The sweet and sour beet pickle reduced the fishy taste of the mackerel, and when I made the porridge with shrimp, I was able to reduce sodium by not seasoning it with salt.
Calories
541kcal
Carbs
88.4g
Protein
25.3g
Fat
9.6g
Sodium
140.7mg
Ingredients
Others
Mackerel(1/2whole), Shrimp(3whole), Barley(100g), Ginger(10g), Lemon(1/4pcs), Makgeolli (Rice Wine)(50g), Beet(50g), Sugar(20g), Vinegar(20g), Salt(0.2g)
Nutrition Facts
Per 100g of main ingredientsMackerel
- Rich in vitamin B3 (niacin) (8.2mg) — supports energy metabolism and skin health
- Rich in protein (20g) — used to build and maintain muscle and body tissue
Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Beet
- Rich in iron (10mg) — helps your blood carry oxygen
- Rich in vitamin A (240μg) — supports normal vision and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel and clean the shrimp.
🔍Wash the barley thoroughly and soak.
🔍Add about 5 times the water to the soaked barley and shrimp and make porridge.
🔍Fillet the mackerel.
🔍Add ginger, lemon, and makgeolli to the filleted mackerel to remove the fishy taste.
🔍Add sugar, vinegar, and salt to the beet to make pickle, and once the barley porridge boils, add the filleted mackerel and cook gently.