Mackerel Kimchi Soup recipe - ingredients, nutrition and when to eat it
A spicy fish soup made with rich-tasting mackerel, kimchi, and Korean radish. Served with rice, it makes a satisfying lunch or a lovely dinner on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 714g serving): 262.7 kcal · protein 32.1g · carbohydrate 13.7g · fat 8.5g · sodium 850.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mackerel can fall apart if cooked too long, so once it is added, spoon the broth over it instead of stirring.
Tips: Adjust the amount of soy sauce at the end depending on how fermented and salty the kimchi is.
Tips: If you are concerned about the fishy smell, add a little extra ginger and simmer with the lid slightly ajar.
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Ingredients (1 serving)
- Mackerel — 120 g
- Napa cabbage kimchi — 80 g
- Korean radish — 70 g
- Green onion — 25 g
- Garlic — 2 clove
- Korean red pepper flakes — 1 tsp
- Ginger — 5 g
- Soy sauce — 1 tsp
- Water — 400 ml