Spicy & Flavorful Kimchi Braised Mackerel
Chef Im Sung-geun’s Kimchi Braised Mackerel Recipe… Made with Mackerel Instead of Saury!
This is Chef Im Sung-geun’s famous Kimchi Braised Mackerel recipe. I tried making it with mackerel instead of saury, and it turned out incredibly delicious! The combination of savory mackerel and tangy aged kimchi is truly a match made in heaven. Get ready for a rice-perfecting dish!
Ingredients- 1/3 head of aged kimchi (with excess seasoning removed)
- 2 cleaned mackerel, cut in half
- 2 Cheongyang peppers, diagonally sliced
- 2 red peppers, diagonally sliced
- 1/2 stalk of green onion, diagonally sliced
- 1 Tbsp fish sauce (anchovy or sand lance)
- 3 cups rice water
- 1 Tbsp salt
- 1/2 cup soju (Korean rice wine)
Seasoning Mix- 5 cups rice water
- 3 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp minced ginger
- 1 Tbsp horseradish paste
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or rice syrup
- 3 Tbsp minced garlic
- 5 cups rice water
- 3 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp minced ginger
- 1 Tbsp horseradish paste
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or rice syrup
- 3 Tbsp minced garlic
Cooking Instructions
Step 1
Gently remove excess seasoning from the aged kimchi by tapping it or carefully scraping it with your hands or a knife. Avoid removing too much, as it can affect the flavor.
Step 2
Cut the prepared aged kimchi lengthwise into four pieces, making them easier to arrange in the pot. Adjust the size based on your kimchi.
Step 3
Lay the cut kimchi pieces in the bottom of a pot, overlapping them in a zigzag pattern. This layering helps the kimchi absorb the flavors evenly and prevents it from clumping when cooked.
Step 4
Sprinkle 1 Tbsp of sugar evenly over the layered kimchi. Sugar helps to mellow the sourness of the aged kimchi and enhances its savory depth.
Step 5
Gently toss the kimchi with the sugar to lightly coat it. No need to mix vigorously; just a light toss is sufficient.
Step 6
Prepare 3 cups of rice water to soak the mackerel.
Step 7
Measure out 1 Tbsp of salt for deodorizing the fish.
Step 8
Soak the halved mackerel pieces in 1/3 cup of soju (or 1/3 of the 1/2 cup measured) for 15 minutes to remove any fishy odor. This method also works well for deodorizing saury. Soaking in a mixture of rice water, salt, and soju is even more effective.
Step 9
Nestle the de-odorized mackerel pieces between the layers of kimchi in the pot. Be careful not to break the fish as you place them.
Step 10
Pour 5 cups of rice water into the pot, ensuring it covers most of the ingredients. Sufficient liquid is key for tender, well-braised results.
Step 11
Bring the pot to a boil over high heat with the lid off. Once it starts boiling vigorously, reduce the heat slightly.
Step 12
Measure out 2 Tbsp of gochugaru (medium chili flakes). Feel free to add more if you prefer a spicier dish.
Step 13
Add 1 Tbsp of corn syrup or rice syrup. This adds a glossy sheen and balances the sweetness.
Step 14
Stir in 3 Tbsp of cooking wine (like mirin). This helps to eliminate any remaining fishy smell and adds depth to the flavor.
Step 15
Generously add 3 Tbsp of minced garlic. Garlic is a crucial ingredient that defines the richness of the braised dish.
Step 16
Incorporate 1 Tbsp of horseradish paste and 1/2 Tbsp of minced ginger. These add a pungent kick and aromatic quality, particularly effective in masking mackerel’s fishiness.
Step 17
Add all the prepared seasoning ingredients to the simmering pot. Continue to boil over high heat for about 10 minutes, allowing the flavors to meld with the ingredients.
Step 18
After 10 minutes, reduce the heat to medium and add 1 Tbsp of fish sauce (anchovy or sand lance). This adds a savory umami depth. Using fish sauce instead of soy sauce provides a cleaner taste.
Step 19
Cover the pot and continue to simmer over medium heat for about 20 minutes. Spooning some of the broth over the ingredients occasionally will enhance the flavor distribution.
Step 20
While the dish is braising, wash the Cheongyang and red peppers, remove their stems, and slice them diagonally into bite-sized pieces.
Step 21
Similarly, wash the green onion and slice it diagonally into pieces about 2-3 cm long.
Step 22
After 20 minutes of simmering, add the sliced red peppers, Cheongyang peppers, and green onion to the pot. Gently mix them in and continue to simmer for another 1-2 minutes until everything is well combined.
Step 23
Sprinkle the remaining 1 Tbsp of gochugaru evenly over the green onions. This adds a final touch of color and a hint of spice.
Step 24
Cover the pot again, reduce the heat to low, and let it simmer for another 10 minutes. This slow simmering allows all the flavors to deeply meld together.
Step 25
Your delicious Kimchi Braised Mackerel is ready! Enjoy it with a warm bowl of rice.
