Cooking mackerel with spicy sauce in a short time possible, only enough time to be cooked, on top of braised root vegetables, big chunks of radish and potato. This is what I like for mackerel, called ‘jjorim’ in Korean.
It’s been so long a time that I hadn’t the food. Fresh wild fish gave so delicate texture and a full sense of the sea. I liked it so much as always. I added mackerel to my buying list for the next 5-day market.
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