Effortlessly create a harmonious blend of well-ripened kimchi and fresh mackerel.
[4 Servings, Under 30 Minutes, Easy to Make]
Indulge in the simple yet robust flavors of Mackerel Kimchi Stew, a dish that showcases the perfect marriage of fresh mackerel and well-ripened kimchi.
Ingredients:
- Mackerel, 2 fish chopped into 3-4 pieces each
- Kimchi, 1/2 (head of cabbage)
- Radish, 1/4 piece
- Potatoes, 3
- Seasoning:
- Red pepper paste (Gochujang), 2 tablespoons (T)
- Red pepper powder, 2 tablespoons (T)
- Soy sauce, 3 tablespoons (T)
- Sugar, 3 tablespoons (T)
- Garlic, 1 tablespoon (T)
- Pepper, 1 teaspoon (t)
- Sesame seeds, a pinch
- Sesame oil, a drizzle
Instructions:
- Slice the radish and potatoes thickly and lay them at the bottom of the cooking pot.
- Place the well-ripened kimchi on top of the radish slices.
- Clean and cut the mackerel into chunks, then place them over the kimchi.
- Mix the listed seasoning ingredients and generously coat the mackerel. Use extra pepper to counter the fishy smell. Ensure the seasoning penetrates the fish.
- Sprinkle chopped green onions over the top, add a cup of water, cover with a lid, and cook. Since mackerel cooks quickly, heat until the kimchi reaches your desired level of doneness.
Notes:
- The robust flavors of the kimchi and mackerel are accentuated by the rich seasoning blend.
- The dish strikes a balance between the fish's natural flavors and the spicy, tangy taste of kimchi.