Canned Mackerel Kimchi Stew: Perfectly Balanced Sourness and Umami
Say Goodbye to Overly Sour Kimchi! How to Soften the Tang of Aged Kimchi with Baking Soda and Make Delicious Mackerel Kimchi Stew
Is your kimchi too sour from sitting too long, making you hesitant to cook kimchi stew? We’ve got the secret! Discover how to gently neutralize the sharp sourness of aged kimchi with baking soda, a trick that sugar alone can’t fix. Then, enhance it with the rich umami of canned mackerel for a truly satisfying kimchi stew. Follow this guide to make a flavorful kimchi stew that tames the sourness and boosts the deliciousness!
Main Ingredients
- 1 can canned mackerel
- 1/4 head aged/sour kimchi (approx. 450-500g)
- 2 cups rice water (approx. 400ml)
- 1/2 onion
- 1/2 stalk green onion
- 1-2 spicy green peppers (like Cheongyang peppers) or red chili peppers
- 1/2 block firm tofu (optional)
For Stir-frying Kimchi
- 1 Tbsp sesame oil
- 0.5 Tbsp sugar
- 0.5 tsp food-grade baking soda
For Boiling the Stew (using Korean soup spoon for measurement)
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- Salt to taste
- Pinch of black pepper
- 1 Tbsp sesame oil
- 0.5 Tbsp sugar
- 0.5 tsp food-grade baking soda
For Boiling the Stew (using Korean soup spoon for measurement)
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- Salt to taste
- Pinch of black pepper
Cooking Instructions
Step 1
Open the canned mackerel and let it sit upright for a moment. This helps to reduce any metallic taste from the can and enhances the overall flavor of the stew.
Step 2
Slice the green onion diagonally about 1cm thick. Similarly, slice the spicy green peppers or red chili peppers diagonally. Thinly julienne the onion.
Step 3
For the sour kimchi, roughly scrape off any excess kimchi paste (like radish or mustard greens) and cut the cabbage into bite-sized pieces, about 2-3cm. This ensures a good texture and prevents the kimchi from becoming too mushy.
Step 4
Prepare the secret ingredient for taming sourness: baking soda. Ensure you are using ‘food-grade’ baking soda, as household cleaning baking soda is not safe for consumption.
Step 5
Heat a pot or pan over medium heat and add 1 Tbsp of sesame oil. Add the chopped kimchi, 0.5 Tbsp sugar, and 0.5 tsp of food-grade baking soda. Stir-fry for about 3-5 minutes until the kimchi becomes translucent. This process softens the sharp sourness and blends it harmoniously with the sweetness.
Step 6
Once the kimchi is well-stirred, add the entire contents of the canned mackerel, including the oil and liquid, into the pot. Pour in 2 cups of rice water. Bring to a boil over high heat with the lid off to keep the broth clear and fresh.
Step 7
As the stew begins to boil vigorously, reduce the heat to medium. Add 1 Tbsp minced garlic, 2 Tbsp gochugaru, and 0.5 Tbsp doenjang. Stir well to combine. Add the julienned onions at this stage and continue to simmer for about 10 minutes, allowing the ingredients to cook through.
Step 8
Finally, add the sliced green onions and chili peppers and simmer for another 5 minutes. Taste the stew and adjust the seasoning with soy sauce or salt if needed. A final sprinkle of black pepper will enhance the aroma. If using tofu, add it now and simmer briefly.
Step 9
Using canned mackerel makes this stew incredibly easy to prepare, as there’s no need to handle fresh fish. The oil and liquid from the can add a deep umami flavor, creating a rich taste without any fishiness. It’s a simple way to achieve a delicious stew.
Step 10
This recipe offers an exceptionally easy canned mackerel kimchi stew, where baking soda tames the sourness and canned mackerel broth provides deep umami. Even beginners can make this delicious stew without failure. We hope this recipe helps you create a wonderful meal!
