Lim Sung-geun's Braised Mackerel with Kimchi
A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.
Ingredients needed 3 servings
Recipe
Cooking tips
- If the mackerel has a strong fishy smell, soak it for 10 minutes in 1 cup of rice-rinsing water mixed with 1/2 tablespoon of vinegar. This will firm up the flesh and remove the odor.
- Chili powder not only adds color but also helps neutralize the fishy taste.
Recommended for
- Those who want to successfully make a braised kimchi dish without any fishy smell.
- Those looking for a spicy, rich side dish that stimulates the appetite.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lee Hye-jung's Braised Mackerel with Kimchi
- Seungwoo Dad's Mackerel Kimchi Jorim
- Kim Jin-soon's Braised Mackerel and Kimchi
- Ttukdak Hyung's Braised Mackerel and Kimchi
- Okjubu's Mackerel Kimchi Stew
- Baek Jong-won's Canned Mackerel Kimchi Stew
- Lee Hye-jung's Canned Mackerel Kimchi Jjigae
- Kim Dae-seok's Mackerel Stew
- Kim Dae-seok's Fresh Mackerel with Radish and Potato Stew
- Aha Bujang's Braised Mackerel with Radish
