Savory Godeungeo Kimchi Jjim (Braised Mackerel and Kimchi)
A spicy braised fish dish made with mackerel layered over tangy, well-fermented sweet potato stem kimchi.
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 side dish features mackerel braised in a shallow broth alongside well-fermented sweet potato stem kimchi, balanced with a touch of sugar to tame the sourness. Boiling with the lid off at the beginning lets the fishy odor cook off. Serves 2 to 3, and is wonderful served over a bowl of rice.
- Servings
- 2–3 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Mackerel400 g
- Sweet potato stem kimchi500 g
- Sugar1 tbsp
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Water from washing rice (or water, anchovy broth)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 tsp
- Mirin (cooking rice wine)2 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Ground black peppera little
- If using salted mackerel, soak it in water from washing rice to reduce fishiness and excess salt, then cut it into bite-sized pieces.
- If using aged kimchi or aged sour kimchi, use 1 wedge (1/4 head).
Steps
Prepare the ingredients
I used 1 large fresh mackerel.
If using salted mackerel, soak it in water from washing rice to reduce fishiness and excess salt, then cut it into bite-sized pieces.
Prepare 500g of well-fermented sweet potato stem kimchi. If using aged kimchi or aged sour kimchi, use 1 wedge (1/4 head).
Also prepare the white part of the large green onion (daepa) and 2 Cheongyang chili peppers (hot green chili).
Slice the vegetables and mix the sauce
Slice the large green onion and chili peppers diagonally.
Add all the seasoning ingredients together and mix. Add a little water so the seasoning blends easily and stays moist.
Layer the ingredients
Add the sweet potato stem kimchi to the braising pan along with 1 tbsp sugar and mix.
Since it is very sour, adding a bit of sweetness helps neutralize the acidity.
Place the mackerel on top of the kimchi and spread the sauce evenly over the fish.
Pour 2 cups of water from washing rice or plain water (or anchovy broth) around the edges, and it is ready to braise.
Since you can flip the mackerel or spoon broth over it as it cooks, pour in just enough liquid to submerge the fish about halfway, rather than covering it completely.
Braise
Bring it to a rolling boil over high heat, then let it simmer over medium-low heat for about 10 minutes.
Flip the mackerel over once and braise for about 5 more minutes until the kimchi is tender and the liquid has reduced to a shallow simmer.
When braising fish, it gives off a fishy smell early in the boiling stage. Keep the lid off so this odor can evaporate.
Once the mackerel starts cooking into the seasoning and the fishy smell is gone, cover with the lid and simmer gently.
Add the large green onion and Cheongyang chili peppers, then give it a quick boil so their aromas infuse the mackerel to finish.
Finish
The braised sweet potato stem kimchi and mackerel is fully braised and ready.
This came out of clearing out leftovers from the fridge, but it turned out so delicious it would be a shame not to make it again.
Ppunwife's tips
- When braising fish, it gives off a fishy smell early in the boiling stage. Keep the lid off so this odor can evaporate.
- Once the mackerel starts cooking into the seasoning and the fishy smell is gone, cover with the lid and simmer gently.
FAQ
Can I use other kimchi instead of sweet potato stem kimchi?
You can substitute 1 wedge (1/4 head) of aged kimchi or aged sour kimchi.
How do I prep salted mackerel instead of fresh mackerel?
Soak the salted mackerel in water from washing rice to remove excess salt and fishiness, then cut it into bite-sized pieces before using.
Is there a trick with the pot lid to reduce fishiness when braising?
Leave the lid off when it first comes to a boil to let the fishy odor escape, then cover with the lid and simmer gently once the smell has cleared.
Why is sugar added to the kimchi?
Adding 1 tbsp of sugar helps gently neutralize the sharp acidity of well-ripened kimchi.
