Korean Inspired Brussel Sprouts with Pan Fried Mackerel
The best thing about Korean food is the flavor punch! It might have been the K-cup with spicy pork I had for lunch, but when I thought about cooking the young brussel sprouts in the fridge, I had to cook it. Conveniently, I live by a Korean grocery store, so tofu, kimchi and frozen mackerel filets are easy to access. This dinner is full of flavor with the spicy tingle of kimchi and salty brine of mackerel.
Korean Inspired Brussel Sprouts with Pan Fried Mackerel
When brussel sprouts are seasoned with Korean kimchi and the salty brine of mackerel, this Korean inspired dish is dinner!
Equipment
- Large frying pan
- Large frying pan
Ingredients
- 2 lbs or ~4 cups small <1” spheres brussel sprouts
- ½ cup firm or extra firm tofu cut into ¼ cubes
- 1 cup kimchi chopped fine
- ½ cup bacon crumbles
- 1 tablespoon sesame oil
- ½ teaspoon table salt + more to taste
- 4 cups cooked rice
- 1 tablespoon vegetable oil
- 2 salted mackerel filets thawed if frozen
- ½ cup fresh/ canned/ frozen corn kernels
- Gochujang sauce
Instructions
- Cook or warm rice and set aside
- In a medium pot, fill pot with ½ inch of water and add brussel sprouts. Cover with lid and boil on medium-high heat for ~5 minutes until brussel sprouts are bright green and tender. Drain and set aside.
- On medium heat in a large frying pan, sizzle bacon crumbles and kimchi.
- Add sesame oil to the bacon and kimchi pan. Immediately add brussel sprouts and tofu.
- Season with salt and more to taste.
- On medium-high heat warm a separate frying pan with 1 tablespoon vegetable oil.
- When oil is hot (shimmering on the surface), add mackerel filets and cook for 2-3 minutes per side.
- Meanwhile, in a small pot, add 1 tablespoon water and corn kernels until bright yellow and warmed through, about 5 minutes.
- Spoon a bowl of rice, Korean inspired brussel sprouts and mackerel filets on top. Garnish with corn kernels and gochujang.