Lim Sung-geun's Braised Mackerel with Kimchi

• 1/4 head aged kimchi
• 2 mackerel
• 3 cups rice-rinsing water (or anchovy broth/water)
• 4 tbsp tuna extract
• 1 tbsp doenjang
• 1 heaping tbsp gochujang
• 2 tbsp minced garlic
• 1 tsp ginger
• 3 tbsp cheongyang chili powder
• about 5g sugar

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.