Friday, April 6, 2012

Mackerel Jjorim - 고등어조림

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Yay Easter break! And yay for going to a catholic school! We get good Friday off and Monday off. Although I have so much catching up to do for our neuroscience class. Telencephalons, neurons, meninges gahh *brain fart*. I can see that I haven't been posting as frequently as I used to :/  I hope it doesn't become a habit. I'm just a lazy writer, but we've still been cooking up some delicious meals.

Ooh I also watched Hunger games the other day and I think the girl who played Katniss is so very hot. But bubs doesn't. Now I don't trust his taste in woman...what does that say about me??!! >:(  haha but we both agree that the baker's son was a total miscast. I was thinking more big, burly, blond and hunky! I want more eye candy in the movie!!

Anyway, I'm going to show you how to make Mackerel Jjorim, which is just this lovely blue fish packed full of nutrients. My mum used to tell me that the Japanese are smart because they always eat this fish, which is full of omega 3 and DHA. I've been eating it like it's my job ever since... I'm still waiting to become Einstein... Who knows.. maybe one day

Spicy Braised Mackerel - 고등어조림

1. 1 Mackerel
2. 6 anchovies
3. 1 cup of Korean radish
4. 1/2 Onion
5. 1 stalk green onions
6. 1 serrano chilli finely chopped

1. 2 tbsp Gochujang (Korean chili paste)
2. 1 tsp minced ginger
3. 1 tbsp minced garlic
4. 1 tbsp White vinegar
5. 2 tsp Korean chili powder
6. 2 tsp black pepper
7. 3 tbsp mix of Yoondu + soysauce (or all soysauce)

Cut up your radish like the picture above, slice up the onions and the green onions. Our mackerel comes already split in half (like butterflied) and then just cut that up into thirds.

In a huge pot, put in 2 cups of water, anchovies and radish. Boil that for 10 mins, while you mix all the sauce ingredients together in a separate dish.

Lay out the fish on top of the radish as shown in the picture to your left. Pour the sauce over it. DON'T stir it. Just leave it alone for 5 mins. Every now and then, use a spoon to ladle over your fish so that it mixes with the sauce and helps cook your fish.

Your fire should be medium high through out cooking.

So after 10 mins, add in your sliced onions and keep ladling the soup. We added 1 serrano chili here for extra spice and juice of a 1/4 lemon to add acidity to the fatty fish (good fats!). The soup should start turning red and reduce to half the amount.

Once the soup is significantly reduced, add your green onions on top. Make sure your fish is cooked too! Ladle soup and let it boil for another 5 mins.

At this point, your onions and radish should be soft and fish should be cooked. You can adjust the sauce by adding salt or more pepper.

The sauce is really good when you pour it over your rice. MMM delicious-ness. A perfect complement to a huge bowl of steaming rice. Enjoy~ and get in your Omega 3s!!

1 comment:

  1. WOW~ really like your blog and lots of wonderful info. Your bright personality shines through your blog. :)
    This mackerel jjorim looks great and is one of my favorite Koran dishes. MMM delicious-ness! I agree!^^