Mackerel Kimchi Stew: A Hearty Fish Dish with Aged Kimchi for Deep Flavor
The Perfect Harmony of Mackerel and Kimchi! Mackerel Kimchi Stew Recipe with No Fishy Smell
Introducing Mackerel Kimchi Stew, where spicy and sweet kimchi meets tender mackerel for a deep and rich flavor. The sourness of well-fermented kimchi perfectly cuts through any fishiness, while the savory notes of the stewed kimchi create a dish that will have you reaching for rice. I’ll also share tips on how to completely eliminate any fishy smell during cooking, so anyone can enjoy a delicious Mackerel Kimchi Stew!
Main Ingredients
- 2 Mackerel fillets, cleaned
- 1/6 head of aged kimchi (well-fermented)
- Small piece of radish (about 1/4 of a medium radish)
- 1 Onion
- 1 Green onion
- 1-2 Korean chili peppers (optional)
- 500ml Anchovy-kelp broth or rice water (enough to cover the kimchi)
Seasoning Ingredients
- 6 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Mirin (rice wine)
- 1 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Fish sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- Pinch of black pepper
- 6 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Mirin (rice wine)
- 1 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Fish sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
💡 Tip for Eliminating Fishy Smell! The main culprit of fishy odor is the blood remaining between the bones. Even with cleaned mackerel, it’s crucial to rinse thoroughly under running water to remove any remaining blood. Prepare your mackerel fillets after removing scales, innards, head, and fins.
Step 2
Gently rinse the mackerel fillets under cold running water, ensuring you clean between the bones to remove all blood. If you’re still concerned about the smell, soak the fish in cold water with 2-3 drops of vinegar for about 10 minutes, then rinse again under running water. This vinegar soak helps firm up the fish’s texture and effectively removes any fishy aroma.
Step 3
Alternatively, you can debone the fish! If thorough rinsing feels difficult, removing all the bones and using only the fish fillets makes for easier eating and reduces odor concerns. While it might be a bit more work, this method is recommended for a cleaner taste!
Step 4
Cut the deboned mackerel fillets into three bite-sized pieces.
Step 5
Carefully wrap each piece of mackerel fillet with a portion of the aged kimchi, similar to how you would wrap pork belly. The kimchi will snugly encase the fish, creating a delightful bundle.
Step 6
In a stew pot or a wide, shallow pan (wok), create a base layer with generously sliced pieces of radish. The radish will absorb the flavorful broth as it cooks, becoming incredibly delicious.
Step 7
Arrange the kimchi-wrapped mackerel fillets evenly over the bed of radish. Layering the ingredients helps the flavors meld together beautifully as the stew simmers.
Step 8
Pour in the anchovy-kelp broth or rice water until the ingredients are about halfway submerged. Adjust the amount of liquid based on how seasoned your kimchi already is.
Step 9
Bring the stew to a boil over high heat. The kimchi itself is often seasoned enough, making additional seasoning unnecessary for a basic level of flavor. However, if you desire more spiciness or a deeper umami taste, you can add more gochugaru, minced garlic, or fish sauce to adjust.
Step 10
💡 Tip for Using Pre-made Seasoning! If you have a batch of seasoning sauce leftover from a previous dish, like braised cutlassfish, feel free to use it. Storing pre-made sauces in portions in your freezer is incredibly convenient for quick meals!
Step 11
Refer to the ‘Seasoning Ingredients’ section above for the precise proportions used in this recipe. Mix all the seasoning components thoroughly.
Step 12
Add 2 tablespoons of your prepared seasoning sauce. At this point, if your seasoning sauce already contains ingredients like minced garlic, soy sauce, and fish sauce, you likely won’t need to add extra seasoning. Taste and adjust as needed.
Step 13
Peel and thinly slice the onion, then arrange the slices on top of the mackerel. Slice the green onion diagonally and add it as well. The natural sweetness from these vegetables adds a wonderful layer of flavor.
Step 14
For an extra kick of heat, thinly slice and add the Korean chili peppers. Now, simply cover and let it simmer! Great ingredients and ample cooking time are the secrets to a deeply flavorful dish.
Step 15
Simmer until the radish is completely tender and almost falling apart. This ensures all the flavors have melded together into a rich and satisfying stew. Enjoy your delicious meal!
