Easy recipe for snacks using canned mackerel. With the "Canned Mackerel Yukke", which is served with egg and gochujang (red pepper paste), beer and white rice will go down a treat!

Easy recipe for "Canned Mackerel Yukke"! Eggs and Gochujang (Sesame oil and Gochujang) Tossed with a soft and tender egg!

A little twist on canned mackerel. With the "Canned Mackerel Yukke" with egg and gochujang (red pepper paste), beer and rice will go down a treat!

Material ( Serves 1 to 2 )
Canned mackerel (boiled in water)	1 can
gochujang (Korean red chili paste)	proper quantity
soy sauce	proper quantity
sesame oil	proper quantity
egg yolk	proper quantity
Small green onions or sesame seeds (optional)	proper quantity

A 3-minute twist on canned mackerel! Canned Mackerel Yukke" with egg and gochujang (red pepper paste) is very tasty, so we introduce it here.

Canned Mackerel

Yukke Recipe

Ingredients: Ingredients

The recipe is based on Asahi Beer's recipe.

Canned mackerel (boiled in water) 1 can
Gochujang (red pepper paste) as needed
Soy sauce as needed
Sesame oil as needed
Egg yolk 1 egg
Small green onions or sesame seeds (optional) as needed

Directions

Open canned mackerel and drain.

Place mackerel in a bowl and add 1 to 2 teaspoons of gochujang (red pepper paste). Adjust the spiciness to your liking.

Sprinkle soy sauce and sesame oil, mix roughly, and serve.

Add soy sauce and sesame oil.

Mix it all together in chunks.

Make a hollow in the center and drop an egg yolk into the bowl. Finish by topping with small green onions and sesame seeds, if desired!

How does it taste?

Break up the egg and take a bite...

Yummmm! The plump and juicy mackerel is coated with the aroma of sweet and spicy gochujang (red pepper paste) and sesame oil, and the mild richness of the egg envelops it. It is more refreshing than meat yukke, so you can eat it right up!

It makes beer and white rice go down a treat, and it is definitely delicious on a sliced baguette. Definitely add this to your repertoire of easy snack recipes!