Braised Mackerel with Aged Kimchi
How to Make Spicy and Refreshing Braised Mackerel with Aged Kimchi Using Seasonal Mackerel
When you’re tired of the usual pork and kimchi stew, try making this flavorful and hearty braised mackerel with aged kimchi. It’s a perfect side dish that will make you want to eat more rice!
Main Ingredients- 1 fresh mackerel (cut into portions)
- 1/4 Korean radish (mu)
- 1 whole aged kimchi (mukimchi)
- 1 stalk green onion (daepa)
- 1 hot pepper (cheongyang gochu)
- 1 Tbsp all-purpose flour (for removing fishy smell)
- 1 Tbsp vinegar (for removing fishy smell)
- 1 Tbsp coarse sea salt (for removing fishy smell)
Seasoning Sauce Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp fish sauce (or anchovy sauce)
- Pinch of ginger powder (or minced ginger)
- 1 Tbsp sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp fish sauce (or anchovy sauce)
- Pinch of ginger powder (or minced ginger)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
This is the first step to cleanly remove any fishy odor from the mackerel. Place the cut mackerel pieces in a bowl. Add 1 Tbsp of flour, 1 Tbsp of coarse sea salt, and 1 Tbsp of vinegar. Pour enough water to cover the mackerel and gently massage it. This will effectively get rid of the fishy smell. Rinse the mackerel under clean water and lightly pat dry.
Step 2
Let’s make the key seasoning sauce for this delicious braised dish! In a bowl, combine 2 Tbsp gochujang, 0.5 Tbsp doenjang, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1.5 Tbsp sugar, and 0.5 Tbsp fish sauce. Mix these well. Adding a pinch of ginger powder will enhance the flavor, and finishing with 1 Tbsp of sesame oil adds a nutty aroma. Stir thoroughly until all ingredients are well combined.
Step 3
Chop the aged kimchi into bite-sized pieces. You can also tear it into larger pieces if you prefer. The refreshing taste of aged kimchi will add to the savory depth of the stew.
Step 4
Slice the Korean radish (mu) into thick pieces, about 1 to 1.5 cm thick. Radish becomes incredibly delicious when it absorbs the sauce after being simmered in stews. Slicing it thickly helps it retain its texture and prevents it from falling apart during cooking.
Step 5
Now, let’s start the cooking process. Line the bottom of a pot with the sliced radish and aged kimchi. Since radish takes a while to cook, it’s best to put it in first. Add just enough water to barely cover the radish and kimchi. Pour in about 1/3 of the prepared seasoning sauce. Avoid adding too much sauce at once to prevent it from becoming too salty. Cover the pot and simmer over medium heat until the radish is about halfway cooked.
Step 6
When the radish starts to look slightly translucent and begins to cook, carefully place the rinsed mackerel pieces into the pot. Spoon the remaining seasoning sauce evenly over the mackerel. If the liquid seems insufficient, add about one cup of water or rice water. It’s important to maintain the right consistency for the braising liquid. Cover the pot again and simmer over medium-low heat for about 15-20 minutes, or until the mackerel is fully cooked.
Step 7
Finally, it’s time to add the aromatics to complete the dish. Once the mackerel is cooked, sprinkle the diagonally sliced green onions and chopped hot peppers over the top. Bring it to a boil over high heat for a short while, and your delicious braised mackerel with aged kimchi is ready! Enjoy the spicy and refreshing broth along with the tender mackerel and soft, aged kimchi. It’s absolutely delicious served over a bowl of warm rice.
