Mackerel Kimchi Stew

Name: Mackerel Kimchi Stew
Cuisine: Korean
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 chili powder 4 tbsp (20g); Fine red chili powder 2 tbsp (10g); Water 2 cups (400ml); Minced garlic 2 tbsp (30g); Doenjang (soybean paste) 2 tbsp (30g); Brown sugar 1 tbsp (10g); Minced ginger 1/3 tbsp (5g); Jin soy sauce 2 tbsp (20g); Sesame oil 2 tbsp (15g)

A simple and easy mackerel kimchi stew made with canned fish. Enjoy the spicy and refreshing taste of aged kimchi and canned mackerel!

KoreanSoup & Stew

📝 5 steps

🍳 Start Cooking

What You'll Need

Aged kimchi1/4 head (400g)

Canned mackerel1 can (400g)

Onion1/2 (180g)

Cheongyang chili pepper3 (20g)

Green onion2/3 cup (50g)

Coarse red chili powder4 tbsp (20g)

Fine red chili powder2 tbsp (10g)

Water2 cups (400ml)

Minced garlic2 tbsp (30g)

Doenjang (soybean paste)2 tbsp (30g)

Brown sugar1 tbsp (10g)

Minced ginger1/3 tbsp (5g)

Jin soy sauce2 tbsp (20g)

Sesame oil2 tbsp (15g)

Instructions

Slice the onion into 0.5cm thick strips.

Split the green onion in half lengthwise and slice thinly.

Slice the Cheongyang chili peppers.

In a bowl, mix minced ginger, minced garlic, soybean paste, brown sugar, sesame oil, fine red chili powder, coarse red chili powder, soy sauce, and the liquid from the canned mackerel to make the sauce.

Remove the core from the aged kimchi and place it in a pot.