Godeungeo Kimchi Jjim (Braised Mackerel with Kimchi)
A spicy braised fish side dish made by simmering aged sour kimchi and fresh mackerel together in seasoning until the liquid reduces.
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 →
A rich, deeply flavorful side dish for 2 to 3 servings made by simmering aged sour kimchi and fresh mackerel together. Minced ginger and mirin eliminate any fishy odor, while covering the pan to gently braise creates a wonderfully tender texture. It is a hearty, spicy home-cooked Korean dish that goes perfectly with warm rice.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Fresh mackerel1 whole (large)
- Aged sour kimchi1 clove (1/4 head)
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)2
- Water (or water from washing rice)2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Green plum syrup (maesil-cheong) (or sugar 1 tbsp)2 tbsp
- Ground black peppera little
- Rub away any blood clots along the mackerel's backbone by hand while washing.
- If using salted mackerel, soak it in rice water for about 20 minutes to remove excess salt and fishiness, then wash it.
Steps
Prepare the ingredients
1 whole fresh mackerel, one wedge of aged sour kimchi (1/4 head), large green onion (daepa), and Cheongyang chili peppers (hot green chilies).
Slice the ingredients
Diagonally slice the green onion and Cheongyang chili peppers into bite-size pieces.
Rub away any blood clots along the mackerel's backbone by hand while washing.
If using salted mackerel, soak it in rice water for about 20 minutes to remove excess salt and fishiness, then wash it.
Make the seasoning sauce
Combine 2 tbsp gochugaru (Korean chili flakes), 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1/2 tbsp minced ginger, 2 tbsp mirin (cooking rice wine), 2 tbsp green plum syrup (maesil-cheong) (or 1 tbsp sugar), and a little ground black pepper, then mix well so the flavors blend.
Adding ginger easily removes fishiness or gamey meat odors.
Simmer
Lay the sour kimchi across the bottom of the pan, place the mackerel on top, and spread the seasoning sauce evenly over it.
Let the seasoning soak in briefly, then pour 2 cups of rice water or water around the edges.
You will flip the fish partway through cooking, so you do not need to add too much water.
Turn the heat to high, and once it comes to a full boil, lower to medium heat so it simmers steadily.
Boil uncovered until the fishy smell cooks off, then cover with a lid and simmer gently to braise.
Flip the mackerel halfway through, and simmer until the kimchi and fish are tender and well-cooked and the broth has reduced to a shallow simmer.
The bottom can scorch easily, so check on it occasionally. Finish by adding the green onion and chili peppers, simmering just briefly to infuse their aroma.
Complete
It looks so appetizing you will want to dig in right away with your chopsticks.
Ppunwife's tips
- Adding ginger easily removes fishiness or gamey meat odors.
- You will flip the fish partway through cooking, so you do not need to add too much water.
- The bottom can scorch easily, so check on it occasionally. Finish by adding the green onion and chili peppers, simmering just briefly to infuse their aroma.
FAQ
How do I prep salted mackerel if using it for this recipe?
Soak the salted mackerel in rice water for about 20 minutes to draw out excess saltiness and fishy odors, then wash it before cooking.
Is there a trick to effectively removing the mackerel's fishy smell?
Add minced ginger to the seasoning sauce to cut the odor, and boil uncovered at the beginning of cooking so any fishy scent evaporates before covering with a lid to braise.
What can I use as a substitute if I do not have green plum syrup?
You can substitute 1 tbsp of sugar in place of 2 tbsp of green plum syrup to adjust the sweetness.
How do I keep the bottom of the pot from scorching while braising?
Lay the kimchi down first on the bottom and place the fish on top. Flip the fish midway through, check the bottom periodically, and braise gently over medium heat.
