A simple Korean-inspired dish using canned mackerel and kimchi. It's perfect for when you want something quick and delicious. The sweetness of the onions and the savory umami of the kimchi blend perfectly, making it a fantastic accompaniment to rice or a great snack. Enjoy this home-style version of a Jeju Island specialty.
Ingredients
Main Ingredients (2 servings)
- Canned Mackerel in Brine 1 can (170g)
- Napa Cabbage Kimchi 80g
- Onion 1/4
Seasonings
- Sesame Oil 1 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Miso Paste 2 tsp
Steps
- Thinly slice 1/4 onion. (Pro Tip!) Using slightly sour kimchi will enhance the flavor and make it even more delicious.
- Heat 1 tbsp sesame oil in a small frying pan.
- Add the sliced onion and stir-fry briefly.
- Add 80g napa cabbage kimchi and stir-fry with the sesame oil to bring out its flavor. (Pro Tip!) For a more robust taste, stir-fry garlic along with the kimchi here.
- Add 2 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), and 150ml water, and simmer.
- Add 1 can (170g) canned mackerel in brine, including the liquid. Be careful not to break up the mackerel pieces too much at this stage.
- Add 2 tsp soy sauce and 2 tsp miso paste, and stir until the miso is dissolved.
- Over medium heat, let excess moisture evaporate while basting the mackerel with the sauce to condense the flavors. (Pro Tip!) This is a Jeju Island specialty where fresh mackerel is cut into chunks and simmered with aged kimchi. Adding daikon radish or enoki mushrooms also works well.
- The dish is ready when it has slightly thickened.
- Serve in a bowl. (Pro Tip!) If you like it spicier, add chili flakes or gochujang.
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