Tender Kimchi Godeungeo Jorim (Braised Mackerel with Kimchi)
A fish side dish of mackerel soaked in rice water to remove fishiness, then gently braised with kimchi in 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 →
Fresh mackerel is soaked in rice water to reduce fishiness, then gently simmered in anchovy broth with kimchi that has had its seasonings brushed off. The key is braising thoroughly over low heat until the kimchi becomes soft and fully absorbs the flavors. Leaving plenty of savory broth makes it delicious to mix over rice.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Fresh mackerel1 whole (medium)
- Kimchi1/4 head
- Large green onion (daepa)1 stalk
- Spicy red chili pepper
- Anchovy broth3 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced garlic1 tbsp
- Sugar0.5 tbsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))1 tbsp
- Ginger powdera little
- Ground black peppera little
- If you soak the mackerel in rice water for more than 30 minutes before cooking, it will remove much of the fishiness.
- If using salted mackerel, you can also soak it in rice water to draw out the excess salt.
- Remove the entrails, scrub away any dark red blood clots clinging to the bone, rinse thoroughly in clean water, and cut into bite-sized pieces.
- Shake off the stuffing and excess seasoning from the kimchi.
- Adjust the amount of regular soy sauce and sugar depending on the saltiness and ripeness of your kimchi.
Steps
Soaking the mackerel in rice water for more than 30 minutes before cooking removes much of the fishiness.
If using salted mackerel, you can also soak it in rice water to remove excess salt.
Remove the entrails and rub away the dark red blood clots along the bone.
Rinse thoroughly in clean water and cut into bite-sized pieces.
Use one quarter piece from a whole head of napa cabbage kimchi cut into 4. Shake off the stuffing and seasonings from the kimchi.
Slice the large green onion (daepa) and spicy red chili pepper diagonally.
Mix all the seasonings together in the given amounts.
Adjust the amount of regular soy sauce (jin-ganjang) and sugar depending on how salty and sour your kimchi is.
Mine was quite sour, so I added 0.5 tbsp of sugar.
Arrange the kimchi around the edges of the pan, place the mackerel in the center, and spoon the seasoning mixture over top.
Pour in the anchovy broth and bring it to a boil over high heat.
Once the broth boils, reduce to low heat and braise thoroughly so the flavors seep into the mackerel.
Turn the mackerel over once halfway through. Spoon the broth over the fish as it cooks, and remove from the heat once the liquid has reduced by more than half.
If you boil it down too dry, it can become salty; leaving plenty of broth makes it delicious to mix into rice.
The braised mackerel with kimchi is done. The kimchi is cooked thoroughly and very tender.
Ppunwife's tips
- If you soak the mackerel in rice water for more than 30 minutes before cooking, it will remove much of the fishiness.
- If you boil it down too dry, it can become salty; leaving plenty of broth makes it delicious to mix into rice.
- Try braising pork with kimchi the same way. The kimchi cuts right through the richness of the meat, making it delicious.
FAQ
Is there a way to reduce the mackerel's fishy smell?
Soaking it in rice water for over 30 minutes before cooking, and scrubbing away the dark red blood clots along the bone after gutting, will greatly reduce the fishiness.
Can I use salted mackerel?
Yes, you can use salted mackerel after soaking it in rice water to draw out the excess salt.
How should I adjust the seasoning based on the kimchi?
Adjust the amounts of regular soy sauce and sugar to balance the flavors according to the saltiness and acidity of your kimchi.
How much should I reduce the broth?
Simmer until the liquid has reduced by more than half. If boiled down too dry, it can taste overly salty, so it is best to leave a nice amount of broth.
