Braised Mackerel with Aged Kimchi
Mackerel Braised with Aged Gat Kimchi: An Ultimate Rice Companion!
Experience the ultimate rice-stealing dish: Mackerel Braised with Aged Gat Kimchi! The deep, rich flavor of well-fermented gat kimchi harmonizes perfectly with tender, braised mackerel, creating a dish so delicious you’ll finish a whole bowl of rice. This recipe is easy enough for anyone to make a delightful mackerel stew. The crispiness and spiciness of the kimchi cut through any fishiness, adding a profound umami flavor. Elevate your everyday meals or special occasions with this wonderfully satisfying dish. Let’s get cooking!
Main Ingredients- 1.5 salted mackerel fillets, prepared
- 1/3 Korean radish (daikon), cut into large chunks
- Approx. 500g well-fermented gat kimchi
- 2 onions, cut into large wedges
- 2 stalks scallions, cut into large pieces
- Approx. 250-300ml (1.5 cups) gat kimchi brine
- Rice water (for removing fishiness and braising liquid)
- Toasted sesame seeds (for garnish)
Seasoning Paste- 1 Tbsp doenjang (soybean paste)
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 5 Tbsp guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 5 Tbsp fish sauce (anchovy or sand lance)
- 5 Tbsp sesame oil (or perilla oil for a nuttier flavor)
- 3 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
- 3 Tbsp sugar (adjust to taste)
- 3 Tbsp mirin (rice wine)
- 1 Tbsp doenjang (soybean paste)
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 5 Tbsp guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 5 Tbsp fish sauce (anchovy or sand lance)
- 5 Tbsp sesame oil (or perilla oil for a nuttier flavor)
- 3 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
- 3 Tbsp sugar (adjust to taste)
- 3 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
To remove any fishy odor, soak the prepared mackerel in rice water for about 10-15 minutes. After soaking, rinse the mackerel lightly under cold water. (Optional: Cutting the mackerel into halves or thirds can help the flavors penetrate better and cook more evenly.)
Step 2
In a bowl, combine all the ingredients for the seasoning paste: doenjang, gochugaru, soy sauce, fish sauce, sesame oil, minced garlic, ginger powder, black pepper, sugar, and mirin. Stir well to mix thoroughly.
Step 3
Prepare the Korean radish (daikon), which is key to adding depth and sweetness to the braised mackerel. Cut it into thick, substantial pieces, about 1 cm thick. These pieces will become wonderfully tender and absorb the flavors as they simmer alongside the fish and kimchi. (Tip: Radish braised with fish tastes remarkably better than plain braised radish!)
Step 4
Arrange the thickly sliced radish pieces evenly at the bottom of your braising pot or deep skillet. The radish will soak up the delicious sauce as it cooks.
Step 5
Carefully place the mackerel pieces on top of the bed of radish.
Step 6
Take your well-fermented gat kimchi (aged for at least 6 months for best flavor) and cut it into manageable pieces, roughly one-third of its original size.
Step 7
Generously layer the cut gat kimchi over the mackerel. Don’t forget to pour in the reserved gat kimchi brine (about 250-300ml or 1.5 cups) – this adds an incredible depth of flavor. Add enough rice water to just barely cover the kimchi and mackerel. This ensures everything braises beautifully.
Step 8
Place the pot on the stove over medium-high heat. Pour the prepared seasoning paste over the mackerel and kimchi. Bring to a boil and let it simmer vigorously for about 10 minutes, allowing the initial flavors to meld.
Step 9
Add the large-wedged onions to the pot. Cover with a lid, reduce the heat to medium, and let it braise for about 30 minutes. Stir occasionally and add a splash more rice water if the liquid reduces too much. (Tip: Taste and adjust seasoning with more fish sauce if needed. Using fish sauce provides a wonderful umami boost without needing MSG. The onions will release natural sweetness, but feel free to add a little extra sugar if you prefer a sweeter profile.)
Step 10
Finally, add the large pieces of scallions. Cover the pot again and reduce the heat to low. Let it simmer gently for another 10-15 minutes. The scallions will add a fresh, aromatic finish to the dish.
Step 11
Once the sauce has thickened to your liking and the flavors have melded beautifully, your Aged Gat Kimchi Mackerel Braise is ready! Garnish with a sprinkle of toasted sesame seeds. Serve hot with steamed rice and enjoy this incredibly flavorful and satisfying meal!
