Easy and Delicious Saury Kimchi Stew
Easy and Delicious Saury Kimchi Stew
Simple Camping Dish! Saury Kimchi Stew Recipe with Deep Flavor from Canned Saury
Enjoy Korean soul food, Kimchi Jjigae, in an even simpler and deeper flavor using canned saury! Here’s a recipe for Saury Kimchi Jjigae that will make you finish a bowl of rice in no time, whether you’re camping or at home.
Main Ingredients- 1 can Saury (including the liquid)
- 300ml Well-fermented Kimchi (without the liquid)
- 600ml Kelp Stock
- 1/2 Onion
- 1 Shiitake Mushroom
- 1 Scallion
- 2 Korean Hot Peppers (Cheongyang peppers)
Seasoning Ingredients- 1.5 Tbsp Perilla Oil
- 0.5 Tbsp Brown Sugar
- 1 Tbsp Anchovy Fish Sauce
- 0.5 Tbsp Ginger Wine (or cooking wine)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Salt (for seasoning)
- Pinch of Black Pepper
- 1.5 Tbsp Perilla Oil
- 0.5 Tbsp Brown Sugar
- 1 Tbsp Anchovy Fish Sauce
- 0.5 Tbsp Ginger Wine (or cooking wine)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Salt (for seasoning)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious Saury Kimchi Stew. Fresh ingredients are the start of a great meal.
Step 2
Open the can of saury and inspect the contents. Remove any tough bones or impurities if necessary. Do not discard the canned liquid; it will be used in the stew. Chop the well-fermented kimchi into bite-sized pieces (about 2-3cm).
Step 3
Trim the tough stems from the shiitake mushrooms and slice them thickly. Slice the onion similarly. Finely chop the scallion and Korean hot peppers to add a spicy kick and aroma at the end.
Step 4
Heat 1.5 tablespoons of perilla oil in a pot over medium heat. Add the chopped kimchi and stir-fry for about 3 minutes until softened. Add 0.5 tablespoon of brown sugar to balance the sourness of the kimchi and enhance its umami.
Step 5
Once the kimchi is softened, pour in 600ml of kelp stock and 200ml of the saury can liquid. Add the sliced shiitake mushrooms and onion. Cover the pot and simmer over medium heat for about 10 minutes until the vegetables are tender.
Step 6
After the broth has simmered and the flavors have melded, carefully add the canned saury to the pot. Gently place the saury to prevent it from breaking apart.
Step 7
Add 1 tablespoon of anchovy fish sauce, 0.5 tablespoon of ginger wine, and 1 tablespoon of gochugaru. Simmer for another 3 minutes to develop the flavors. Taste and adjust seasoning with salt if needed, according to your preference.
Step 8
Finally, add the chopped scallions, Korean hot peppers, and a pinch of black pepper for extra flavor. This step enhances the spicy and refreshing taste.
Step 9
Bring the stew to a final boil, allowing all the ingredients to meld together. Your delicious Saury Kimchi Stew is now ready! Enjoy it with a hot bowl of rice.
