Korean Braised Mackerel with Aged Kimchi
Shake the filling off 300 g aged kimchi, cut it into 5 cm pieces, and spread it across the bottom of the pot. Blanch 450 g mackerel pieces for only about 20 seconds, lifting them out as soon as the surface turns pale, set them over the kimchi in a single layer, and pour the seasoning mixed with 350 ml water around the edge of the pot rather than over the fish. Simmer covered over medium heat for 10 minutes, then uncover and spoon the broth over the mackerel on low heat for 5 more minutes, until the flesh is opaque.
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Each piece of mackerel gets a 20-second dip in hot water to set the outside white, then goes in a single layer over aged kimchi (mukeunji) lining the pot.
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By the end, the kimchi has soaked up the fish fat and turned glossy.
Ingredients
Instructions
- 1
Shake excess filling from 300g aged kimchi, cut it into 5cm pieces, and spread it evenly across the bottom of the pot.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
When the sauce has reduced, the aged kimchi is glossy, and the mackerel flesh is opaque, turn off the heat and serve immediately.
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