Aged Kimchi and Mackerel Pike Stew: A Rice-Stealing Feast!
Perfect for Summer Appetites! Aged Kimchi Mackerel Pike Stew Recipe | Altoran Recipe Variation using Canned Mackerel Pike for a Delicious Side Dish
Beat the summer heat with this incredibly flavorful Aged Kimchi and Mackerel Pike Stew that will have you devouring bowls of rice! This recipe is a creative adaptation inspired by the popular TV show ‘Altoran,’ using convenient canned mackerel pike instead of fresh fish. Using canned mackerel pike eliminates the hassle of preparing fresh fish and the worry of fishy odors, allowing you to whip up a delicious and satisfying meal quickly, even on busy days. The deep, tangy flavor of aged kimchi combined with the savory richness of mackerel pike creates an unforgettable taste experience.
Main Ingredients- 1/8 head of well-fermented kimchi (aged kimchi)
- 1 can of mackerel pike (approx. 300g)
- 150ml kimchi brine
- 250ml rice water
Cooking Instructions
Step 1
Open the can of mackerel pike and drain off most of the oil. Reserve the mackerel pike fillets for the stew.
Step 2
In a deep pot or wok, place the aged kimchi, cut into bite-sized pieces, at the bottom. If your kimchi is too sour, you can rinse it lightly with cold water.
Step 3
Carefully arrange the canned mackerel pike fillets from the can on top of the kimchi.
Step 4
Pour 150ml of the kimchi brine over the mackerel pike and kimchi. This brine will add depth and savory flavor to the stew.
Step 5
Add 250ml of rice water to supplement the liquid. Rice water helps to mellow the flavors and prevent the stew from tasting too sharp.
Step 6
Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes to soften the aged kimchi.
Step 7
Once the liquid starts to reduce slightly, add the thinly sliced onion around the edges of the pot. The onion will release its sweetness as it cooks.
Step 8
Arrange the diagonally sliced green onions over the onions. The refreshing flavor of the green onions complements the stew well.
Step 9
Add 1 tablespoon of minced garlic to the center of the pot. Garlic is essential for removing any fishy smell and adding aroma.
Step 10
Pour in 2 tablespoons of mirin to help cook off any alcohol and eliminate any remaining fishiness from the mackerel pike.
Step 11
Add 2 tablespoons of ginger syrup to enhance the spicy-sweet complexity. The aromatic ginger cuts through any richness.
Step 12
Stir in 1 tablespoon of plum syrup for a subtle sweetness and tanginess, elevating the overall flavor profile.
Step 13
Add 2 tablespoons of gochugaru (Korean chili flakes) for color and a pleasant kick. Adjust the amount to your spice preference.
Step 14
Scatter the diagonally sliced red and green chili peppers over the stew for a vibrant look, a touch of heat, and added flavor.
Step 15
Drizzle about 2/3 tablespoon of perilla oil around the edges of the pot. This adds a wonderful nutty aroma as it heats up.
Step 16
Place about 1 teaspoon of wasabi (Japanese horseradish) to one side of the pot. The wasabi helps to further neutralize any fishy taste and adds a surprising pungent note.
Step 17
Add 2/3 tablespoon of fish sauce (anchovy extract) for an extra umami boost. You can substitute with regular soy sauce or other fish sauce if needed.
Step 18
Cover the pot again and continue to simmer over medium-low heat for 15-20 minutes, or until all ingredients are tender and the flavors have melded. Spoon some of the broth over the ingredients occasionally.
Step 19
Taste the stew and check the seasoning. If it needs more saltiness or flavor, adjust with additional fish sauce or a pinch of salt.
Step 20
If the aged kimchi isn’t quite sour enough, or if you prefer a touch more sweetness, add 1 tablespoon of sugar.
Step 21
Cover the pot and simmer gently over low heat for another 5 minutes to dissolve the sugar and allow the flavors to harmonize.
Step 22
Taste one last time and adjust seasoning as needed. Your stew should be perfectly balanced.
Step 23
If the stew still seems a bit bland or you want to enhance the umami flavor, add another 2/3 tablespoon of fish sauce to enrich the taste.
Step 24
Cover the pot and let it simmer on very low heat for an additional 2-3 minutes to allow all the flavors to fully meld. Your delicious Aged Kimchi and Mackerel Pike Stew is now ready to be enjoyed with a warm bowl of rice!
