Godeungeo Kimchi Jjim (Braised Mackerel with Kimchi)
Oily mackerel fillets simmered over soft, sour kimchi in a spicy, savoury sauce that soaks into steamed rice.
Made with Kimchi. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made kimchi (see the base recipe). Spread the onion and kimchi over the base of a wide, deep frying pan or shallow casserole.
- 2
Mix the garlic, ginger, gochugaru, tamari, sugar and water in a jug. Pour over the kimchi and bring to a boil. Simmer for 10 minutes until the onion softens and the sauce tastes rich and deeply savoury.
10 min - 3
Cut each mackerel fillet in half crossways. Pat dry and tuck the pieces skin side up into the sauce.
- 4
Cover and simmer gently for 8 minutes, spooning the sauce over the fish now and then, until the fish is opaque and flakes easily.
8 min - 5
Uncover and simmer for 5 minutes to thicken the sauce slightly.
5 min - 6
Scatter with the spring onions and serve with steamed rice.
Tips
- Old, sour kimchi is perfect here. Fresh kimchi works but gives a lighter, less complex sauce.
- Ask the fishmonger to pin bone the fillets, or run a finger along the flesh to check for bones.
- Add a few potato slices to the bottom of the pan for a more filling stew.
Storing and freezing
Keep in the fridge for up to 2 days and reheat gently until steaming hot all the way through. Cool within 1 hour of cooking. It freezes for up to 1 month but the fish can break up.
Questions
Can I use other fish?
Yes. Pollock, cod or thick salmon fillets work. Reduce the cooking time for lean white fish to about 5 minutes.
Is it too fishy?
The kimchi sauce balances the mackerel, which is rich rather than strongly fishy when fresh. Make sure the fish smells clean and sea fresh.
Is it spicy?
Medium to hot. Reduce the gochugaru to 1 tbsp for a milder sauce.
Can I use tinned mackerel?
Yes. Add drained tinned mackerel for the final 3 minutes. It will be softer but still tasty.
More made with kimchi
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.