Spicy Braised Mackerel with Kimchi: The Ultimate Rice Stealer Recipe by Baek Jong-won
Baek Jong-won Kimchi Mackerel Stew, Mackerel Kimchi Braise, Mackerel Kimchi Soup, Homestyle Meal, Easy Fish Dish, Spicy Side Dish for Rice
Mackerel, a star among oily blue fish, is rich in DHA! While delicious when simply grilled, it transforms into the ultimate rice-stealing dish when slow-braised with spicy kimchi. This Mackerel Kimchi Braise, featuring Chef Baek Jong-won’s secret sauce, boasts incredibly tender mackerel and crunchy kimchi, creating a harmonious blend of flavors. The piquant broth is perfect for mixing with rice. Today, make this delightful Mackerel Kimchi Braise for a fantastic meal!
Main Ingredients- 1 whole mackerel, cleaned
- 1/2 onion
- 1/3 stalk of green onion
- 1 cup (approx. 200g) well-fermented kimchi
- 1 cup (200ml) water or rice water
Baek Jong-won’s Sauce- 2 Tbsp doenjang (soybean paste)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp doenjang (soybean paste)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare rice water to effectively remove any fishy odor from the mackerel. Soaking the mackerel in ample rice water for about 10 minutes will help eliminate the unpleasant smell, resulting in a cleaner taste.
Step 2
Rinse the mackerel thoroughly and cut it into 3 pieces. Then, make 2-3 slits on the flesh side of the fish. This scoring allows the sauce to penetrate deeply into the mackerel, making it much more flavorful.
Step 3
Thinly slice the onion and diagonally chop the green onion. Cutting the vegetables into bite-sized pieces ensures they cook well alongside the fish in the braise.
Step 4
In a bowl, combine 2 Tbsp doenjang, 2 Tbsp guk-ganjang, 2 Tbsp mirin, 1 Tbsp gochugaru, 1/2 Tbsp sugar, 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Mix well to create Baek Jong-won’s special sauce.
Step 5
In a pot suitable for braising, layer the chopped kimchi at the bottom. Place the prepared mackerel pieces and the sliced onion and green onion on top. Drizzle the prepared sauce evenly over the ingredients, then add 1 cup of water (or rice water) and 1 Tbsp of minced garlic.
Step 6
Initially, bring the pot to a boil over high heat with the lid off to help evaporate any fishy odors. Baste the fish with the broth while it simmers. Once the ingredients are partially cooked, cover the pot, reduce the heat to medium-low, and let it braise for another 15-20 minutes. Periodically open the lid to check if it’s burning, and continue basting the fish with the broth to keep it moist and flavorful.
Step 7
Your Baek Jong-won’s Kimchi Mackerel Braise, infused with the spicy kick of kimchi and the tender goodness of mackerel, is ready! While grilled mackerel is delicious, braising it with kimchi adds a wonderfully spicy dimension, making it an exceptional side dish for rice. Don’t forget to spoon some of the savory braising liquid over your rice for an extra burst of flavor – it’s truly delightful!
