Spicy and Flavorful Braised Mackerel with Kimchi (Godeng-eo Kimchi-jjim)
Fresh Mackerel Kimchi Stew: A Deeply Savory Recipe Inspired by Chef Baek Jong-won
This is a Kimchi Jjim (stew) recipe featuring fresh mackerel, adapted from Chef Baek Jong-won’s original recipe that uses canned mackerel. Using fresh fish results in a richer, more complex flavor. The perfect blend of well-fermented kimchi and tender fish makes this dish an ultimate rice companion!
Main Ingredients- 1/4 head of well-fermented sour kimchi
- 1 fresh mackerel, cut into pieces
- 1/2 medium onion
- 3 Korean green chilies (Cheongyang peppers)
- 2/3 cup chopped green onion
Spicy Braising Sauce- 4 Tbsp coarse gochugaru (Korean chili flakes)
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1 cup water
- 2 Tbsp minced garlic
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp sugar
- 1/3 Tbsp minced ginger (or a pinch of ginger powder)
- 2 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp sesame oil
Liquid for Cooking- 400ml water (or anchovy-kelp broth)
- 4 Tbsp coarse gochugaru (Korean chili flakes)
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1 cup water
- 2 Tbsp minced garlic
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp sugar
- 1/3 Tbsp minced ginger (or a pinch of ginger powder)
- 2 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp sesame oil
Liquid for Cooking- 400ml water (or anchovy-kelp broth)
Cooking Instructions
Step 1
First, let’s prepare the key to a delicious Kimchi Jjim: the braising sauce. In a bowl, combine 4 Tbsp coarse gochugaru, 2 Tbsp fine gochugaru, 1 cup water, 2 Tbsp minced garlic, 2 Tbsp doenjang, 1 Tbsp sugar, 1/3 Tbsp minced ginger, 2 Tbsp soy sauce, and 2 Tbsp sesame oil. Mix well until the sugar is dissolved and you have a smooth, well-combined sauce.
Step 2
Next, prepare the aromatics that will add freshness and a bit of heat. Slice the green onions diagonally or chop them into bite-sized pieces. For the Korean green chilies, remove the seeds if you prefer less heat, and then finely chop them. Adjust the amount of chilies to your spice preference.
Step 3
Thinly slice the half onion into roughly 0.5cm thick strips. The natural sweetness of the onion will mellow and enrich the stew’s flavor as it cooks.
Step 4
For the star of the dish, prepare about 1/4 of a head of napa cabbage kimchi. It’s crucial to use well-fermented, sour kimchi for the best flavor. Freshly made kimchi won’t provide the necessary tanginess, so make sure your kimchi is nice and sour.
Step 5
Now, let’s assemble the stew in a pot. Start by laying the prepared kimchi at the bottom of the pot. Then, arrange the cleaned and cut pieces of fresh mackerel on top of the kimchi. Cooking the mackerel with its bones helps keep the flesh moist and tender.
Step 6
Layer the sliced onions, chopped green chilies, and green onions over the mackerel. These vegetables will release their flavors, adding a wonderful depth to the broth.
Step 7
Spoon the prepared spicy braising sauce evenly over the mackerel and vegetables. Try to distribute it well so all ingredients get coated.
Step 8
Pour in 400ml of water to create the broth. For an even richer flavor, you can substitute plain water with anchovy-kelp broth or rice water (ssal-tteumul). I used rice water, which added a pleasant creaminess and depth.
Step 9
Once the sauce and water are added, cover the pot and bring it to a boil over high heat. You’ll soon smell the delicious aroma as the kimchi and mackerel begin to cook.
Step 10
As soon as the stew starts boiling, reduce the heat to medium. Boiling too vigorously can cause the liquid to evaporate too quickly. Medium heat allows the ingredients to cook through gently.
Step 11
Simmer for about 10 minutes if you are using canned mackerel. However, if you’re using fresh mackerel like I did, it’s best to let it simmer for around 20 minutes, or until the fish is fully cooked and tender. In the meantime, periodically spoon some of the hot broth over the mackerel and kimchi to keep them moist and infuse them with flavor.
Step 12
After simmering and basting with the broth, the kimchi should be tender and the mackerel perfectly cooked. Your delicious Mackerel Kimchi Jjim is now ready! It looks absolutely appetizing and is sure to make you crave a bowl of rice.
Step 13
Serve this delectable stew hot with a bowl of freshly steamed rice. Take a piece of the tender kimchi, flaky mackerel, and enjoy it all together. The rich, savory, and spicy flavors are truly magnificent! Enjoy your hearty and satisfying meal with this amazing Godeng-eo Kimchi-jjim tonight! ♡
