Spicy and Refreshing Kimchi Mackerel Stew Recipe
A Fantastic Combination of Fresh Mackerel and Well-Fermented Kimchi, Healthy Kimchi Mackerel Stew Rich in Omega-3s
Introducing a recipe for Kimchi Mackerel Stew that brings restaurant-quality depth of flavor to your home. Made with fresh mackerel purchased from a partner company’s seafood sale and well-fermented kimchi, this stew boasts a clean and refreshing broth without any fishy odor. The combination of kimchi and mackerel, rich in omega-3 fatty acids like EPA and DHA, allows you to enjoy both delicious taste and health benefits. Experience an unforgettable meal with this special Kimchi Mackerel Stew, a true rice thief!
Stew Ingredients- 4 pieces of prepared mackerel (boneless, filleted)
- 500g radish (cut into thick slices)
- 2L anchovy-kelp broth
- 500g well-fermented kimchi (cut into bite-sized pieces)
- 1 onion (thickly sliced)
- 6 cheongyang peppers (sliced diagonally)
- 1 green onion (sliced diagonally)
Seasoning Paste- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce or fish sauce (for umami)
- 1 tsp salt (for seasoning adjustment)
- 1 Tbsp sugar (to balance acidity)
- 2 Tbsp minced garlic
- 1 tsp minced ginger (or ginger paste) (to remove fishiness)
- 2 Tbsp soju or mirin (to remove fishiness)
- 6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce or fish sauce (for umami)
- 1 tsp salt (for seasoning adjustment)
- 1 Tbsp sugar (to balance acidity)
- 2 Tbsp minced garlic
- 1 tsp minced ginger (or ginger paste) (to remove fishiness)
- 2 Tbsp soju or mirin (to remove fishiness)
- 6 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Here is the star of today’s dish: fresh mackerel. This product was purchased from a partner company’s seafood sale, with bones neatly removed and the flesh filleted for convenient use.
Step 2
Introducing the vegetables that will make the Kimchi Mackerel Stew even richer. We have radish for a refreshing taste, onion for sweetness, cheongyang peppers for spiciness, and green onions for aroma.
Step 3
It’s best to utilize both the root and leafy parts of the radish. The root is typically used for a refreshing broth base, while the leaves can be used in other dishes to add flavor.
Step 4
For the stew’s core flavor, cut the radish into thick slices, about 1cm thick. This way, it won’t break down while cooking and will retain its texture.
Step 5
Place the sliced radish in a large pot and add 1.5L of anchovy-kelp broth. Bring to a boil over high heat until the radish becomes translucent and tender. If you don’t have broth, rice water or plain water can also be used.
Step 6
While the radish is cooking, thinly slice the onion into thick strips, about 1cm wide. Slicing them thickly prevents them from becoming mushy.
Step 7
Slice the green onion diagonally into pieces about 1.5cm wide. Cutting them large helps them maintain their shape in the stew and makes for a better presentation.
Step 8
Slice the cheongyang peppers diagonally at about 0.5cm intervals for a spicy kick. Feel free to add more if you prefer it spicier.
Step 9
Cut the prepared mackerel into 3 pieces each for easy eating. Cutting them too small can cause them to break apart during cooking, so maintain a moderate size.
Step 10
Prepare the seasoning paste for a delicious kimchi stew. Combine soy sauce, soup soy sauce (or fish sauce), salt, sugar, minced garlic, minced ginger, soju, and gochugaru, then mix well. The sugar helps to neutralize the kimchi’s sourness and adds umami.
Step 11
Well-fermented kimchi is a crucial ingredient for the stew’s flavor. Prepare about 500g of ripe kimchi and cut it into bite-sized pieces. Using sour kimchi will result in a deeper flavor.
Step 12
Once the radish is sufficiently cooked, add half of the sliced kimchi (about 250g) to the pot and simmer for a while longer. This softens the kimchi and allows its flavor to fully infuse into the broth.
Step 13
After the kimchi has cooked a bit, arrange the prepared mackerel pieces on top. Make sure the mackerel pieces are not overlapping.
Step 14
Evenly spoon the pre-made seasoning paste over the mackerel. This step helps the seasoning to penetrate the fish.
Step 15
Add the remaining half of the kimchi (about 250g) on top of the mackerel, covering it. This allows you to enjoy both the texture and flavor of the kimchi in different ways.
Step 16
Arrange the sliced onions around the edges of the pot. The sweetness of the onions will dissolve into the broth, creating a richer flavor.
Step 17
Arrange the cheongyang peppers, also sliced diagonally, around the onions. Adjust the amount of peppers based on your spice preference.
Step 18
In case the broth is insufficient or bland, prepare 200mL of the reserved broth and 1 teaspoon of salt separately. It’s best to adjust the broth’s seasoning at the end.
Step 19
Add 1 teaspoon of salt to the prepared broth and stir well to dissolve the salt completely. This makes it easier to season the broth.
Step 20
Now, carefully pour the salted broth around the edges of the simmering stew. Be cautious to prevent the stew from boiling over.
Step 21
Finally, sprinkle 2 Tbsp of gochugaru over the stew to add color and spiciness. (This can be omitted or adjusted according to your preference.)
Step 22
Lastly, place the sliced green onions in a circular pattern on top of the stew. The fresh aroma of the green onions will spread through the stew, enhancing its flavor.
Step 23
The Kimchi Mackerel Stew, with all ingredients well combined and smelling delicious, is ready! Serve it neatly in a bowl to accompany your warm rice.
Step 24
Thanks to the soft, well-cooked radish, ripe kimchi, and boneless mackerel, this stew can be enjoyed comfortably by everyone, young and old. Experience the tender mackerel fillet melting in your mouth.
Step 25
Kimchi Mackerel Stew, simmered with plenty of ripe kimchi, is not fishy at all. Instead, it offers a perfectly balanced combination of spiciness, depth, and refreshing taste. The coolness of the kimchi and the tenderness of the mackerel create a perfect harmony.
Step 26
This stew is a true rice thief! The clean yet savory broth is so delicious that it will make you finish a bowl of rice in no time. It’s also incredibly tasty to mix your rice with the stew broth.
Step 27
Mackerel is rich in essential omega-3 fatty acids like EPA and DHA. Furthermore, it’s packed with various nutrients such as protein, vitamins, and minerals, making it a very healthy ingredient that aids in a balanced diet.
