Korean Thistle Greens & Mackerel Stir-fry
Gondre godeungeo bokkeum combines pan-seared mackerel with blanched gondre thistle greens in a gochujang and soy sauce stir-fry. The mackerel is first marinated in ginger juice to reduce fishiness, then seared on both sides for a firm, golden crust that holds up during final tossing. Gondre is pre-seasoned with perilla oil and garlic to draw out its herbal fragrance before joining the pan. The gochujang-soy sauce brings both heat and depth, unifying the fish's rich umami with the greens' earthy notes. Squeezing excess moisture from the gondre before cooking ensures the sauce stays concentrated and clings to each ingredient.
Adjust Servings
Instructions
- 1
Cut mackerel into 3 cm pieces, coat with ginger juice and 1/2 tbsp soy sauce, and rest 10 minutes.
- 2
Squeeze moisture from gondre, cut to 5 cm, and toss with half the garlic and perilla oil.
- 3
Pan-sear mackerel in oil over medium-high, 3 minutes per side, then remove.
- 4
In the same pan, cook onion and green onion, then add remaining garlic.
- 5
Add gochujang, 1 tbsp soy sauce, and chili flakes; cook 30 seconds to bloom.
- 6
Add gondre for 2 minutes, then fold in seared mackerel gently for 2 minutes.
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Nutrition (per serving)
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