lunch

Jeju-Style Braised Mackerel with Spicy Kimchi and Scallions

Name: Jeju-Style Braised Mackerel with Spicy Kimchi and Scallions
Ingredients: 86.7 g Fish, mackerel, Atlantic, raw; 35.2 g Rice, white, short-grain, raw; 594.4 g HOT PICKLED NAPA CABBAGE KIMCHI, HOT PICKLED NAPA CABBAGE; 50g Onions, spring or scallions (includes tops and bulb), raw; 15g GOCHUJANG SAUCE; 10g FRESH GINGER

Nutrition

582

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Fish, mackerel, Atlantic, raw86.7 g

Rice, white, short-grain, raw35.2 g

HOT PICKLED NAPA CABBAGE KIMCHI, HOT PICKLED NAPA CABBAGE594.4 g

Onions, spring or scallions (includes tops and bulb), raw50g

GOCHUJANG SAUCE15g

FRESH GINGER10g

Instructions

Rinse the short-grain rice until the water runs clear and cook in a pot with water until tender and fluffy.

In a wide pan, create a bed with the chopped kimchi and sliced ginger. Place the mackerel fillets on top of the kimchi bed.

Mix the gochujang with 1/2 cup of water and pour over the fish. Cover the pan and bring to a gentle simmer over medium heat.

Braise for 10-12 minutes until the mackerel is opaque and flakes easily with a fork, and the sauce has reduced into a thick, glossy glaze.

Garnish with a generous handful of sliced scallions.

Serve immediately by placing the braised fish and kimchi alongside a bowl of steaming short-grain rice, ensuring you spoon some of the spicy braising liquid over everything.