Spicy Korean Kimchi Mackerel Stew (Godeungeo-kimchi-jjim)
A beloved Korean comfort dish featuring tender, braised mackerel and tangy kimchi in a rich, spicy broth. It's a flavorful staple that's easier to make than it looks.
In Korea, this dish is a quintessential comfort meal, often finding its place on the table as a favored alternative to pork-based stews. The mackerel is prized for its ability to absorb the deep, spicy flavors of the aged kimchi broth, resulting in a tender and savory experience. This preparation method, which includes braising the radish to perfection, turns humble ingredients into a deeply satisfying, vibrant stew that highlights the harmony between seafood and fermented vegetables.
Ingredients
- 1 whole mackerel (thawed)
- 200 g aged kimchi
- 150 g radish, sliced
- 3 tbsp shops secret spicy sauce
- 500 ml water
- to taste scallions, sliced
- to taste bean sprouts
- optional beef slices
Instructions
- 1Prepare the mackerel
Place the thawed whole mackerel under running water. Use kitchen scissors to carefully trim off the fins and tail. Keeping the fish intact helps prevent the delicate meat from falling apart during the simmering process.
Tip: Thaw the mackerel in water before trimming to make the process easier and cleaner. - 2Cut the mackerel into portions
Place the mackerel on a cutting board. Use a sharp knife to cut the fish body into several thick pieces. Be careful to cut cleanly so that the meat stays attached to the bone during cooking.
Tip: Cutting the fish into chunks before stewing allows the spicy broth to penetrate the meat more effectively. - 3Clean the mackerel
Hold the cut mackerel pieces under running water. Use a pair of kitchen tongs to reach inside and remove any remaining innards. This method is efficient and keeps the fish pieces clean for the stew.
Tip: Thorough cleaning of the innards is crucial to prevent any bitterness in the final stew. - 4Prepare the spicy broth base
Fill a large pot with a measured amount of water. Add several ladles of the shops secret spicy sauce to the water and stir well to create a rich, red broth base.
Tip: The spicy sauce is the heart of this dish; ensure it is fully incorporated into the water before adding other ingredients. - 5Simmer the mackerel
Once the spicy broth base is brought to a rolling boil, carefully add the pre-cut mackerel pieces into the pot. Allow the fish to simmer in the broth so it absorbs the spicy flavors.
Tip: Do not stir too aggressively once the fish is in the pot to keep the pieces intact. - 6Prepare the radish
In a separate pot, prepare an identical spicy broth base. Add chunks of radish to this pot. The radish will absorb the spice and become tender, complementing the flavor of the mackerel.
Tip: Cooking the radish separately allows you to control its texture before adding it to the final serving pot. - 7Prepare the serving pot
Take a small serving pot and create a base layer using the pre-cooked radish chunks and kimchi. This foundational layer will absorb the flavors of the braised mackerel and spicy sauce as it continues to cook on the table.
Tip: Using a small, individual-sized pot helps keep the dish hot throughout the meal and allows for a beautiful presentation.
