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.