Lee Hye-jung's Braised Mackerel with Kimchi

Name: Lee Hye-jung's Braised Mackerel with Kimchi
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 salted mackerel; 1/2 radish; 1/4 head sour kimchi; 1 cup kimchi liquid; 2 tbsp cheongju; 1 tbsp maesil syrup; 1 tbsp Jin-ganjang

Thick slices of radish are first simmered with cheongju, then seasoned with sour kimchi and kimchi liquid for a foolproof, gently simmered braised mackerel.

35 min Difficulty Easy Meat & mains

Main ingredients

salted mackerel radish sour kimchi cheongju maesil syrup Jin-ganjang

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salted mackerel radish sour kimchi cheongju maesil syrup Jin-ganjang

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Ingredients needed 3 servings

Recipe

Cut the radish into large pieces about 1.5–2 cm thick, place in a pot with water and 1 tbsp cheongju, and simmer for about 15 minutes.
Spread the radish, cooked until a chopstick can just pierce it, across the bottom of the pot.
Place the fully fermented sour kimchi and the mackerel, cut into serving pieces, on top of the radish.
Drizzle with 1 tbsp cheongju, maesil syrup, and Jin-ganjang, then pour in the kimchi liquid.
Leave the lid off and boil over high heat until the liquid reduces slightly and the ingredients take on a glossy sheen, then finish.

Simmer the radish with cheongju for 15 minutes first, then spread it on the bottom of the pot.
Place the sour kimchi, mackerel, seasonings, and kimchi liquid on top of the radish and bring to a boil.
Reduce over high heat until the liquid is slightly thickened to eliminate any fishy smell and give the broth a glossy finish.

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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Lee Hye-jung's Braised Mackerel with Kimchi

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