Mackerel Tteokgalbi
Melt-in-your-mouth tender Norwegian Mackerel Tteokgalbi
This Norwegian mackerel dish is so incredibly tender and flavorful that even those who don’t typically enjoy fish will absolutely love it. It’s a true ‘rice thief’ that disappears in an instant, perfect as a hearty main side dish or a satisfying one-bowl meal for the whole family.
Main Ingredients- 220g skinless mackerel fillet
- 25g minced green onion
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 minced Korean chili peppers (optional, for a slight kick)
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sake (or cooking wine)
- 1/2 Tbsp sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sake (or cooking wine)
- 1/2 Tbsp sugar
- 1 tsp sesame oil
- 1/4 tsp black pepper
Cooking Instructions
Step 1
Introducing a delightful Norwegian mackerel recipe that’s so tender and delicious, even picky eaters will adore it. It’s a fantastic way to enjoy fish!
Step 2
Let’s prepare the main ingredients for our Mackerel Tteokgalbi: 220g of skinless mackerel fillet, 25g of finely minced green onion, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, and 2 minced Korean chili peppers for a hint of spice.
Step 3
Next, gather all your seasoning ingredients to create the perfect flavor profile: 1 tablespoon of soy sauce, 1 tablespoon of mirin (sweet rice wine), 1 tablespoon of sake (or any cooking wine), 1/2 tablespoon of sugar for a touch of sweetness, 1 teaspoon of sesame oil for aroma, and a pinch of 1/4 teaspoon of black pepper.
Step 4
A key tip for a tender, non-fishy taste is to remove the skin from the mackerel. This step ensures a smoother texture and minimizes any strong fishy aroma.
Step 5
Finely mince the skinless mackerel fillet. You can use a sharp knife or a food processor to achieve a paste-like consistency, similar to traditional tteokgalbi.
Step 6
In a bowl, combine the minced mackerel with the minced green onion, garlic, ginger, and Korean chili peppers. Add all the prepared seasoning ingredients: soy sauce, mirin, sake, sugar, sesame oil, and black pepper.
Step 7
Mix everything thoroughly until well combined. While you can cook it immediately, allowing the mixture to marinate in the refrigerator for about 30 minutes will enhance the flavors and ensure the seasoning penetrates the fish beautifully.
Step 8
Now, shape the mackerel mixture. You can form them into round, flat patties or square shapes, according to your preference. I made two substantial portions from this mixture.
Step 9
*Tip for Easy Cooking: Line your pan with parchment paper and place the shaped mackerel patties directly onto it without any oil. This method prevents sticking and makes for a very clean and easy cooking process.
Step 10
When cooking, avoid high heat as it can burn the outside before the inside is cooked through. Use medium-low heat to cook slowly, allowing the patties to brown nicely on the outside while ensuring they are cooked thoroughly on the inside.
Step 11
And there you have it – perfectly cooked Mackerel Tteokgalbi! It serves as an excellent main side dish or can be enjoyed as a delicious and hearty one-bowl meal simply placed over a bed of rice.
Step 12
*For Presentation: If you want to add a decorative touch, try using a grill pan to cook them, creating attractive grill marks.
Step 13
This incredibly simple yet delicious mackerel dish is a true ‘rice thief’ that the whole family can enjoy. It’s a quick and satisfying meal option for any occasion!
