Spicy & Refreshing Aged Kimchi with Mackerel Stew
Spicy & Refreshing Aged Kimchi with Mackerel Stew
Super Simple Recipe! How to Make Delicious Aged Kimchi with Mackerel Stew
Today’s recipe is ‘Aged Kimchi with Mackerel Stew’. Following up on the aged kimchi pork belly stew I shared recently, this time I’ve made a kimchi stew using mackerel. This aged kimchi is a precious ingredient that my family and my wife’s family share from our annual kimchi-making sessions. We still have a bit left from last year’s batch, so I plan to finish it soon and return the container! The key to any kimchi dish is the quality of the kimchi itself. With delicious kimchi, you’re already 90% there, and adding the right ingredients will bring it to a perfect 100! Personally, I find both my family’s and my wife’s family’s kimchi to be a perfect 100. While kimchi recipes and ingredients vary from household to household, resulting in different flavors, the taste from both our families is equally excellent. Thanks to that, any kimchi dish I make feels like it’s guaranteed at least 90 points, even if it’s not perfect.
Main Ingredients- 1/4 portion Aged Kimchi
- 100ml Kimchi Juice (about 1/2 cup)
- 1 can Mackerel (400g)
- 500ml Water (about 2.5 cups)
Cooking Instructions
Step 1
First, open the canned mackerel and leave the lid off for about 30 minutes. This is to help release ‘furan,’ a potential carcinogen that can be present in cans. Furan doesn’t evaporate easily and can remain in the upper part of the can. Experts suggest that waiting 2-5 minutes after opening canned goods can reduce furan levels. (For more detailed information, please search online.)
Step 2
After about 30 minutes, discard about half of the liquid from the mackerel can. If you use all the liquid, the stew might become too salty, so it’s best to taste and adjust.
Step 3
In a pot or a convenient cooking vessel (I used a Wok for easy cleanup), combine the 1/4 portion of aged kimchi and 100ml of kimchi juice.
Step 4
Add the mackerel from the can (with about half of its liquid remaining) on top of the kimchi.
Step 5
Pour in 500ml of water (approximately 2.5 standard cups), ensuring the ingredients are mostly submerged.
Step 6
Add 1 teaspoon of doenjang (soybean paste). This adds depth and a subtle savory flavor, balancing any harshness from the kimchi.
Step 7
Stir in 1 teaspoon of minced garlic for aromatic flavor and a touch of spice.
Step 8
Add 1 tablespoon of gochugaru (red pepper flakes) to enhance the spiciness. You can adjust this based on how spicy your kimchi is.
Step 9
Incorporate 1 teaspoon of fish sauce to add umami and season the stew. Taste later and add more if needed.
Step 10
Now, bring the stew to a boil over high heat and simmer for about 30 minutes, uncovered. Let it bubble away until the aged kimchi becomes tender and the broth slightly reduces to a rich consistency. This will allow the flavors to meld beautifully.
Step 11
Cut the aged kimchi into bite-sized pieces using scissors. Chop the green onion and prepare it. Continue to simmer over medium heat for another 5 minutes, allowing the green onion’s aroma to infuse into the stew.
Step 12
Your delicious and spicy Aged Kimchi with Mackerel Stew is ready! While it might look simple in the photo, the deep and refreshing flavor will surely satisfy you. You might find yourself finishing a whole bowl of rice with this! 🙂
