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Kim Jin-soon's Mackerel Braised in Doenjang

A Japanese-style braised mackerel made by simmering grilled mackerel in a savory doenjang and soy sauce glaze until the sauce reduces, with no fishy smell.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Adding doenjang effectively removes the fishy smell and creates a thick, rich sauce.
  • Cook the mackerel skin-side down first to keep its shape intact and achieve a golden-brown crust.

Recommended for

  • Those who want to make a savory braised mackerel without the fishy smell.
  • Those who want to try a Japanese-style saba miso ni recipe.
  • Those looking for a simple yet impressive fish side dish.

Shop ingredients on Coupang(Ad)

MackerelLarge green onionRed chili pepperJin-ganjang (Korean all-purpose soy sauce)Cooking wineDoenjang (Korean fermented soybean paste)SugarMinced garlicCooking oil

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