Baek Jong-won's Canned Mackerel Kimchi Stew

Recipe 🍳

Cooking tips 💡

• Doenjang is the key secret ingredient for removing the fishy smell of mackerel and providing a savory and rich umami flavor, so be sure to include it.
• If using under-fermented kimchi, adding 1-2 tablespoons of vinegar during cooking will help achieve the characteristic sour and deep flavor of aged kimchi.
• For a deeper flavor penetration, you can split the mackerel fillets in half and remove the large bones according to your preference.
• Instead of kimchi, you can also create a delicious braised mackerel with potatoes by layering thickly sliced potatoes (about finger-width) at the bottom and simmering with the same seasoning.