Spicy & Sweet Mackerel Stew with Scallion Kimchi
Scallion Kimchi Mackerel Stew Recipe
Try using leftover scallion kimchi to make this delicious mackerel stew! Even without many extra ingredients, you can create a rich and spicy dish that’s perfect with a bowl of rice. It’s a magical recipe that will have you finishing your rice in no time.
Main Ingredients- Well-fermented scallion kimchi, about 1/3 bunch (including kimchi juice)
- 3 fresh mackerel fillets
- A small piece of radish (sliced thinly)
- 1/2 onion (sliced)
- 1 Korean chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1 green onion (sliced diagonally)
Stew Seasoning- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 tsp Dasida (or chicken powder)
- 1 cup water (200ml)
- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 tsp Dasida (or chicken powder)
- 1 cup water (200ml)
Cooking Instructions
Step 1
If you have a bit of leftover scallion kimchi that you don’t know what to do with, try using it in this recipe! Well-fermented kimchi, like aged kimchi, helps to remove the fishy smell of the mackerel and adds a deep, savory flavor. Don’t forget to use the kimchi juice as well.
Step 2
Prepare fresh mackerel fillets. You can buy pre-cut mackerel at the supermarket, but buying a whole fish and preparing it yourself can ensure maximum freshness.
Step 3
Trim off the sharp dorsal and ventral fins of the mackerel with scissors or a knife. It’s best to remove them beforehand as they can be sharp when cooked and can get in the way when eating.
Step 4
Now, let’s make the stew seasoning. In a bowl, combine 1/2 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp fish sauce for umami, 1 Tbsp mirin for removing any fishy odor and adding flavor, 1 Tbsp sesame oil for a nutty aroma, and 1 Tbsp corn syrup for sweetness. Add 1 Tbsp minced garlic for a fragrant kick, a pinch of black pepper and ginger powder (or minced ginger), and 1 tsp of Dasida for an extra boost of flavor. Mix all the ingredients thoroughly to create the seasoning paste.
Step 5
Slice the radish thinly, about 0.5cm thick. The radish will absorb the stew seasoning and become tender, making it delicious to eat with the mackerel.
Step 6
Slice the onion into thin strips. Slice the green onion, red chili pepper, and Korean chili pepper diagonally. These vegetables will add color and a pleasant spicy kick to the dish.
Step 7
Place the thinly sliced radish at the bottom of the pot. This prevents the radish from burning and helps it absorb the stew seasoning thoroughly.
Step 8
Arrange the prepared scallion kimchi over the radish. Don’t forget to pour in all the kimchi juice! This juice will add a much deeper and richer flavor to the stew.
Step 9
Next, place the prepared mackerel fillets on top of the kimchi. Try to arrange them without overlapping too much, so the seasoning can be absorbed evenly.
Step 10
Arrange the sliced onions, green onions, red chili peppers, and Korean chili peppers attractively over the mackerel. Pour all the prepared seasoning paste over the mackerel and vegetables. Finally, add 1 cup (200ml) of water. Cover the pot with a lid and bring it to a boil over high heat.
Step 11
Once the stew starts boiling, reduce the heat to medium. Let it simmer for about 20-30 minutes, spooning some of the sauce over the mackerel occasionally. This will allow the mackerel to cook through and absorb the flavors, while the radish becomes tender. Spooning the sauce over the fish will also give it a nice sheen and enhance the taste.
Step 12
After about 30 minutes of simmering, the sauce will have reduced, and your delicious mackerel stew will be ready. Taste it and if it’s not salty enough, you can add a little more salt or Dasida to adjust the seasoning. Your leftover scallion kimchi has now transformed into a fantastic main dish! Enjoy it with a warm bowl of rice.
