Dive into the heart of Korean cuisine with this tantalizing Pike Mackerel Kimchee Stew! Bursting with bold flavors and a delightful kick, this dish is not just a meal—it's an experience that will transport your taste buds straight to the bustling streets of Seoul. Perfect for a cozy dinner or a gathering with friends, this stew combines tender pike mackerel with the rich, spicy notes of kimchee, creating a harmony of taste that you won’t be able to resist. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 pike mackerel, cleaned and cut
- 2 cups kimchee
- 4 cups water
- 1 onion, sliced
- 2 green onions, chopped
- 1 tablespoon gochugaru (Korean red pepper flakes)
- Salt to taste
Instructions
- Prepare the pike mackerel by cleaning thoroughly and cutting into 2-3 inch pieces. Pat dry with paper towels to remove excess moisture.
- Drain the kimchee and roughly chop into bite-sized pieces, reserving the kimchee liquid for additional flavor.
- In a large pot, heat the pot over medium-high heat and add the sliced onions. Sauté for 2-3 minutes until they become translucent and slightly soft.
- Add the chopped kimchee to the pot and stir-fry for another 2 minutes to release its aromatic flavors.
- Pour in the water and reserved kimchee liquid, then sprinkle the gochugaru (Korean red pepper flakes) into the broth.
- Gently place the pike mackerel pieces into the simmering broth, ensuring they are mostly submerged.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes, allowing the fish to cook gently and absorb the kimchee flavors.
- Taste the broth and adjust seasoning with salt as needed. The kimchee will already provide some saltiness.
- In the last 2 minutes of cooking, sprinkle chopped green onions over the stew.
- Carefully transfer the stew to serving bowls, ensuring each portion has fish, kimchee, and broth.
- Serve hot with a side of steamed rice and enjoy the spicy, tangy flavors of this traditional Korean stew.
Tips
- Freshness is Key: Choose fresh pike mackerel for the best flavor. If possible, buy it from a local fish market on the day you plan to cook.
- Customize Your Kimchee: The type of kimchee you use can significantly impact the stew's flavor. If you prefer a milder taste, opt for a less spicy kimchee.
- Adjust the Spice Level: If you love heat, feel free to add more gochugaru or even some sliced fresh chili peppers for an extra kick.
- Don’t Rush the Cooking: Allow the stew to simmer gently. This helps the fish absorb the flavors and ensures a tender texture.
- Serve with Rice: This stew pairs beautifully with steamed rice, which balances the spiciness and adds a comforting element to the meal.
- Leftover Magic: If you have leftovers, the stew will taste even better the next day as the flavors continue to meld together. Just reheat gently on the stove.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 85mg
