Modu Recipe
Modu Recipe

Sung Si-kyung's Canned Mackerel Pike Kimchi Jjim

A rich, slow-braised kimchi jjim made with aged kimchi, canned mackerel pike, kelp broth, and pork, simmered until deeply flavorful.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Using only perilla oil from the start can cause burning, so mix it with cooking oil when stir-frying.
  • Adding mirin and a little fermented soybean paste helps eliminate the fishy smell of canned mackerel pike.
  • Replenish with a little kelp broth from time to time and simmer over low heat for a long time to make the kimchi soft and tender.

Recommended for

  • Those who want to enjoy a rich kimchi jjim using canned mackerel pike and aged kimchi.
  • Those who love the tender texture of kimchi after long braising.
  • Those looking for a hearty one-dish meal or side dish for drinks.

Shop ingredients on Coupang(Ad)

canned mackerel pikeaged kimchionionporkperilla oilmirinfermented soybean pastegochugarudried kelp

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