Making braised mackerel kimchi using ripe kimchi
I went to a traditional market for the first time in a while, and two mackerels the size of arms are 5,000 won!! The creature looked so fresh, so I bought 5,000 won worth It's kimchi-making season, so the ripe kimchi is cooked well For some reason, I want to make kimchi jjim today. If you use mackerel, the fish itself has a bit of oily taste It's light because I said mackerel Kimchi and mackerel are so good. It's easy to make and there aren't many ingredients, so it's perfect for one meal I recommend braised mackerel kimchi today^^
5 serving
Within 60 minutes
쉬운언니
Ingredients
  • Kimchi
    1ea
  • Japanese Spanish mackerel
    2ea
  • leek
    1piece
  • Garlic
    3T
  • Ginger
    1/2T
  • salted anchovies
    2T
  • Red pepper powder
    4T
  • Cheongyang red pepper
    2ea
  • Sugar
    1/2T
  • onion
    1/2ea
Cooking Steps
STEP 1/14
Cut half of the onion into 1cm thick pieces and lay it on the bottom of the pot.
STEP 2/14
Please prepare green onions and soft peppers slanted and finely chopped garlic.
STEP 3/14
If you roughly shake off the inside of the ripe kimchi and use it, the soup becomes clean, but if there are many radish vegetables like me, you can add them together. Radish makes the soup cool^^
STEP 4/14
Divide a head of kimchi in half with the legs and lay it on top of the onion.
STEP 5/14
Now add the red pepper powder and garlic sugar and bring to a boil the water to the extent that the kimchi is self-sufficient (about 1 liter. I also put 2~3 ladles of kimchi soup, but if the kimchi is cooked a lot and the sour taste is strong, just add kimchi.
STEP 6/14
When the soup starts to boil, cover and boil over medium heat for about 40 minutes and cook the kimchi first.
STEP 7/14
While the kimchi is cooking, cut the mackerel diagonally to remove the intestines and season it with a little salt.
STEP 8/14
As shown in the picture, when the kimchi is cooked to some extent and the stem starts to soften, now is the time to put in the mackerel.
STEP 9/14
Now, put the sliced mackerel in the kimchi stew and cook it with the lid open until the soup boils and the flesh is cooked.
STEP 10/14
The fishy smell is volatile, so it flies when you open the lid. Open the lid, cook, and when it starts to boil, cover and simmer for another 10 minutes.
STEP 11/14
When the fish is fully cooked, season it with anchovy sauce and add green onions and peppers and boil it for another salt.
If you don't have enough seasoning, please season it with salt or soy sauce.
STEP 12/14
Once the fish and green onions are cooked well, it's done.
You should not put the mackerel first so that the meat won't break while the kimchi is cooked well.
STEP 13/14
Ta-da~~~~ The fish is well-seasoned and the kimchi is well-cooked^^
STEP 14/14
The meat is so juicy!! The white meat is so good^^
If the taste of the soup is not enough, add a little more chicken powder or fish sauce to revive the taste.^^
In order to make the kimchi texture better, it should not be boiled for more than an hour to make it crunchy and not too soft. It's better to cook within an hour, so please refer to it.^^
Cooking review
5.00
score
  • 673*****
    score
    Wow... I've only seen grilled mackerel It's my first time cooking like this. It's really good... When I cooked the soup, I couldn't guess the amount of water, so I made Han RiverThis time, it'succeeded It's "Escape the Bad Hand"
    2022-01-15 10:12
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