Seungwoo Dad's Mackerel Kimchi Jorim

Name: Seungwoo Dad's Mackerel Kimchi Jorim
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: canned mackerel 1 can; napa cabbage kimchi 1/4 head; green onion 1 stalk; braising seasoning sauce to taste; water (or broth) to taste

A deeply flavored braised mackerel and kimchi dish where kimchi is laid on the bottom of the pan, topped with canned mackerel and green onions, and simmered until the liquid is reduced.

20 min Difficulty Easy Meat & mains

Main ingredients

mackerel in can kimchi green onion

Ingredients needed 2 servings

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mackerel in can kimchi green onion

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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.

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Okjubu's Mackerel Kimchi Stew

A rich, tangy mackerel kimchi stew made by rolling mackerel into fresh kimchi and simmering it slowly.

40 minNormalSoups & stews

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canned mackerel 1 can

napa cabbage kimchi 1/4 head

green onion 1 stalk

braising seasoning sauce to taste

water (or broth) to taste

Recipe

Slice the green onion diagonally and set aside.
Drain the liquid from the canned mackerel completely and discard.
Split the mackerel in half and remove the large bones cleanly.
Spread the kimchi evenly on the bottom of the frying pan.
Place the prepared mackerel meat and diagonally sliced green onion on top of the kimchi.
Mix the designated amount of braising seasoning sauce and water, then pour evenly into the pan.
Simmer over medium heat until the kimchi becomes tender and the liquid is reduced to a thick, saucy consistency. Serve.

Drain the canned mackerel and remove large bones.
Line the pan bottom with kimchi, then add mackerel, green onion, seasoning sauce, and water.
Simmer until the liquid is reduced and the dish is cooked through.

Cooking tips

Laying kimchi on the bottom first prevents the precious mackerel flesh from sticking to the pan or burning.
Although the bones in canned mackerel are soft, removing them before cooking gives a much cleaner texture.
Using rice water or broth instead of plain water adds even deeper flavor.

Recommended for

Those who want to make a foolproof mackerel kimchi jjim in a short time.
Those who enjoy spicy, warm fish dishes that go well with well-fermented kimchi.

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canned mackerelonionradishlarge green onioncheongyang chili pepper

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Seungwoo Dad's Mackerel Kimchi Jorim

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Ingredients needed 🛒2 servings