Korean Thistle Greens & Mackerel Stir-fry
Quick answer
- Total time
- 34 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Oily mackerel and boiled gondre, a rustic, grassy Korean thistle green, share one gochujang and soy glaze.
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The mackerel is pan-browned separately and added near the end, so it is still in large flakes on the plate.
Ingredients
Instructions
- 1
Cut 360 g mackerel fillet into 3 cm pieces.
Coat evenly with ginger juice and 1/2 tablespoon soy sauce, rest for 10 minutes, then shake off surface moisture lightly so the fish sears instead of steaming.
- 2
Squeeze 250 g blanched gondre greens firmly by hand, then cut them into 5 cm lengths.
Toss with half the minced garlic and perilla oil, coating the strands so the greens carry aroma before stir-frying.
- 3
Heat 1 tablespoon cooking oil in a pan over medium-high heat.
Lay the mackerel in a single layer, sear about 3 minutes per side until golden and firm, then remove it so it does not break later.
- 4
Use the same pan and lower the heat to medium.
Add 120 g onion and 60 g green onion, cook for about 2 minutes until the edges turn translucent, then add the remaining garlic for 30 seconds.
- 5
Add 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon gochugaru, then lower the heat.
Stir for 30 seconds, scraping the bottom with a spatula because the thick seasoning can scorch quickly.
- 6
Add the seasoned gondre and stir-fry over medium heat for 2 minutes until the sauce clings to the greens.
Return the seared mackerel, fold gently for only 2 minutes, and serve once the seasoning coats the fish.
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