Spicy & Savory Braised Mackerel with Kimchi (Using Canned Mackerel)
Master Baek’s Recipe Twist: A Rice-Stealing Kimchi Stew with Canned Mackerel
A quick and delicious kimchi stew featuring canned mackerel, inspired by Master Baek Jong-won. This dish is perfect for busy days and guaranteed to be a hit with its deep, savory flavor. Get ready for some serious rice stealing!
Main Ingredients- 1 can of mackerel (approx. 150-200g)
- 1/2 head of aged kimchi or sour kimchi (approx. 400-500g)
- 1.5 stalks of green onion
- 3 Korean chili peppers (cheongyang)
- 3 cloves of garlic (large)
Cooking Instructions
Step 1
I love a good braised kimchi, so I’ve added plenty! This recipe is designed for a single meal, perfect for enjoying immediately. (The mackerel used is 100% natural, domestic mackerel, processed without freezing for maximum freshness.)
Step 2
Slice the green onions diagonally. Cut the Korean chili peppers on an angle as well. Instead of minced garlic, I’m using thinly sliced whole garlic cloves for a more robust flavor.
Step 3
Carefully separate the liquid from the mackerel in the can. We’ll use this flavorful liquid as part of our sauce.
Step 4
Cut the canned mackerel into 2-3 pieces. Gently remove any tough central bones for easier eating. This step ensures a more pleasant dining experience.
Step 5
Don’t cut the aged kimchi. Lay the whole half-head flat at the bottom of your pot. This prevents the kimchi from burning and helps it soften beautifully as it cooks.
Step 6
Arrange the prepared mackerel pieces on top of the kimchi. The mackerel will absorb the kimchi’s flavors as it braises, becoming incredibly moist and delicious.
Step 7
In a separate bowl, combine the canned mackerel liquid, gochugaru, sugar, dried ginger (or minced ginger), and the additional 200ml of water. Whisk everything together to create your savory braising liquid. (For an extra savory note, you can add about 1/2 Tbsp of soy sauce.)
Step 8
Layer the kimchi, then the mackerel, followed by the sliced green onions and chili peppers. Finally, pour the prepared braising liquid over everything, ensuring it partially covers the ingredients.
Step 9
Cover the pot and bring to a simmer over medium heat for about 10-15 minutes, allowing the kimchi to soften and the mackerel to absorb flavors. Once the kimchi is tender, remove the lid, reduce the heat to low, and continue to simmer, stirring occasionally, until the sauce reaches your desired consistency. This allows the flavors to deepen.
Step 10
For an extra depth of flavor, feel free to add a tablespoon of gochujang (Korean chili paste) or doenjang (soybean paste). If you have an onion on hand, slicing and adding it will introduce a natural sweetness and enhance the umami. (This recipe is inspired by Master Baek Jong-won’s method, with my own personal touches.)
Step 11
Serve this delicious braised mackerel and kimchi hot over a bowl of steamed rice. It’s so good, you’ll find yourself going back for seconds before you know it! This dish truly lives up to its ‘rice stealer’ reputation. It’s a wonderful comfort food, perfect for sharing with the family.
Step 12
The way the kimchi shreds and melds with the fish is simply irresistible. You might find yourself eating faster than you intended! This dish proves that delicious, restaurant-quality meals can be made with simple, affordable ingredients. I hope this recipe brings joy to your kitchen. Have a healthy and wonderful day!
