Hearty and Delicious Canned Mackerel Kimchi Stew
Super Simple Stew Recipe | Canned Mackerel Kimchi Stew
Have you got canned mackerel sitting in your fridge? Why not make a delicious kimchi stew with it today? You can whip this up without any complicated steps, making it a perfect meal even on busy days. Its spicy and deep flavor is magical, making you finish a whole bowl of rice in no time.
Main Ingredients- 1 can Canned Mackerel
- 1/4 head Well-fermented Kimchi
- 1 stalk Scallion (Green Onion)
- 2 pcs Korean Hot Peppers (Cheongyang)
- 1.5 cans Water (using the mackerel can)
Seasoning Ingredients- 2 ladles Kimchi Brine
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- Pinch of Granulated Sugar or Raw Sugar
- 2 ladles Kimchi Brine
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- Pinch of Granulated Sugar or Raw Sugar
Cooking Instructions
Step 1
First, chop the well-fermented kimchi into bite-sized pieces. Kimchi stew tastes best with nicely aged kimchi, so use some that’s been fermented well. Place the chopped kimchi generously into your stew pot.
Step 2
Add the canned mackerel, including its juices, into the pot. A little bit of the mackerel’s brine can add extra umami. Then, using the empty mackerel can, measure and pour 1.5 cans of water into the pot. (You can adjust the amount of mackerel brine to your preference.)
Step 3
Now it’s time to add the seasonings that will enrich the stew’s flavor. Pour in 2 ladles of kimchi brine, 2 tablespoons of fish sauce (or tuna extract), and 1 tablespoon of cooking wine (mirin). Sprinkle in a pinch of black pepper according to your taste. If you prefer a touch of sweetness, add a pinch of granulated or raw sugar.
Step 4
Once all the ingredients and seasonings are ready, it’s time to cook! Bring the stew to a rolling boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low and let it simmer gently until all the ingredients are tender and the flavors have melded. This slow simmering process allows the kimchi and mackerel flavors to deeply infuse into the broth.
Step 5
While the stew is simmering, let’s prepare the other ingredients. Slice the scallions diagonally and finely chop the Korean hot peppers. Adding the hot peppers will give the stew a delightful spicy kick, making it even more delicious.
Step 6
When the kimchi and mackerel are well-cooked and the broth has developed a rich flavor, add the prepared scallions and hot peppers to the pot. The refreshing aroma of the scallions and the spiciness of the peppers will further enhance the stew’s overall taste.
Step 7
Finally, let it simmer for a little longer to allow all the flavors to combine, and your delicious canned mackerel kimchi stew is complete! Serve it hot, spooning a generous amount over a bowl of steamed rice. It’s a true ‘rice thief’ – you’ll find your bowl of rice disappearing in no time. Experience the magic of a meal that’s both comforting and incredibly satisfying!
