Mackerel and Kimchi Stew recipe - ingredients, nutrition and when to eat it
This hearty, spicy stew combines the rich flavor of mackerel with the tangy savoriness of aged kimchi.
This hearty, spicy stew combines the rich flavor of mackerel with the tangy savoriness of aged kimchi. It makes a satisfying dinner with rice and is especially comforting simmered on a chilly day.
Seafood · 30 minutes to cook
Nutrition (per 723.5g serving): 368.7 kcal · protein 39g · carbohydrate 14.8g · fat 16.9g · sodium 1097.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mackerel can fall apart if turned over too often, so gently shake the pot and spoon the broth over the fish instead.
Tips: If the aged kimchi is very sour, add a pinch of sugar while sautéing it to soften the flavor.
Tips: Let the stew rest for about 5 minutes after cooking so the mackerel and kimchi flavors blend more fully into the broth.
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Ingredients (1 serving)
- Mackerel — 120 g
- Well-ripened kimchi — 100 g
- Tofu — 80 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Korean chili flakes — 4 g
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Water — 350 ml