Mukeunji Mackerel Kimbap
Effortlessly Delicious: Mukeunji Mackerel Kimbap for a Quick Meal
Experience the perfect harmony of flavors! Introducing a unique kimbap where mackerel meets well-fermented kimchi (mukeunji). The rich omega-3s from the mackerel, the deep, savory notes of mukeunji, and the refreshing chives create a delightful blend that effectively cuts through any fishiness, offering a nutritious and satisfying meal. Enjoy this creative fusion kimbap at home with this simple recipe!
Main Ingredients- 1 whole Mackerel
- 1/4 head Mukeunji (well-fermented kimchi, with excess seasoning removed)
- 1/3 bunch Chives
- 6 sheets Kimbap seaweed
- 2 bowls Cooked Rice
Cooking Instructions
Step 1
Prepare the ingredients for making 3 rolls of kimbap. Lightly rinse the mukeunji to remove excess seasoning and squeeze out any liquid. Wash the chives and pat them dry.
Step 2
Gently rinse the prepared mackerel under running water and thoroughly pat it dry with paper towels. This step is crucial for removing any fishy odor.
Step 3
Cut a piece of parchment paper that is about twice the length of your frying pan and fold it in half. Place the mackerel on the folded parchment paper without adding any oil.
Step 4
Cook over low heat (level 3 on an induction cooktop) for 10 minutes on each side. The folded parchment paper acts as a lid, effectively trapping steam and preventing oil splatters and odors. You can easily flip the mackerel by holding onto the parchment paper.
Step 5
The rinsed mukeunji should be squeezed dry and then cut into strips about 1 cm wide. If the strips are too long, it will be difficult to roll the kimbap.
Step 6
In a bowl, combine the shredded mukeunji with 1/2 Tbsp minced garlic, 2 Tbsp perilla oil, and 1/2 Tbsp sugar. Mix well by gently massaging the ingredients together until the mukeunji is evenly coated.
Step 7
Stir-fry the seasoned mukeunji over medium heat. This process mellows the tanginess of the kimchi and deepens its flavor.
Step 8
Carefully remove the bones from the cooked mackerel and flake the flesh. Prepare the stir-fried mukeunji and the chives (cut in half if they are too long).
Step 9
In a bowl, add 2 bowls of warm cooked rice and 2 Tbsp of sesame oil. Gently mix and fluff the rice so it is evenly seasoned and not clumped.
Step 10
Spread the seasoned rice evenly over about two-thirds of the kimbap seaweed sheet. Place the prepared chives, stir-fried mukeunji, and flaked mackerel in the center of the rice.
Step 11
Before rolling, cover the mackerel with a layer of the stir-fried mukeunji. This helps to keep the filling secure and makes rolling the kimbap much easier.
Step 12
Roll the kimbap tightly, moistening the edge of the seaweed with a little water to seal it. Once rolled, lightly brush the outside of the kimbap with sesame oil. Let it sit for about 1 minute before slicing; this prevents the kimbap from falling apart.
Step 13
Your delicious Mukeunji Mackerel Kimbap is ready! Enjoy!
