Aged Kimchi and Mackerel Rice Bowl: A Foolproof Delight for Solo Dwellers
How to Make Aged Kimchi and Mackerel Rice Bowl | A Flavor-Guaranteed One-Bowl Meal Recipe for Those Living Alone [Busan Premium Seafood Contest – Mackerel Category]
Wondering if there’s a delicious way to enjoy frozen mackerel for those living alone? This recipe, inspired by a YouTube video (ChoiF), is incredibly easy to make and so tasty that it has become my go-to. (*＞∇＜)ﾉ It’s perfect for a quick yet satisfying meal, bringing together the tangy flavors of aged kimchi and the savory richness of mackerel.
Main Ingredients- 1/2 mackerel (cleaned)
- 1/4 head of aged kimchi (well-fermented)
- 1 bowl of warm rice (approx. 200g)
- 1 Korean green chili pepper (seeds removed, finely chopped)
- 5 stalks of green onion (chopped)
Seasoning & Sauces- 1 Tbsp olive oil
- 2 Tbsp soy sauce
- Pinch of black pepper
- 1 Tbsp sesame oil
- 0.5 Tbsp minced green onion
- 0.5 Tbsp minced garlic
- 2 Tbsp mayonnaise
- 0.5 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- 1 pinch of salt
- 2 Tbsp vinegar
- 1 Tbsp olive oil
- 2 Tbsp soy sauce
- Pinch of black pepper
- 1 Tbsp sesame oil
- 0.5 Tbsp minced green onion
- 0.5 Tbsp minced garlic
- 2 Tbsp mayonnaise
- 0.5 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- 1 pinch of salt
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, gently rinse the frozen mackerel under running water to thaw. Pat it thoroughly dry with paper towels. If there are any small bones, carefully remove them with tweezers. Marinate the mackerel with 1 Tbsp olive oil, 1 Tbsp soy sauce, and a pinch of black pepper. Then, place it in an air fryer set to 180°C (350°F) and cook for about 15 minutes until golden brown and crispy on the outside, and moist on the inside.
Step 2
While the mackerel is cooking, lightly rinse the aged kimchi under running water to remove some of the brine; be careful not to wash away too much flavor. Squeeze out the excess water and chop the kimchi into bite-sized pieces.
Step 3
Add 1 Tbsp of sesame oil to the chopped aged kimchi and gently mix it in. If your aged kimchi is very sour, you can add 0.5 Tbsp of sugar at this stage to balance the tanginess.
Step 4
Prepare the sweet and sour dressing for the rice. In a small bowl, combine 1 Tbsp sugar, a pinch of salt, and 2 Tbsp vinegar. Stir well and microwave for about 15 seconds until the sugar and salt are dissolved. This adds a lovely subtle sweetness and acidity to the rice.
Step 5
Let’s make the ‘Spicy Mayo Rice Bowl Sauce’. In a bowl, combine 0.5 Tbsp minced green onion, 0.5 Tbsp minced garlic, 2 Tbsp mayonnaise, 0.5 Tbsp soy sauce, and 0.5 Tbsp corn syrup. Add the finely chopped Korean green chili pepper (seeds removed) and mix everything together until well combined. Feel free to adjust the amount of chili pepper to your spice preference.
Step 6
Transfer the warm rice into a serving bowl. Drizzle about 2-3 tablespoons of the prepared sweet and sour dressing over the rice. Gently mix the rice with a spatula or spoon, being careful not to mash the grains, to evenly distribute the dressing. The goal is to coat each grain of rice.
Step 7
Arrange the seasoned aged kimchi generously over the dressed rice. The crisp texture and tangy flavor of the kimchi will awaken your appetite.
Step 8
Next, spoon the prepared spicy mayo sauce generously over the aged kimchi. Don’t be shy with the sauce; it adds a wonderful creaminess and kick!
Step 9
Finally, arrange the deliciously air-fried mackerel pieces on top of the kimchi and sauce. This completes your fantastic ‘Aged Kimchi and Mackerel Rice Bowl’! The combination of crispy yet tender mackerel, the zesty kimchi, and the creamy spicy mayo is truly exceptional.
Step 10
For an extra touch of freshness and visual appeal, sprinkle some chopped green onions or minced green onion on top as a garnish. A sprinkle of sesame seeds would also be a nice addition.
