"Boiled yellowtail and potato kimchi" recipe! Rich in flavor with sesame oil and garlic

Introducing the "Boiled Yellowtail and Potato Kimchi" recipe that combines yellowtail fillets, potatoes, kimchi, and garlic. You can enjoy the moist yellowtail, the crispy kimchi texture, and the punchy flavor of garlic chives.

Boiled yellowtail and potatoes with kimchi

Ingredients (for 2 people)

Yellowtail 2 slices Salt a little potato 1 piece Garlic chives 8 pieces Chinese cabbage kimchi 100g (3.53oz)
1/2 teaspoon of Chinese soup
1 cup of water 1 tablespoon of sesame oil

How to make yellowtail and potato simmered in kimchi

Cut the potatoes into 1 cm thick ginkgo biloba. Garlic chives are cut to a length of 3-4 cm. Cut the yellowtail in half and sprinkle with salt.


Heat 1 teaspoon of sesame oil in a frying pan, line up the yellowtail, and bake on both sides until lightly browned.


Take out the yellowtail once, clean the frying pan, heat 1 teaspoon of sesame oil again, and fry the potatoes.


When the surface of the potato is clear, add kimchi and fry, and when the oil is all over, add the Chinese soup base and water. Boil on high heat, cover and simmer on medium heat for about 4 minutes.



Put the yellowtail back in, cover it again and simmer for about 2 minutes. Add garlic chives to finish, sprinkle 1 teaspoon of sesame oil, and simmer quickly while mixing.

What is the taste of yellowtail and potato simmered in kimchi?

A combination of moist yellowtail and crispy kimchi. The spiciness of kimchi is softened by potatoes, and the garlic chives add a punchy flavor. The aroma of sesame oil is also effective, and the taste of chopsticks advances. If you get tired of eating yellowtail in Japanese style, please try it.