Korean Braised Mackerel with Aged Kimchi
Godeungeo kimchi jjim is mackerel braised with well-fermented aged kimchi in a soy sauce and gochugaru broth. The deep sourness of the aged kimchi cuts through the rich, oily mackerel flesh, creating a concentrated savory flavor without heaviness. Onion adds a gentle sweetness while a small amount of sugar balances the fermented tang. The sauce reduces to a thin, intensely flavored glaze that is meant to be spooned over steamed rice, making this one of the most satisfying ways to pair fermented ingredients with fish.
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Instructions
- 1
Squeeze excess filling from aged kimchi and spread it on the pot bottom.
- 2
Place cleaned mackerel over kimchi and top with onion slices.
- 3
Mix gochugaru, soy sauce, garlic, sugar, and water, then pour in and boil.
- 4
Once boiling, reduce to medium and braise for 20 minutes.
- 5
Add green onion and cook 5 more minutes for aroma.
- 6
Turn off heat when sauce becomes slightly reduced and serve.
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