How to make kimchi jjim with mackerel easily and deliciously
To make kimchi jjim with mackerel First, kimchi has to be delicious. It's too sour. Fresh kimchi, too It's not good enough. It's well-cooked I like ripe kimchi. I like salted mackerel that's not salty When you buy raw mackerel at the market If you ask me to add salt I'd love to.
3 serving
Within 60 minutes
강주이
Ingredients
  • Mackerel
    1ea
  • ripe kimchi
    1piece
  • Radish
    4piece
  • Water
    4paper cup
  • crushed garlic
    1spoon
  • red pepper paste
    1TS
  • thick soy sauce
    1spoon
  • Fish sauce with sand lance extract
    2spoon
  • Oligosaccharide
    2spoon
Cooking Steps
STEP 1/6
Cut the radish into 1cm thick pieces and lay it at the bottom of the pot.
STEP 2/6
Next, put the prepared mackerel on top of it, and put it on top of the mackerel without cutting the ripe kimchi. In the next bowl, add 4 cups of water and mix all the prepared seasoning. Pour the sauce over the ripe kimchi. I added green onions in advance.
STEP 3/6
Close the lid of the pot, boil it over high heat for 3 minutes, boil it over medium heat for 17-20 minutes, and simmer it over low heat for 10 minutes.
STEP 4/6
The soup is really chewy. Steamed mackerel kimchi is done. The radish and kimchi at the bottom were also boiled until it was soaked, so the mackerel was well seasoned.
STEP 5/6
Mackerel is well seasoned, so the mackerel is chewy and delicious. I put it in the pot because I thought it would get cold.
STEP 6/6
Mackerel flesh is delicious, but it's so delicious that I wonder if there's another taste like this in the world when you rip the ripe kimchi and put it on the rice. He's a total rice thief.
Kimchi and radish should be softened to taste better.
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