Korean Aged Kimchi Mackerel Bibim Noodles

Sprinkle the 180 g mackerel fillet evenly with a pinch of salt and let it sit for 10 minutes.

Press away the drawn-out moisture with paper towel so the fish sears cleanly and smells less strong.

Heat a pan over medium heat and sear the mackerel until the outside turns golden and lightly crisp.

Let it cool briefly, then remove the bones and flake the meat into fairly large pieces.

Shake excess filling from the 160 g aged kimchi and chop it finely.

Stir-fry it in the same pan over medium heat for 2 minutes, just until the sharp acidity softens without drying it out.

In a bowl, mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, plum syrup, vinegar, and sesame oil.

Stir until the paste loosens completely and no thick clumps remain.

Boil 220 g medium wheat noodles until cooked, then rub them under cold water to wash off surface starch.

Drain very thoroughly in a sieve so the dressing stays concentrated instead of turning watery.

Toss the noodles first with about 80 percent of the dressing so each strand is coated.

Gently fold in the kimchi and mackerel, then finish with 70 g cucumber, 8 g seaweed flakes, and more sauce as needed.