Modu Recipes

Okjubu's Mackerel Kimchi Stew

A rich, tangy mackerel kimchi stew made by rolling mackerel into fresh kimchi and simmering it slowly.

🙋 Recommended for

  • ⭐ Those seeking a spicy, tangy side dish perfect for white rice
  • ⭐ People who want to learn how to prepare a clean-tasting, deeply flavored fish stew without fishy aroma

Ingredients needed 🛒2 servings

  • 1 whole cleaned mackerel
  • 1/4 head napa cabbage kimchi
  • 1/2 onion
  • 1/2 green onion
  • 2 tablespoons red pepper powder
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon anchovy sauce
  • 1 tablespoon sesame oil
  • 0.5 tablespoon doenjang
  • 1 tablespoon minced garlic
  • 400ml water

Recipe 🍳

  1. Cut off the stems of the napa cabbage kimchi, and cut the mackerel into bite-sized pieces.
  2. Slice the onion thinly and chop the green onion diagonally.
  3. Mix together the required amounts of red pepper powder, soy sauce, mirin, anchovy sauce, sesame oil, doenjang, and minced garlic to make the seasoning paste.
  4. Wrap each piece of mackerel with kimchi leaves, rolling them tightly.
  5. Lay sliced onions and green onions at the bottom of a pot, then place the kimchi-wrapped mackerel rolls on top.
  6. Pour the seasoning paste over the mackerel, add water, cover the pot, and simmer until the kimchi is fully cooked.
  1. Prepare the kimchi, mackerel, and vegetables.
  2. Make the seasoning paste and roll the mackerel in kimchi.
  3. Layer the vegetables and mackerel rolls in the pot, then add the seasoning paste and water.
  4. Cover the pot and simmer until the kimchi is fully cooked.

Cooking tips 💡

  • Adding a small amount of doenjang to the seasoning helps eliminate the fishy smell of mackerel while enhancing flavor.
  • If the kimchi is too sour, add about half a tablespoon of sugar to balance the acidity.

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