Kim Dae-seok's Pressure-Cooker Mackerel and Aged Kimchi Jjim

• fresh mackerel 3 pieces
• half head of aged kimchi
• radish 1 piece (400g)
• onion 1 piece
• green onion 2 stalks
• green chili pepper 5 pieces
• red pepper powder 3 tablespoons
• gochujang 1 tablespoon (full)
• premium soy sauce 3 tablespoons
• minced garlic 2 tablespoons
• minced ginger 1/2 tablespoon
• soju 1/2 cup
• sugar 2 tablespoons
• ketchup 1 tablespoon
• vegetable oil 1 tablespoon
• perilla oil 1 tablespoon
• rice washing water 3 cups (480ml)
• salt 1 tablespoon (for marinating)

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.