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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!
Course Main Course, Vegetable
Servings 4 people


  • Large frying pan
  • Large frying pan


  • 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


  • 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.
Keyword bacon, brussel sprouts, corn, kimchi, Korean, mackerel, rice vermicelli, tofu