Lunch · Korean · 15 min
Jeju-Style Braised Mackerel with Spicy Kimchi and Scallions
- Calories
- 687
- Protein
- 22g
- Carbs
- 108g
- Fat
- 13g
Ingredients
- 86.7 g Atlantic mackerel fillet
- 594.4 g napa cabbage kimchi
- 15 g gochujang paste
- 10 g fresh ginger
- 2 clove garlic
- 1 tbsp soy sauce
- 0.5 cup water
- 35.2 g short-grain white rice
- 50 g scallion
Method
- 01Rinse short-grain white rice until water runs clear. Combine with water in a small pot, bring to a boil, cover, and simmer on low for 15 minutes until tender and fluffy.
- 02In a wide pan, create a bed using the chopped napa cabbage kimchi, sliced fresh ginger, and minced garlic. Lay the raw Atlantic mackerel fillets directly on top of the kimchi bed.
- 03In a small bowl, whisk together gochujang paste, soy sauce, and 1/2 cup of water. Pour evenly over the mackerel and kimchi.
- 04Cover the pan and bring to a simmer over medium heat. Braise for 10 to 12 minutes until the mackerel reaches an internal temperature of 145°F (63°C), the flesh is opaque and flaking easily, and the liquid turns glossy.
- 05Scatter chopped scallions over the braised mackerel and kimchi.
- 06Serve the mackerel and braised kimchi alongside the hot short-grain rice, spooning the spicy braising sauce over the rice.
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