March 10, 2026

Mackerel Pot Rice — Top with Stir-fried Kimchi for a Real Treat

Name: Mackerel Pot Rice — Top with Stir-fried Kimchi for a Real Treat
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 1 clove Mackerel; 100 g Fermented Kimchi; 250 g Cooked Rice; 3 root Green Onion (thin); 2 tbsp Dark Soy Sauce; 2 tbsp Cooking Wine; 0.5 tbsp Oyster Sauce; 0.5 tbsp Minced Garlic; 0.25 tbsp Sugar; 2 tbsp Perilla Oil; 1 to taste Toasted Sesame Seeds; 1 to taste Cooking Oil

Profile김진순 점심시간Views: 39

Cook time: 30 min
Difficulty: 2 out of 5 stars
Servings: Serves 1

Ingredients

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Serves 1

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Steps

Rinse the kimchi 2–3 times, squeeze out the water, finely chop the bottom ends and cut the stalks into small pieces.
Heat enough cooking oil in a pan and place the mackerel skin-side down, cooking on low heat for 7 minutes.
Flip and cook for 20 seconds.
In another pot, add 2 tablespoons perilla oil and stir-fry the rinsed kimchi for 3 minutes (add 1/4 tablespoon sugar if too sour).
Place cold cooked rice on top of the stir-fried kimchi, sprinkle with green onions and toasted sesame seeds.
Lay the grilled mackerel on top, cover, and steam on medium-low heat for 3 minutes.
Mix 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1/2 tablespoon oyster sauce, 1/2 tablespoon minced garlic, and 1/4 tablespoon sugar, then boil in the pan used for the mackerel for 1 minute.
Pour the sauce over the mackerel, cover, and steam on low heat for 2 more minutes to finish.

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