Spicy Braised Mackerel with Aged Kimchi
A Delicious Twist on ‘Sumi’s Side Dishes’! The Perfect Harmony of Aged Kimchi and Salted Mackerel
Last night, while watching ‘Sumi’s Side Dishes,’ a braised mackerel with aged kimchi recipe totally captivated me! Even though I was full, my mouth watered, and I couldn’t stop thinking about it, leading to a sleepless night. I finally got to make it! Instead of fresh mackerel, I used salted mackerel, which I always have on hand, and slightly adjusted the seasoning. Even with this change, the dish turned out even better than I expected, making me feel incredibly accomplished. The refreshing, spicy taste of the aged kimchi combined with the deeply flavored salted mackerel creates a truly fantastic dish. Enjoy this wonderfully braised mackerel with aged kimchi! Wishing you a bright and energetic day today! ♡
Main Ingredients- 1 Salted mackerel
- 1/2 Onion
- 2 Korean chili peppers (Cheongyang chili)
- 1/2 head Aged kimchi
- 3 cups Rice water
- 1 stalk Scallion
Seasoning Sauce- 1/2 cup Rice water
- 1 tsp Minced garlic
- A pinch of Ginger or dried ginger powder
- 2 Tbsp Cooking wine (Mirin)
- 2 Tbsp Gochugaru (Korean chili flakes)
- A little Soy sauce or fish sauce (for seasoning adjustment)
- 1 tsp Sugar (adjust to taste)
- 1/2 cup Rice water
- 1 tsp Minced garlic
- A pinch of Ginger or dried ginger powder
- 2 Tbsp Cooking wine (Mirin)
- 2 Tbsp Gochugaru (Korean chili flakes)
- A little Soy sauce or fish sauce (for seasoning adjustment)
- 1 tsp Sugar (adjust to taste)
Cooking Instructions
Step 1
In a deep wok or pot, add 3 cups of rice water and bring to a boil over high heat. Rice water helps to remove any fishy smell from the mackerel and softens the broth’s flavor.
Step 2
Once the water is boiling, add the whole aged kimchi and reduce the heat to medium. Cover the pot and simmer for about 5-7 minutes to tenderize the kimchi. If your aged kimchi is too sour, you can rinse it lightly under cold water before using.
Step 3
While the kimchi is cooking, thinly slice the onion, diagonally slice the Korean chili peppers, and cut the scallion into long pieces. If you prefer a spicier dish, leave the seeds in the chili peppers.
Step 4
In a bowl, combine 1/2 cup of rice water, 1 tsp minced garlic, a pinch of ginger or dried ginger powder, 2 Tbsp cooking wine, 2 Tbsp gochugaru, and 1 tsp sugar. Mix well to create the seasoning sauce. Taste and add a little soy sauce or fish sauce if needed for saltiness.
Step 5
Rinse the salted mackerel, pat it dry, and cut it into 2-3 pieces for easy eating. You can discard the head and tail or include them in the braise.
Step 6
Once the aged kimchi is partially cooked and softened, arrange the cut pieces of salted mackerel on top. Try not to overlap the mackerel pieces for even cooking.
Step 7
Pour the prepared seasoning sauce evenly over the mackerel. Gently shake the pot or spoon some sauce over the fish to ensure it’s well-coated.
Step 8
Cover and simmer over medium heat for 10-15 minutes, allowing the mackerel and kimchi to cook through completely. Once the sauce has reduced to a simmer and the mackerel looks glossy, add the sliced onions and chili peppers, and simmer for another moment. Finally, add the scallions and cook for another 1-2 minutes to infuse their aroma before turning off the heat.
Step 9
Transfer the finished braised mackerel with aged kimchi to a serving dish. It’s delicious served over a hot bowl of rice. Enjoy your meal!