Braised Mackerel with Aged Kimchi and Radish recipe - ingredients, nutrition and when to eat it
Mackerel, aged kimchi, and radish are simmered together in one pot until the sauce thickens into a spicy, flavorful braise.
Mackerel, aged kimchi, and radish are simmered together in one pot until the sauce thickens into a spicy, flavorful braise. It is perfect for a winter evening when you want broth with your rice or a hearty homemade meal.
Seafood · 35 minutes to cook
Nutrition (per 699g serving): 373 kcal · protein 41.6g · carbohydrate 26.4g · fat 11.1g · sodium 1429.3mg
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: Avoid turning the mackerel too often so the flesh stays intact.
Tips: The seasoning varies depending on how fermented the kimchi is, so taste before adjusting the soy sauce at the end.
Tips: Boil the radish first so it becomes tender all the way through even after adding the mackerel.
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Ingredients (1 serving)
- Mackerel — 150 g
- Napa cabbage kimchi — 100 g
- Radish — 100 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 10 g
- Ginger — 5 g
- Korean red pepper flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Water — 250 ml