👨‍🍳 作り方

1. 1

   Prepare the Kkakdugi: Peel and cube the Korean radish into bite-sized pieces. Toss with 2 tablespoons of salt and let it sit for 20 minutes to draw out moisture. Rinse the radish cubes under cold water and drain thoroughly.

   💡 プロのコツ: Salting the radish helps to tenderize it and draw out excess water, preventing soggy kimchi.
2. 2

   In a bowl, combine the gochugaru, fish sauce, minced garlic, minced ginger, chopped scallions, and sugar. Add the cooked rice and 100ml of water to create a thick brine. Mix well.

   💡 プロのコツ: The cooked rice acts as a natural thickener and fermentation starter for the kimchi.
3. 3

   Add the drained radish cubes to the kimchi paste and mix thoroughly until evenly coated. Transfer the Kkakdugi to an airtight container and let it ferment at room temperature for 1-2 days, then refrigerate.

   💡 プロのコツ: Fermentation time depends on ambient temperature. Taste and adjust seasoning if needed.
4. 4

   Prepare the mackerel: Pat the mackerel fillets dry with paper towels. Score the skin side of the fish lightly with a knife. Season both sides with salt and black pepper.

   💡 プロのコツ: Drying the fish ensures a crispier skin when grilled. Scoring helps prevent curling and allows heat to penetrate evenly.
5. 5

   Brush the mackerel fillets with sesame oil. This adds flavor and helps prevent sticking to the grill.

   💡 プロのコツ: Sesame oil imparts a nutty aroma that complements the mackerel.
6. 6

   Grill the mackerel fillets, skin-side down first, over medium-high heat for about 5-7 minutes, or until the skin is crispy and golden brown. Flip and grill the other side for another 5-7 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Avoid overcrowding the grill. Adjust heat as needed to prevent burning.
7. 7

   Serve the grilled mackerel immediately with a generous portion of the prepared Kkakdugi. Garnish with extra chopped scallions if desired.

   💡 プロのコツ: This dish is best enjoyed fresh off the grill.