake. Adjust the amount based on your preference for spiciness and tanginess.
Step 6
Pour in 4 ladlefuls of the pa kim chi brine (or kimchi juice). The brine is packed with flavor, so it often provides enough saltiness. If you find the stew is not salty enough after cooking, you can add a pinch of salt at the very end.
Step 7
Finally, pour in about 1.5 cups of broth (made from ingredients like anchovies, kelp, dried pollack, and shiitake mushrooms) until it generously covers the ingredients. Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 5-10 minutes, or until the mackerel is fully cooked through and the flavors have melded. Check the mackerel for doneness before turning off the heat.
Step 8
Your steaming, fragrant mackerel stew is ready! The rich broth is perfect for mixing with rice. Enjoy a piece of the tender mackerel with a bit of the flavorful kimchi and fernbrake – it’s a combination that makes you crave more rice. Enjoy this hearty and delicious mackerel stew for a satisfying meal!
