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Kim Jin-soon's Braised Mackerel and Kimchi

A banchan shop secret braised mackerel and kimchi, where long-torn kimchi is first stir-fried in vegetable oil and sesame oil, then simmered with radish and mackerel until the liquid is reduced.

Ingredients needed 5 servings

Recipe

Cooking tips

  • When stir-frying the kimchi, adding 1 cup of water prevents burning and helps it soften.
  • Add the mackerel only after the radish is fully cooked to keep the fish from breaking apart.
  • If using sour kimchi, add 1-2 tbsp sugar to balance the sourness.

Recommended for

  • Those who want to make a rich, savory braised mackerel without any fishy smell.
  • Those looking for a rice thief main dish with tender kimchi and crisp radish.
  • Those curious about the fail-proof secret seasoning sauce ratio in banchan shop style.

Shop ingredients on Coupang(Ad)

MackerelNapa cabbage kimchiRadishOnionLarge green onionVegetable oilSesame oilJin-ganjang (Korean all-purpose soy sauce)Fermented sand lance sauceCooking wineMinced garlicOyster sauceGochujangBlack pepperGochugaru (Korean chili flakes)

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