Mackerel Kimchi Stew

Mackerel Kimchi Stew

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.


  • 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


  1. Slice the radish and potatoes thickly and lay them at the bottom of the cooking pot.
  2. Place the well-ripened kimchi on top of the radish slices.
  3. Clean and cut the mackerel into chunks, then place them over the kimchi.
  4. Mix the listed seasoning ingredients and generously coat the mackerel. Use extra pepper to counter the fishy smell. Ensure the seasoning penetrates the fish.
  5. 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.


  • 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.
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