Korean Mackeral Rice Recipe

Welcome to Rice Cookers 101! Today, we’re excited to share with you a delicious and healthy recipe for Korean mackerel rice. Packed with bold flavors and essential nutrients, this rice dish is a perfect meal for any time of day. Whether you’re a fan of Korean cuisine or just looking for a new way to enjoy mackerel, this recipe is sure to please. Follow along as we guide you through the easy step-by-step process of creating this flavorful dish in your trusty rice cooker. We’ve made this korean mackeral rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 2 mackerel fillets
• 1 cup short-grain rice
• 1 1/2 cups water
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 scallion, thinly sliced
• 1 tablespoon sesame seeds

Instructions

Rinse the rice in cold water until the water runs clear. In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. While the rice is cooking, make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, and vegetable oil. Preheat a large skillet over medium-high heat. Add the mackerel fillets and cook for 2-3 minutes on each side until crispy and cooked through. Remove the mackerel from the skillet and place it on a cutting board. Once it’s cool enough to handle, gently flake the fish into bite-sized pieces, discarding any skin or bones. In the same skillet, add the cooked rice and the sauce, and stir until the rice is coated and heated through. Add the flaked mackerel to the skillet and stir gently until everything is combined and heated through. Serve the mackerel rice in bowls, topped with sliced scallions and sesame seeds.

How long does korean mackeral rice last in the fridge?

Korean mackerel rice, or any cooked rice dish for that matter, can generally be stored in the fridge for up to four days. However, it is important to properly store the dish in an airtight container and make sure that it is kept at a consistent temperature of 40°F or below in order to prevent the growth of harmful bacteria. Additionally, it is recommended to reheat the dish to an internal temperature of 165°F before consuming it to ensure that it is safe to eat.

Low calorie korean mackeral rice recipe substitutions

To make this Korean mackerel rice recipe lower in calories, some substitutions can be made. Firstly, brown rice can be used instead of short-grain rice, as it is less processed and contains more fiber and nutrients. Secondly, the amount of oil used in the recipe can be reduced or replaced with a non-stick spray to lower its calorie content. Thirdly, a sugar substitute such as stevia or monk fruit sweetener can be used instead of brown sugar. Lastly, a low-sodium soy sauce can replace regular soy sauce to reduce the sodium content of the recipe. These substitutions can help to achieve a lower calorie version of this recipe without compromising the flavor.

What to serve with a korean mackeral rice?

Korean mackerel rice is a delicious dish that pairs well with various side dishes. Some great options to consider include traditional Korean side dishes such as kimchi, pickled vegetables, and namul (seasoned vegetable dishes). You can also serve it with a side of soup, such as a spicy tofu soup or a seafood soup with clams and mussels. Another option is to serve it with a side of steamed or stir-fried vegetables, such as bok choy or broccoli, which will provide a healthy and nutritious accompaniment to the flavorful and rich mackerel rice.

Whats the best sauce for a korean mackeral rice?

Korean mackerel rice, also known as gomok bap, is a delicious and flavorful dish that is typically served with a variety of different sauces. One of the best sauces to accompany this dish is a spicy and tangy gochujang sauce, which is made from a blend of red pepper flakes, sweetener, vinegar, soy sauce, and sesame oil. This sauce provides a perfect balance of sweet, spicy, and savory flavors that complement the rich flavors of the mackerel and rice. To make the dish even more enjoyable, you can also add some fresh herbs and vegetables such as sliced cucumber and green onions to the sauce.

Korean mackeral rice health benefits

Korean mackerel rice, also known as gomtang-eo-bap, has several health benefits. Mackerel is high in omega-3 fatty acids, which are beneficial for heart and brain health, and it is also a good source of protein and vitamin D. Additionally, the rice in this dish provides a source of complex carbohydrates for sustained energy and fiber to aid in digestion. Overall, Korean mackerel rice can be a healthy and flavorful meal option to incorporate into a balanced diet. However, if you are looking for an alternative recipe that may be even healthier, a quinoa and vegetable stir-fry with tofu or lean protein could be a good option. Quinoa is a great source of protein and complex carbohydrates, while vegetables provide essential vitamins and minerals. Adding tofu or lean protein, such as chicken or shrimp, can help to boost the protein content of the dish.