Lee Hye-jung's Braised Mackerel with Kimchi
Thick slices of radish are first simmered with cheongju, then seasoned with sour kimchi and kimchi liquid for a foolproof, gently simmered braised mackerel.
Ingredients needed 3 servings
Recipe
Cooking tips
- Simmering the radish whole with cheongju first prevents it from breaking apart and maximizes its refreshing sweetness.
- The kimchi liquid itself contains garlic and ginger seasoning, so no additional seasonings are needed to remove any off-odors.
- If you reduce the liquid too much, the fish flesh will become dry, so turn off the heat while there is still some broth left.
Recommended for
- Those who want a clean, refreshing braised dish without any fishy mackerel smell.
- Those who want to easily create deep flavor with kimchi liquid without complicated seasonings.
- Those who want to make a braised fish dish where the radish stays firm and absorbs the seasoning well.
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