Aged Kimchi Braised Mackerel: A Deeply Flavorful Harmony
The Fantastic Combination of Well-Fermented Kimchi and Mackerel, Aged Kimchi Braised Mackerel
Introducing a deeply savory and rich aged kimchi braised mackerel, created with a secret recipe passed down from my instructor during my culinary academy days. Experience the addictive flavor that will have you finishing a bowl of rice in no time, as the tanginess of the aged kimchi harmonizes perfectly with the savory richness of the mackerel.
Main Ingredients
- 4 pieces of Mackerel (cleaned)
- 1 head of well-fermented Napa Cabbage Kimchi
- 1 Onion
- 1/2 stalk of Green Onion (scallion)
- 1 Green Chili Pepper
- 1 Red Chili Pepper
Seasoning Sauce
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1/3 Tbsp Sugar
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1/3 Tbsp Sugar
Cooking Instructions
Step 1
First, let’s make the seasoning sauce. In a bowl, combine 2 Tbsp mirin, 1 Tbsp soy sauce, 2 Tbsp gochugaru, 1/2 Tbsp doenjang, 1 Tbsp minced garlic, 1 tsp minced ginger, and 1/3 Tbsp sugar. Mix well to create a delicious sauce. Thinly slice the onion, and cut the green and red chili peppers and green onion diagonally.
Step 2
Rinse the mackerel thoroughly under running water. Trim off the fins, tail, and carefully remove the entrails. To eliminate any fishy odor, sprinkle with 2 Tbsp mirin, a little ginger juice (or use the minced ginger if you don’t have juice), and a pinch of black pepper. Let it marinate for about 10 minutes.
Step 3
Gently scrape off the kimchi paste from the well-fermented Napa cabbage kimchi and lightly squeeze out excess liquid to prepare it. This step helps prevent the stew from becoming too watery and allows the flavors to penetrate better.
Step 4
Now it’s time to wrap the mackerel with kimchi. Spread out a piece of the prepared Napa cabbage kimchi. Place one piece of the marinated mackerel on top of the kimchi.
Step 5
Wrap the mackerel tightly with the kimchi. Roll it up securely, as if you’re wrapping a gift. This process helps to keep the mackerel moist and allows the kimchi’s flavor to infuse deeply.
Step 6
Ta-da! Doesn’t the mackerel wrapped in kimchi look incredibly appetizing? Braising it this way allows the kimchi itself to act as a wonderful seasoning.
Step 7
In your braising pot, spread a generous layer of the sliced onions on the bottom. The onions will prevent the mackerel and kimchi from sticking to the pot and add a natural sweetness.
Step 8
Place the kimchi-wrapped mackerel neatly on top of the onions in the pot. Arrange them appropriately according to the pot size.
Step 9
Drizzle the prepared seasoning sauce evenly over the mackerel. Carefully pour in 3 cups of water (approximately 600ml), ensuring the liquid covers about two-thirds of the ingredients.
Step 10
Now it’s time to start simmering! Begin by boiling it over high heat. Once the liquid starts to reduce and thicken slightly, reduce the heat to medium. Add the sliced green onions and chili peppers. While it simmers, spoon some of the broth over the ingredients periodically. This technique helps the flavors penetrate deeply and gives the dish a beautiful sheen. Simmer for about 15-20 minutes until the sauce is nicely reduced. Your delicious aged kimchi braised mackerel is ready!
