Kim Dae-seok's Pressure-Cooker Mackerel and Aged Kimchi Jjim
Mackerel, aged kimchi, and radish cooked until tender in a pressure cooker with a spicy, savory seasoning.
Ingredients needed 4 servings
Recipe
Cooking tips
- Marinating fresh fish with salt for about 30 minutes helps regulate moisture in the flesh, resulting in firmer texture that resists breaking apart during cooking.
- Using rice washing water and soju together instead of plain water as a seasoning base effectively eliminates the unpleasant fishy odor typical of fresh mackerel.
- The secret ingredient—1 tablespoon of ketchup—naturally balances the strong aroma and sourness of aged kimchi while enhancing the overall savory depth of the stew.
- Applying a thin layer of vegetable oil to the bottom of the pressure cooker before placing moist radish layers ensures the base won’t burn even after long steaming.
Recommended for
- Those curious about the pressure-cooker method of the tender, rich mackerel kimchi stew enjoyed at restaurants.
- People who prefer fish stews with no fishy smell, clean taste, and deep, satisfying flavor achieved through pressure cooking.
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