Main ingredients
mackerelold kimchikelpgreen oniononiongreen chili pepperred pepper powderminced garlicminced gingeronion pastesoy sauceperilla oil
Kim Dae-seok's Mackerel Steamed with Old Kimchi
A thoughtful steamed mackerel dish that eliminates fishy odor by sequentially cooking old kimchi and mackerel, enhancing the rich, savory flavor of perilla oil.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not add mackerel and old kimchi together from the start, as the fish will overcook and become dry and crumbly—always fully simmer the kimchi first.
- Adding chopped solids from the onion paste helps eliminate fishy taste and enhances the broth’s rich, clinging umami. If unavailable, substitute with sugar.
- Pre-salting mackerel with sea salt ensures the flesh stays intact during cooking and maintains a chewy, springy texture.
Recommended for
- Those who want to successfully make a spicy, deeply cooked fish stew with fermented kimchi without any fishy odor.
- Home cooks looking to use up leftover old kimchi and create a heartfelt main course.
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