Kimchi and Mackerel Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with aged kimchi and mackerel simmered in a little liquid.
This rice bowl is topped with aged kimchi and mackerel simmered in a little liquid. The rich mackerel pairs with the tangy, spicy kimchi for a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: If the aged kimchi is salty or very sour, add a little more water and adjust the sugar to taste.
Tips: After adding the mackerel, avoid turning it often; spoon the sauce over it instead to help keep the flesh intact.
Tips: If using bone-in mackerel, check for small bones before eating.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 1 bowl
- Mackerel — 120 g
- Well-aged kimchi — 100 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Water — 120 ml
- Sesame oil — 0.5 tsp