How to Make RICH and FLAVORFUL Mackerel Kimchi Stew💛💛

 

 Mackerel Kimchi Stew

Wrap mackerel in kimchi and serve it with white rice. Your appetite WILL BE INCREASED!

Today's dish is made with mackerel, which is currently in season. This is mackerel kimchi stew that Koreans love. When you have no appetite, wrap mackerel in kimchi and serve it with white rice. There’s no better way to enjoy your rice. Then let's make it together!

Ingredients: Ripen kimchi half head, 1 mackerel (350g) or canned mackerel, 6 scallions, 1 red pepper, half an onion, 3 cups of anchovy stock

Seasoning: 1T red pepper powder, 2T fish sauce, 1T garlic, a little bit of ginger, 2T cooking wine, a little bit of pepper, 2T perilla oil (optional), half a tablespoon of soybean paste, half a tablespoon of red pepper paste, half a tablespoon of sugar, half a cup of kimchi broth

Anchovy broth: 1 cup of dried anchovies, 7 oz. radish, 1 onion, 2 pieces of kelp, 3 scallions (white part), 8 cups water

How to make it

Step 1. How to make basic Korean anchovy broth

These are anchovies that have been pre-cut and gutted. Fry the anchovies in a pan. Stir-fry the anchovies for 2 minutes over medium high heat. Put the fried anchovies in the pot. 

Pour 8 cups of water. Add 2 pieces of dried kelp, 2 pieces of radish, 1 onion, and 3 of the white part of scallions. 

Open the lid on high heat and boil for 10 minutes. When bubbles form, remove them. Take kelp out in 10 min. And then cook for another 10 to 15 minutes over medium heat.

15 minutes later, filter the boiled broth through a strainer.

Step 2. Trimming mackerel

This is the mackerel that were removed the head and intestines. Wash in running water. Cut the mackerel in half. And cut it in half again. Sprinkle 3 tablespoons of cooking wine over the trimmed mackerel. It is said to be effective in removing the fishy flavor.

Step 3. Cutting ingredients

Chop half an onion into large chunks. Slice the red pepper diagonally. If you like spicy flavors, you can also add 1 green chili pepper. Slice the scallions diagonally as well.

Step 4. Making seasoning sauce

Put 1 tbsp of red pepper powder, gochugaru, 1 tbsp of garlic, a little bit of ginger, half a tablespoon of red pepper paste, gochujang, half a tablespoon of soybean paste, 2 tablespoons of fish sauce, half a tablespoon of sugar, add 2 tablespoons of cooking wine. Lastly 2 tablespoons of perilla oil to the seasoning sauce. If you don’t have it, you can omit it. Mix it well.

Step 5. Boiling

Put the kimchi in a pot or wok. Cut the bottom of the kimchi with scissors. Pour about half a cup kimchi soup and 3 cups of the anchovy broth. Cover with a lid and bring to a boil over high heat. When it starts to boil, cook over medium heat for 10 more minutes. 

After 15 minutes, set the cooked kimchi aside and add the onion. Place the mackerel on top of the onion. Put the seasoning on top of the mackerel. Cook on high heat for about 5 minutes. Cook over medium heat for another 10 minutes. 

10 minutes later, add the chopped red pepper and scallions. Boil for 1 to 2 minutes more.

Super SAVORY and FLAVORFUL Kimchi Mackerel Stew is done!

Ingredients:

• Ripen kimchi half head
• 1 mackerel (350g) or canned mackerel
• 6 scallions
• 1 red pepper
• half an onion
• 3 cups of anchovy stock

Seasoning:

• 1T red pepper powder
• 2T fish sauce
• 1T garlic
• a little bit of ginger
• 2T cooking wine
• a little bit of pepper
• 2T perilla oil (optional)
• half a tablespoon soybean paste
• half a tablespoon red pepper paste
• half a tablespoon sugar
• half a cup kimchi broth

Anchovy broth:

• 1 cup of dried anchovies
• 7 oz radish
• 1 onion
• 2 pieces of kelp
• 3 scallions (white part)
• 8 cups water

Notes

• Stir-fry the anchovies to remove the fishy taste when making the broth.
• If you boil kelp for a long time, the substance will come out and become slippery, so remove it in 10 minutes.
• Koreans who enjoy soups and stews use this basic anchovy broth a lot when cooking. If you use this stock instead of just water to make soup and stew, it is good for your health and has a much deeper taste.
• When washing, wash the bones thoroughly. If you wash the bones well, the fishy smell will be less.
• If you are having trouble finding fresh mackerel, you can also use a can of mackerel to make this.

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