In the summer, when you have no appetite, what should you cook? The perfect dish that comes to mind is mackerel kimchi stew.

It's really easy to make, and the broth is spicy enough to be a great side dish for soju.

Even on hot days, it has that strangely appealing taste that keeps you wanting more.

Today, I'll show you a super simple way to make it without any chance of failure.

If you ask me what the most important ingredient in mackerel kimchi stew is, I would definitely say it's well-fermented kimchi.

If the kimchi is not fermented enough, no matter how well you season it, it won't have a deep flavor. On the other hand, using kimchi that is fully fermented and slightly sour brings out the broth's flavor without needing to make a separate stock.

Especially when combined with mackerel, that refreshing umami flavor is amplified. If it's too sour, you can balance it out with a little sugar.

Don't throw away old kimchi in the fridge; try using it in this stew.

Many people intentionally let their kimchi ferment just for this taste. First, chop the kimchi into bite-sized pieces.

Cutting it too large can make it hard to eat, so the key is to cut it into manageable sizes.

In a pot, add 1 tablespoon of oil and sauté the kimchi first. Adding a little sesame oil is also nice.

This step is really important. As the kimchi cooks down a bit, its deep flavor really comes out.

Once the kimchi is sautéed enough, add the entire can of mackerel along with the broth.

This broth is the key to the umami flavor. You definitely shouldn't throw it away.

Then fill the empty can with water and pour it in again. This will serve as the stock.

Now, let's season it. Add 0.5 tablespoons of sugar, 0.5 tablespoons of soybean paste, 1 tablespoon of minced garlic, and 2 tablespoons of red pepper powder.

Here's a tip: garlic is essential, but try adding just a tiny bit of ginger.

This really helps eliminate any fishy smell and enhances the broth's flavor. This is a cheat code known only to those in the know.

Also, chop up one jalapeño and add it. It has a different clean spiciness compared to Cheongyang peppers, making the broth much fresher.

Finally, add a handful of green onions and let it boil vigorously. If it's bland, you can adjust the seasoning with soy sauce.

And that's it. It's really simple, right? But the taste is fantastic, so it's a hit.

One spoonful will make you say, "Ah, this is it."

It's even better when you eat it while sweating a little in the summer, and pairing it with a glass of soju is just perfect.

Typically, it can be stored for about 3 years in an unopened state, making it a great ingredient to keep at home.

However, once opened, the story changes.

Once opened, it's best to eat it right away, and if there are leftovers, transfer them to an airtight container and refrigerate, consuming them within 24 hours for safety.

The biggest feature of canned mackerel is that it requires no preparation.

The bones are soft enough to eat, so you can just add it directly to stews or side dishes without needing to remove any fishy smell.

Especially, the broth inside the can has a great umami flavor, enhancing the depth of the kimchi stew.

It's affordable and easy to store, making it a reliable ingredient for a quick meal.

If you have a can of mackerel at home, try making it for dinner tonight.