Mild Mackerel Bossam (Mackerel Wrapped in Greens)
A braised fish dish made by wrapping scored mackerel in blanched napa cabbage leaves and simmering it in a spicy anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish wraps mackerel in blanched napa cabbage leaves before braising, creating a mild and clean flavor that is not overly salty. The anchovy broth and spicy seasoning soak thoroughly into the fish, making it perfect both as a side dish for rice and as an accompaniment to drinks.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Mackerel1 whole (large)
- Korean radish (mu)4 pieces
- Outer leaves or inner heart of napa cabbage6 leaves
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper2
- Large green onion (daepa)1 stalk
- Anchovy broth1/2 cup (for seasoning sauce)
Seasoning sauce
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic2 tbsp
- Ground black peppera little
Kelp and anchovy broth
- Kelp and anchovy broth2 cups (for braising)
- If using salted mackerel, soak it in rice-washing water beforehand to draw out excess salt.
- Mix the seasoning sauce about 1 hour ahead to let the flavors meld.
Steps
I am braising fresh mackerel today. If using salted mackerel, soak it in rice-washing water beforehand to draw out excess salt.
Make one or two shallow cuts into the mackerel flesh. I forgot to take a picture of this.
Slice 4 thick pieces of Korean radish, and diagonally slice 2 Cheongyang chili peppers, 2 red chili peppers, and the large green onion.
Napa cabbage prices are sky-high these days, but today I was lucky enough to buy one head for 1000 won from a generous vendor.
You would usually use outer leaves, but this cabbage was trimmed so cleanly that I lightly blanched 6 middle leaves in boiling water, rinsed them in cold water, and drained the water.
Mix the seasoning sauce about 1 hour ahead to let the flavors meld.
Simply combine the seasoning ingredients listed above. Stir in 1/2 cup of the broth at this time, otherwise the sauce will be too thick.
At this ratio, the seasoning may taste slightly mild; if you want to enjoy it as a side dish with rice, you can adjust with salt while braising.
Spread half of the seasoning sauce over the mackerel, including the inside cavity.
The shallow cuts will help the seasoning soak in thoroughly.
Wrap the seasoned mackerel securely with the napa cabbage leaves.
Lay the sliced radish on the bottom of the pot, arrange the mackerel on top, and scatter the chili peppers and large green onion over it. Pour the remaining seasoning sauce on top now.
Finally, pour in the kelp and anchovy broth.
Cover with a lid, bring to a boil over high heat, and once boiling, lower the heat to a simmer to braise.
Once the bottom portion of the mackerel seems mostly cooked through, flip the cabbage rolls once and keep braising. Because the rolls are thick, the liquid will not easily reach the top.
When the liquid has reduced by more than half, uncover the lid and braise a little longer.
The mackerel bossam is ready.
Ppunwife's tips
- Once the bottom portion of the mackerel seems mostly cooked through, flip the cabbage rolls once and keep braising. Because the rolls are thick, the liquid will not easily reach the top.
- If you are serving this as a side dish for rice, you can add more salt for a pleasantly salty flavor.
FAQ
Can I use salted mackerel instead of fresh mackerel?
If using salted mackerel, simply soak it in rice-washing water beforehand to draw out enough excess salt before cooking.
The cabbage rolls are thick; how do I cook them evenly?
Once the underside of the mackerel is cooked, flip the rolls once so the broth reaches the top portion, allowing the flavors to soak in evenly throughout their thick shape.
What should I do if I want a stronger seasoning to go with rice?
The base seasoning is fairly mild. If you want a saltier side dish to go with rice, simply add salt while braising to adjust the taste.
