Step 1

Measurements are based on a standard Korean dining spoon (approx. 8cc). First, slice the daikon radish into 1cm thick rounds. You can adjust the size and shape to your preference. If 150g of radish is difficult to estimate, about 3-4cm thickness should yield around 150g.

*Tip: Refer to the video recipe for easier understanding. Visit ‘Duyuri’s Kitchen’ YouTube channel for more recipes!

Step 2

Slice half a medium onion (approx. 100-120g) into 1cm thick pieces. Also, slice the Cheongyang pepper into 1cm thick pieces diagonally.

Step 3

Chop the well-fermented kimchi (250g) into bite-sized pieces. This is roughly one packed bowl of rice or about 3-4 large cabbage leaves.

*If your kimchi is too sour: Add 1 Tbsp of vinegar to the kimchi and let it sit for 20 minutes.
*If your kimchi is not sour enough: Mix in 1 Tbsp of sugar and let it sit for 20 minutes to enhance the flavor.

Step 4

Prepare one can of mackerel (400g, 260g net weight). The rest is oil!

Step 5

In a large bowl, combine the sliced daikon radish, onion, Cheongyang pepper, and kimchi. Pour in 4 tablespoons of the canned mackerel brine to allow the ingredients to absorb some flavor.

Step 6

Add all the seasoning paste ingredients (2 Tbsp Gochugaru, 1 Tbsp Minced Garlic, 1 Tbsp Gochujang, 1/3 Tbsp Doenjang, 3 Tbsp Mirin, 2 Tbsp Soy Sauce) to the bowl and mix well.

Step 7

Mix all the ingredients and seasonings thoroughly, then let them sit for 10 to 20 minutes. This resting period allows the flavors to meld and deepen.

Step 8

Heat a pan over medium heat. Add the seasoned ingredients and stir-fry until the onions become translucent and tender, ensuring it doesn’t burn.

Step 9

Once the onions are softened, pour in 600cc (3 cups) of water and bring to a boil over high heat. As soon as the water starts boiling vigorously, add the mackerel pieces from the can. (The brine has already been added, so just add the fish chunks.)

Step 10

Let it simmer vigorously for about 5 minutes. Then, add 1 tablespoon of Gochugaru. If your kimchi is particularly sour, you can add half a tablespoon of sugar at this stage to balance the flavors. (This is optional and depends on the sourness of your kimchi.)

Step 11

Continue to simmer for another 2-3 minutes after adding the Gochugaru. Taste the broth and adjust seasoning if necessary. Just before serving, sprinkle 2 pinches of black pepper for added aroma.

Step 12

Enjoy your delicious stew! For an even richer flavor, try this tip: After cooking, let the stew sit undisturbed for 3-4 hours, then gently reheat it before serving. The flavors will meld beautifully, creating a more complex and satisfying taste. Serve with a hearty bowl of rice for a complete meal!