Chef Loner's Mackerel Bibimbap: Culinary Class Wars Recipe

Prep the Mackerel: Submerge the mackerel in a bowl of water with 5 tbsp of vinegar for 10 minutes. This firms the flesh for this culinary class wars recipe.
1/2 Mackerel fillet, 5 tbsp Vinegar
Prep the Scallion:Thinly slice the scallions to use as a fresh topping.
1 Green onion
Prepare the Sauce: Combine the soy sauce, plum extract, mirin, sesame oil, minced garlic, and toasted sesame seeds in a small bowl.
2 tbsp Soy sauce, 1 tbsp Maesil Cheong (Korean plum extract), 1 tbsp Matsul or Mirin (cooking wine), 1 tbsp Sesame oil, 1/2 tbsp Minced garlic, 1/2 tbsp Toasted sesame seeds
Fish Preparation:
Remove the mackerel from the vinegar water and pat it completely dry. Score the skin side with light diagonal cuts to help the oils render perfectly.
Lightly season with salt and pepper if needed.
Fry the Mackerel:
Heat 5 tbsp of olive oil in a pan. Place the mackerel skin-side down first. Fry slowly over medium-low heat until the skin is crispy.
Once the edges turn white (about 2/3 cooked), flip and cook the flesh side for less than a minute.
5 tbsp Olive oli
Assemble the Bibimbap:
Place warm rice in a bowl, cover it with a generous layer of sliced scallions,
1 bowl Steamed rice
and place the crispy mackerel on top.
Drizzle with the Chef Loner style soy sauce dressing.
Enjoy: Flake the mackerel into bite-sized pieces and mix thoroughly with the rice and sauce.