Lee Hye-jung's Canned Mackerel Kimchi Jjigae

Cooking tips 💡

• The canning liquid can cause a fishy smell, so discard it and use mainly the flesh.
• After adding the mackerel, boil with the lid open to effectively release the characteristic fishy odor.
• Adding enoki mushrooms at the end helps reduce sodium absorption in the broth and adds texture.

Recommended for 🙋

• ⭐Those who want to make a clean and refreshing fish kimchi jjigae without any fishy smell.
• ⭐Those who want to quickly make a spicy one-pot soup meal using a whole can.
• ⭐Those looking for a recipe that even beginners or people living alone can make without fail.