Canned Mackerel Kimchi Radish Stew: A Savory Dish Using Aged Kimchi and Radish
Quick Kimchi Radish Stew Made with Old Kimchi and Canned Mackerel
Do you have some aged kimchi radish sitting in your fridge? While fried rice is a great option, why not try making a delicious stew with canned mackerel? This dish is perfect for using up that leftover kimchi radish! In places like Canada where fresh mackerel isn’t readily available, canned mackerel is a convenient pantry staple. When you’re busy and need a quick, satisfying meal, this Mackerel Kimchi Stew is the answer. It comes together in minutes using kimchi, radish, and canned mackerel. This recipe is a win-win: it helps you use up old ingredients and creates a delightful meal that will tantalize your taste buds!
Ingredients- 1 can Canned Mackerel
- 1/2 cup Aged Kimchi (chopped)
- 1 cup Aged Kimchi Radish (with brine, chopped)
- 200-250ml Rice Water (adjust consistency)
- 1/3 Tbsp Soybean Paste (Doenjang)
- 1/4 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Red Pepper Flakes (optional, adjust spice)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (adjust sweetness)
- 1/2 Tbsp Vinegar (to remove fishiness)
- 1/4 stalk Scallion (sliced diagonally)
Cooking Instructions
Step 1
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn it. Once aromatic, add the chopped aged kimchi and aged kimchi radish. Stir-fry for about 5 minutes until the kimchi softens and absorbs the perilla oil’s aroma. It’s important to sauté them well so the tanginess of the kimchi and the crispness of the radish meld together.
Step 2
Add 1/3 tablespoon of soybean paste (doenjang) to the sautéed kimchi and radish. Stir-fry together. Adding a small amount of doenjang effectively removes the fishy odor of the mackerel and adds a subtle savory depth, enhancing the overall flavor. A little doenjang is a secret ingredient for fish dishes.
Step 3
Next, add 1/4 tablespoon of red pepper paste (gochujang) and stir-fry for another minute until well combined with the ingredients. Avoid adding too much gochujang, as it can make the broth cloudy; use just enough to add color and umami. It enhances the savory notes of the kimchi and radish.
Step 4
Carefully place the drained canned mackerel fillets (discard the liquid) on top of the well-stirred kimchi and radish mixture. I personally prefer not to use the liquid from the can as it can have a distinct smell. Handle the mackerel gently to prevent it from breaking apart.
Step 5
Arrange the diagonally sliced scallions attractively over the mackerel. The fresh aroma of scallions will further enrich the flavor of the stew. If Korean scallions are hard to find, regular scallions or green onions can be used.
Step 6
Sprinkle 1/2 tablespoon of vinegar evenly over the ingredients. This helps to further eliminate any fishy taste and adds a refreshing acidity that balances the richness of the mackerel.
Step 7
Pour in 200-250ml of rice water. Rice water helps to tenderize the ingredients and adds a subtle sweetness and umami to the broth. Adjust the amount of water based on the saltiness and moisture content of your kimchi to achieve your desired consistency.
Step 8
If you prefer a spicier dish, add 1 tablespoon of Korean chili powder (gochugaru), preferably Cheongyang chili powder for extra heat. This adds a pleasant kick that stimulates the appetite. Omit this step if you don’t like spicy food.
Step 9
Finally, sprinkle some toasted sesame seeds for a nutty aroma and flavor. The burst of nutty flavor with each bite elevates the dish.
Step 10
Add 1/2 tablespoon of sugar as a natural sweetener. Sugar helps to neutralize any bitterness or excessive sourness and enhances the natural sweetness of the ingredients, contributing to an overall balanced flavor.
Step 11
Bring the stew to a gentle simmer over medium heat and cook for 10-15 minutes, allowing the flavors to meld. Continue simmering until the kimchi and radish are tender and the mackerel is well-infused with the sauce. Taste and adjust seasoning with salt or soy sauce if needed, though the saltiness from the kimchi and doenjang is usually sufficient.
Step 12
Your delicious Canned Mackerel Kimchi Radish Stew is ready! Enjoy this hearty and flavorful meal with a bowl of warm rice.
