Paik Jong Won: Canned Mackerel Kimchi Braise
Official cooking tutorial for mackerel and aged kimchi braise.
Official cooking video · 백종원 PAIK JONG WON · YOUTUBEKorean Canned Mackerel and Aged Kimchi Braise (3 Servings)
A simple Korean home-style braise of aged kimchi and canned mackerel without cleaning fresh fish. Adjust the heat to taste.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Slice the onion and scallion. Do not use a bulging or damaged can; open the mackerel and remove any large bones.
- 02
Spread kimchi in a pot; add 400 mL water, soybean paste, garlic, chili flakes and optional ginger.
- 03
Add the canned fish and liquid, bring to a boil, cover and simmer over medium-low heat for about 10 minutes.
- 04
Add onion, scallion and optional chili. Cook for another 5–8 minutes until the onion is soft; uncover to reduce excessive liquid.
- 05
Taste and add soy sauce only if needed. Serve with rice, taking care not to break the fish.
Helpful source links
Before you cook
Check fish/soy allergies and shrimp or fish sauce in kimchi. Discard bulging cans and watch for bones. Refrigerate leftovers within two hours at 4°C or colder; use in 3–4 days and reheat to 74°C.
Allergens: 생선(고등어) / fish (mackerel) / 魚（サバ）, 대두(된장·간장) / soy / 大豆, 김치의 새우젓·액젓 가능성 / possible shrimp or fish in kimchi / キムチ中の魚介塩辛に注意
Image & source credits
These illustrations stand in for food photos.
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