Spicy & Flavorful Braised Mukeunji and Mackerel Fillets
How to Make Mukeunji Mackerel Stew, Mackerel Kimchi Soup Style, Delicious Mackerel Recipe with Aged Kimchi
Experience the fantastic harmony of fresh mackerel caught by my husband and well-fermented aged kimchi! This braised dish offers a different charm from a simple soy-braised mackerel. The deep, spicy flavor is truly exceptional. Personally, I believe aged kimchi pairs even better with delicate fish than with pork. This recipe is a guaranteed ‘rice thief’ that will have you finishing a bowl of rice in no time! Make this dish for a special occasion or as a delightful change to your everyday meals to win over your family’s taste buds!
Main Ingredients
- Mackerel Fillet (Giant Mackerel) 460g (primarily loin cuts)
- Well-Fermented Aged Kimchi 1/2 head (approx. 800g)
- Aged Kimchi Brine 175ml
- Rice Water 300ml
Cooking Instructions
Step 1
First, lightly rinse the mackerel fillets under running water and pat them dry with a paper towel. This helps to remove any fishy odor. Coat the mackerel fillets evenly with 2 Tbsp of mirin for marination. Let it sit for about 10 minutes to eliminate any gamey smell and enhance the flavor.
Step 2
In a pot, lay down the well-fermented aged kimchi, cut into bite-sized pieces. If your aged kimchi is very sour, you can rinse it with water, but for a deeper flavor, use it as is.
Step 3
Carefully arrange the marinated mackerel fillets on top of the aged kimchi. Handle the fish gently to prevent it from breaking apart.
Step 4
Pour 175ml of the aged kimchi brine evenly over the mackerel. The kimchi brine plays a crucial role in the dish’s flavor.
Step 5
To add moisture and enhance the umami, gently pour 300ml of rice water along the sides of the pot. Rice water helps to soften the broth and reduce fishiness.
Step 6
Now, cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 15 minutes, allowing the aged kimchi to soften and the mackerel to cook through.
Step 7
Once the kimchi and mackerel are partially cooked, add the thickly sliced onion and diagonally sliced green onions. Adding vegetables will enrich the broth’s flavor and enhance the visual appeal.
Step 8
Sprinkle 2 Tbsp of minced garlic evenly over the contents of the pot.
Step 9
Add 3 Tbsp of mirin (rice wine) to further eliminate any fishy odor and add a glossy sheen to the dish.
Step 10
Incorporate 2 Tbsp of ginger extract for a pungent aroma and deep flavor. If ginger extract is unavailable, you can substitute it with 1/2 tsp of minced fresh ginger.
Step 11
Add 2 Tbsp of plum extract to balance the sweetness and add a subtle tang. Plum extract helps to mellow the overall seasoning of the stew.
Step 12
Add 2 Tbsp of sugar to balance the flavors. Adjust the amount based on the sourness of your aged kimchi.
Step 13
Stir in 2.5 Tbsp of fish sauce (tuna or anchovy) to boost the umami. You can substitute with soup soy sauce or salted anchovy sauce, but tuna extract adds a unique savory depth.
Step 14
Drizzle in 1.5 Tbsp of perilla oil for a nutty aroma. Adding it towards the end of cooking preserves its fragrance.
Step 15
Add 2 Tbsp of red pepper powder to give it a spicy kick and a tempting color.
Step 16
Add the diagonally sliced red chili pepper and Korean green chili peppers (seeds removed). These not only add spiciness and color but also contribute to a clean, refreshing finish.
Step 17
Finally, add 1 tsp of wasabi. This is optional, but it makes the broth taste much cleaner and more refreshing.
Step 18
Cover the pot again to allow all ingredients and seasonings to meld together. Simmer over medium-low heat for another 10-15 minutes, or until the broth has reduced to a desirable consistency and the flavors have deeply penetrated all the ingredients. Spooning some of the broth over the ingredients occasionally will enhance the taste. Enjoy this delicious Mukeunji and Mackerel Braise with a bowl of hot rice!
