Spicy and Savory Kimchi Braised Mackerel Recipe
The Ultimate Rice Thief: Kimchi Braised Mackerel
Mackerel is a true ‘rice thief,’ whether grilled or braised! Today, we’re making a delicious braised mackerel dish infused with the tangy flavor of kimchi. This recipe brings together the tender, flaky texture of mackerel with the comforting spice of aged kimchi, creating a dish that will have you reaching for seconds. Perfect for a satisfying meal!
Main Ingredients- 1 whole Mackerel, cleaned
- 2-3 leaves of well-fermented Kimchi
- 1/2 stalk of Green Onion
- 1 Cheongyang Pepper (Korean chili pepper)
Seasoning Ingredients- 2 Tbsp Soup Soy Sauce (Gukganjang)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic (plus 1/2 Tbsp for kimchi layer)
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1/2 tsp Ginger Powder
- 1 Tbsp Mirin (or Rice Wine)
- 1/3 cup Water
- 2 Tbsp Soup Soy Sauce (Gukganjang)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic (plus 1/2 Tbsp for kimchi layer)
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1/2 tsp Ginger Powder
- 1 Tbsp Mirin (or Rice Wine)
- 1/3 cup Water
Cooking Instructions
Step 1
Start by lining the bottom of your braising pot with sliced kimchi. This layer not only prevents the fish from sticking but also infuses the mackerel with the delicious flavors of the kimchi as it cooks.
Step 2
Arrange the cleaned mackerel pieces on top of the kimchi. Using fresh mackerel is key for the best flavor and texture.
Step 3
In a small bowl, mix together the soup soy sauce, doenjang, gochugaru, 1/2 Tbsp minced garlic, maesil extract, and ginger powder to create the braising sauce. Generously spoon about 2 Tbsp of this sauce over the mackerel.
Step 4
Add the mirin (or rice wine) to help tenderize the fish and remove any fishy odors, followed by 1/3 cup of water, pouring it around the edges of the pot. Cover the pot tightly and bring to a boil over high heat.
Step 5
Once the mixture begins to boil vigorously, reduce the heat to medium. Baste the mackerel by spooning the simmering broth over the fish. Continue to cook, basting occasionally, allowing the flavors to meld and the fish to become tender and moist.
Step 6
When the mackerel is nearly cooked through, add the chopped green onions, the remaining 1/2 Tbsp minced garlic, and the sliced Cheongyang peppers. Let it simmer for another few minutes until the vegetables are tender and the sauce has thickened slightly. Your delicious Kimchi Braised Mackerel is ready to be served!
