Seungwoo Dad's Washed Kimchi and Mackerel Pike Braise

Name: Seungwoo Dad's Washed Kimchi and Mackerel Pike Braise
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3~4 leaves sour kimchi; 1 can mackerel pike; a little cooking oil; 1 tbsp sesame oil; 1/2 stalk green onion; appropriate amount of braised soy sauce seasoning

A clean, non-fishy rice thief braise made by wrapping sour kimchi with washed-off seasoning around pan-fried canned mackerel pike and simmering in sesame oil seasoning.

20 min Difficulty Easy Meat & mains

Main ingredients

kimchi canned mackerel pike cooking oil sesame oil green onion

Ingredients needed

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2 servings

Recipe

Wash the sour kimchi under running water to thoroughly remove the red seasoning, preparing a transparent and clean state.
Open the can of mackerel pike, pour out and discard the liquid completely, and separate only the fish flesh.
Lightly coat a frying pan with cooking oil, add the mackerel pike flesh, and pan-fry over high heat for 2-3 minutes on each side until golden brown to remove fishy and off-smells.
Once the surface of the mackerel pike turns golden brown from the Maillard reaction, add 1 tablespoon of sesame oil and the basic braising seasoning.
Cover the fish with the prepared washed kimchi like a blanket, and generously sprinkle chopped green onion on top.
Simmer until the kimchi absorbs the flavor of the mackerel pike and sesame oil and becomes soft and tender, with a little broth left.

Wash the red seasoning off the sour kimchi thoroughly in water.
Discard the liquid from the canned mackerel pike, add cooking oil to a pan, and stir-fry the fish over high heat to remove off-smells.
Add sesame oil, braising soy sauce, the washed kimchi, and green onion, and braise until fully cooked.

Cooking tips

Pan-frying the canned mackerel pike in oil before braising gets rid of the metallic and fishy smell unique to canned fish.
Since the red seasoning is washed off, this dish is not刺激性 but savory, and even children can enjoy it without spiciness—a clean side dish.

Recommended for

Those who are sensitive to the fishy smell of canned fish dishes and always hesitated to cook them.
Those who want to enjoy a savory and slightly salty combination of sour kimchi and fish instead of a stimulating spicy taste.

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