Korean Braised Mackerel with Aged Kimchi
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Godeungeo kimchi jjim is mackerel braised together with well-fermented aged kimchi in a soy sauce and gochugaru broth.
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The deep, sharp acidity of the aged kimchi cuts through the fatty mackerel flesh without leaving any heaviness, drawing out a concentrated savory taste instead. The key step is removing the lid partway through cooking and letting the braising liquid reduce and absorb into the fish, which also drives off any residual fishiness. Onion softens into a gentle sweetness that rounds out the broth, while a pinch of sugar tempers the sourness of the kimchi so the seasoning stays in clear balance. The sauce reduces to a small pool of intensely flavored liquid that is meant to be mixed directly into a bowl of steamed rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Shake excess filling from 300g aged kimchi, cut it into 5cm pieces, and spread it evenly across the bottom of the pot.
- 2Heat
Cut 450 g mackerel into pieces and blanch it in hot water for only about 20 seconds.
As soon as the surface turns pale, lift it out right away so the flesh does not cook through and break apart later.
- 3Season
Place the mackerel in a single layer over the aged kimchi, then add 100 g onion and 40 g green onion on top.
Keep the fish from overlapping so the seasoning can reach each piece evenly.
- 4Season
Mix 350 ml water with 1.5 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp sugar.
Pour it around the edge of the pot rather than directly over the fish so the seasoning does not knock the flesh apart.
- 5Control
Cover and simmer over medium heat for 10 minutes, until the onion begins to look translucent.
Then uncover, reduce to low heat, and spoon the broth over the mackerel for 5 more minutes to reduce fishiness and help the liquid soak in.
- 6Finish
When the sauce has reduced, the aged kimchi is glossy, and the mackerel flesh is opaque, turn off the heat and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Godeungeo kimchi jjim uses aged kimchi acidity to cut through rich, fatty mackerel flesh.
- Finish cue
- When the sauce has reduced, the aged kimchi is glossy, and the mackerel flesh is opaque, turn off the heat and serve immediately.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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