Spicy Sauteed Mackerel Kimchi Stew Recipe
Spicy Sauteed Mackerel Kimchi Stew Recipe
How to Make Sauteed Mackerel Kimchi Stew: A Delicious Recipe Using Aged Kimchi, Perfect for Dinner, Creative Ways to Use Canned Mackerel
Today, I’ll share a recipe for Sauteed Mackerel Kimchi Stew, a dish I highly recommend for dinner when you’re short on side dishes.
Ingredients- 1 can Canned Mackerel
- 1/4 head Aged Kimchi
- 1/2 ladle Kimchi Juice
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Onion
- 1 Tbsp Fish Sauce
- 1 Tbsp Sugar
- 200g Anchovy-Kelp Broth
Cooking Instructions
Step 1
Eating fresh mackerel can be difficult due to its fine bones. However, canned mackerel requires no preparation and eliminates concerns about bones for children, making it very convenient. We’ll be using the juice from the can as well, so please don’t discard it.
Step 2
I’ve used 1/4 of a head of kimchi for this recipe, which is a generous amount compared to the mackerel. We personally love well-stewed kimchi, so I added a bit more. If you prefer a more balanced ratio of kimchi to mackerel, feel free to reduce the amount of kimchi.
Step 3
Slice the onion thinly into strips. This adds a subtle sweetness and tenderness to the stew as it cooks.
Step 4
Start by laying the kimchi at the bottom of your pot or Korean earthenware pot (ttukbaegi). Then, arrange the canned mackerel on top, pouring in all the juice from the can. The rich flavor of the canned mackerel will infuse the entire stew.
Step 5
Next, top the mackerel with the sliced onions. Pour in the kimchi juice and about 200ml of anchovy-kelp broth. Bring to a boil over high heat for at least 10 minutes. Since we’re adding the kimchi without scraping off the filling, minced garlic isn’t necessary.
Step 6
Add 1 tablespoon of gochugaru to give it a spicy kick and a beautiful red color. Reduce the heat to low and let it simmer gently for 20-30 minutes, or until the broth has reduced and the kimchi is tender and well-cooked. Kimchi stew is most delicious when the kimchi is thoroughly stewed.
Step 7
Once the kimchi is tender and the broth has reduced, it’s time to season. The flavor intensifies as the liquid evaporates, so it’s best to season after the broth has reduced by more than half. If you notice any bitterness from the kimchi, add 1 tablespoon of sugar to balance the taste. Finally, add 1 tablespoon of fish sauce (or soy sauce) to adjust the seasoning to your liking. Your Sauteed Mackerel Kimchi Stew is now complete!
Step 8
The kimchi becomes wonderfully soft, and the mackerel absorbs the flavors perfectly, leaving no fishy taste. This stew, simmered slowly and with care, is so delicious that you won’t need any other side dishes. One bowl of rice will disappear in no time, and you might even find yourself reaching for a second!
Step 9
To truly savor the taste, place some rice on your spoon, top it with kimchi and mackerel, and enjoy it in one bite! It’s an amazing culinary experience. Adding a fried egg on the side can help balance the spiciness of the kimchi stew. If you’re wondering what to make for dinner tonight, try using canned mackerel and aged kimchi to create this flavorful Sauteed Mackerel Kimchi Stew for your table! It’s guaranteed to be a hit!
