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3 recipes found.

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.

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

Savory mackerel pike simmered in a sweet-salty soy sauce, served over warm buttered rice with scallions and a squeeze of lemon