Easy Mackerel Kimchi Stew Recipe (Baek Jong-won Style) using Canned Mackerel

This is a recipe for mackerel kimchi stew that is simple to make yet has a deep flavor, using canned mackerel and aged kimchi.

[ Ingredients ]

• Aged kimchi: 1/4 head (400g)
• Canned mackerel: 1 can (400g)
• Onion: 1/2 (180g)
• Cheongyang chili pepper: 3 (20g)
• Green onion: 2/3 cup (50g)
• Coarse red pepper flakes: 4 tablespoons (20g)
• Fine red pepper flakes: 2 tablespoons (10g)
• Water: 2 cups (400ml)
• Minced garlic: 2 tablespoons (30g)
• Soybean paste (doenjang): 2 tablespoons (30g)
• Brown sugar: 1 tablespoon (10g)
• Minced ginger: 1/3 tablespoon (5g)
• Soy sauce (jin-ganjang): 2 tablespoons (20g)
• Sesame oil: 2 tablespoons (15g)

[ Instructions ]

1. Preparing the vegetables:

• Slice the onion into 0.5cm thick pieces.
• Cut the green onion in half and chop finely, and finely chop the Cheongyang chili peppers.

2. Making the sauce:

• In a large bowl, combine the minced ginger, minced garlic, soybean paste, brown sugar, sesame oil, fine red pepper flakes, coarse red pepper flakes, soy sauce, and the liquid from the canned mackerel. Mix well to make the sauce.

3. Preparing the kimchi and mackerel:

• Remove the core from the aged kimchi and spread it on the bottom of a pot.
• Place the canned mackerel on top of the kimchi, removing any large bones and placing the flesh side down.

4. Arranging the ingredients:

• Evenly distribute the green onion, Cheongyang chili peppers, and onion over the mackerel.

5. Cooking:

• Add the prepared water and sauce to the pot and bring to a boil.
• Once boiling, reduce the heat to medium and simmer for about 10 minutes until the sauce thickens.

[ Tips ]

• Using aged kimchi that has a slightly sour taste will enhance the flavor of the stew.
• Using the liquid from the canned mackerel will deepen the flavor.
• Adjust the amount of Cheongyang chili peppers to control the spiciness according to your preference.

Try making this delicious and easy mackerel kimchi stew! 😊