Canned Mackerel Kimchi Stew

Ingredients−2servings+

• Aged Kimchi (or well-fermented kimchi)1/4 head (about 700-800g)
• Onion1/2
• Green oniona handful
• Cheongyang chili peppers2
• Red chili pepper1/2
• perilla oil2 tablespoons
• Canned mackerel1 can
• Minced garlic1 tablespoon (about 20g)
• Minced ginger1/2 teaspoon (about 0.5g)
• mirin3 tablespoons (about 30g)
• doenjang1/2 tablespoon (about 13g)
• gochujang1/2 tablespoon (about 13g)
• Water3 cups (about 600ml)
• gochugaru (Korean chili flakes)1 tablespoon (about 7g)
• Black pepper4 pinches

Directions▶ Start cooking

1. Cut 1/4 head of aged kimchi (or well-fermented kimchi) (about 700-800g) into bite-sized pieces.
2. Julienne 1/2 onion.
3. Chop a handful of green onion.
4. Chop 2 Cheongyang chili peppers.
5. Slice 1/2 red chili pepper diagonally. (Optional)
6. Heat 2 tablespoons of perilla oil in a pot, then add the chopped aged kimchi and onion.
7. Adjust the heat to medium and sauté for about 7-8 minutes until the kimchi softens and the onion becomes translucent.⏱ 8m
8. Reduce the heat to low, then add only the liquid from the canned mackerel to the pot.
9. Add 1 tablespoon (about 20g) of minced garlic, 1/2 teaspoon (about 0.5g) of minced ginger, 3 tablespoons (about 30g) of mirin, 1/2 tablespoon (about 13g) of doenjang, and 1/2 tablespoon (about 13g) of gochujang.
10. Adjust the heat back to medium and stir well to combine the seasonings.
11. Once the stew comes to a boil, simmer for another 3 minutes.⏱ 3m
12. When the broth has reduced slightly, gently place the reserved mackerel pieces on top of the kimchi.
13. Add 3 cups (about 600ml) of water and 1 tablespoon (about 7g) of gochugaru (Korean chili flakes).
14. Adjust the heat to high and once the stew comes to a boil, simmer for another 3 minutes.⏱ 3m
15. Add 4 pinches of black pepper.
16. Place the chopped green onion, Cheongyang chili peppers, and red chili pepper on top.
17. Simmer for another 1 minute, and your delicious canned mackerel kimchi stew is complete.⏱ 1m

Tips

• Adding the canned mackerel liquid first and the mackerel pieces later prevents the fish from breaking apart.
• Adding doenjang helps to remove the fishy taste of the mackerel.
• Adding gochujang helps to balance out an overly strong doenjang flavor.

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