Name: It's more delicious than raw mackerel!! Let's Eat Canned Mackere
Total time: 30 min
Yield: 4
Ingredients: canned mackerel 1can; Radish 150g; Cheongyang red pepper 1ea; Kimchi 250g; onion 1/2ea; Water 600cc; canned mackerel 4spoon; Red pepper powder 2spoon; crushed garlic 1spoon; red pepper paste 1spoon; Soybean paste 1/3spoon; a beautiful forest 3spoon; thick soy sauce 2spoon; Red pepper powder 1spoon; Sugar 1/2spoon; ground pepper 2little

10K Recipe

It's more delicious than raw mackerel!! Let's Eat Canned Mackere

I bought canned mackerel and forgot about it, but it was cold and I didn't want to go outside, but I wanted to eat mackerel stew, so I ate it once!

4 serving

Within 30 minutes

두율이아빠

Ingredients

canned mackerel

1can
Radish

150g
Cheongyang red pepper

1ea
Kimchi

250g
onion

1/2ea
Water

600cc
canned mackerel

4spoon
Red pepper powder

2spoon
crushed garlic

1spoon
red pepper paste

1spoon
Soybean paste

1/3spoon
a beautiful forest

3spoon
thick soy sauce

2spoon
Red pepper powder

1spoon
Sugar

1/2spoon
ground pepper

2little

Video

Cooking Steps: STEP 1/12

A measuring spoon is about 8cc of rice used at home.
Cut the radish into 1cm thick pieces. You can cut the width and length according to your preference.
150g of radish varies depending on the size, but if you cut it into 3-4cm thick pieces, it's about 150g.
**Please refer to the linked video if you need more photos and explanations. If you come to Duyul's YouTube channel, you can see more recipes and the latest recipes faster Thank you if you subscribe

STEP 2/12

Cut about 100-120g of half an onion into 1cm thick pieces.
Cut the cheongyang peppers into 1cm thick pieces and prepare them.

STEP 3/12

Chop 250g of moderately cooked kimchi to your liking.
Put 250g in a bowl of rice
You can use 3-4 large cabbage leaves.
If there is no ripe kimchi, add 1 spoon of vinegar to the kimchi and marinate it for about 20 minutes. If cooked too well, combine 1 spoonful of sugar and marinate for about 20 minutes.

STEP 4/12

Mackerel is one can of 400g.
If the solid is 260g, the rest of the oil...

STEP 5/12

Put radish, onion, cheongyang pepper, and kimchi in a bowl and pour 4 spoons of canned mackerel soup

STEP 6/12

And put all the other sauces in the bowl.
** Weight Information
2 spoons of red pepper powder (12-14g)
1 spoon of ground garlic (20g)
1 spoon of red pepper paste (30g)
1/3 spoon of soybean paste (10g)
3 spoons of mirin (24g)
2 spoons of thick soy sauce (16g)

STEP 7/12

Mix ingredients and seasonings evenly and let stand for 10 to 20 minutes.

STEP 8/12

Stir-fry the seasoned ingredients in a heated frying pan over high heat. Stir-fry onions until they are out of breath and do not burn.

STEP 9/12

If the onion is out of breath, pour 600cc of water and bring to a boil.
When the water starts to boil, add the mackerel removed from the can.

STEP 10/12

Bring to a simmer for about 5 minutes and add 1 tablespoon of red pepper powder.
I added half a spoon of sugar because it tasted a bit bitter from the radish, but you can taste it and decide.

STEP 11/12

Add red pepper powder and boil for 2-3 more minutes, taste the soup, turn off the heat if you like it, or boil it more.
Sprinkle 1 pinch of pepper powder evenly right after completion.

STEP 12/12

You can eat it deliciously now, but tips for eating it more deliciously!!
After boiling it, let it sit for 3 to 4 hours and then boil it again. Then the flavors from each ingredient will be harmonized well and it will be even more delicious

If you don't have enough seasoning, please season it with 1 to 2 spoons of soy sauce.