Ingredients
- 1 mackerel fillet(lightly salted 20mins before cooking)
- 1 bowl of cooked rice
- 100g Obento tempura mix
- 2 tbsp Ottogi Curry powder
- ^^^^^Pickled radish^^^^
- 1 cup water
- 1 cup OBENTO rice wine vinegar
- 1 cup sugar
- 1 tsp turmeric
- ^^^^OBAP Kimchi^^^^
- ^^Seasoned dried radish^^
- 2 cup dried radish strips (mumalleangi)-from korean grocery
- 1 Tbsp Corn syrup
- 1 Tbsp Korean red chili powder (Gochukaru)
- 1 tsp garlic minced
- 1 1/2 tsp LKK soy sauce
- 1 Spring onion
- ^^soy picked garlic stems^^
- 1 cup soy sauce
- ½ sugar
- ½ rice wine vinegar
- 2cup water
Method
- --------------To make Mackerel fillet
- mix tempura mix and curry powder
- dust Mackerel fillet and pan fry until gold brown.
- To make Pickled radish
- Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine
- Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
- ----------------To make Seasoned dried radish
- soak dried radish in the soy sauce and water for 40mins. and drain and discard the water.
- sauteed radish in the bowl and add Corn syrup. Mix well and add Seasonings – Korean red chili powder, soy sauce, 1 tsp garlic, 2 tsp water.
- add chopped spring onion.
- ------------------To make Soy picked garlic stems
- Clean and cut the garlic stems into bite size pieces, any way you want.
- Pack the garlic stems in jars or glass containers.
- Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
- Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine
- Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
- ----------------place the rice in a bowl, top it with Ban chan(all pickled vegetables and kimchi), Mackerel and fresh vegetable(thinly sliced onion, julienne carrots, green leaf). serve it with sliced lemon.
Product used in recipe
- Obap - Kimchi
- Lee Kum Kee - Black Sesame Oil
- Obento - Rice Wine Vinegar
- Obento - Tempura Batter Mix
- Lee Kum Kee - Premium Soy Sauce
