Flavorful Saury Kimchi Stew (for Camping)
Flavorful Saury Kimchi Stew (for Camping)
Super Easy Camping Saury Kimchi Stew / Camping Menu Idea
You can enjoy a delicious kimchi stew that even kids will love at the campsite, with just kimchi, canned saury, and a few other ingredients. The broth is refreshingly savory, and the potatoes and tofu soak up the kimchi’s flavor, making it a satisfying meal that requires no other side dishes.
Main Ingredients- Fermented Kimchi: 400g
- Canned Saury: 1 can
- Tofu: 1 block (approx. 300g)
- Potato: 1 medium
- Green Onion: 40g (approx. 1/2 stalk)
- Cheongyang Pepper: 1
- Water: 700ml (approx. 3.5 cups)
Seasoning Ingredients- Red Pepper Powder: 2 Tbsp
- Fish Sauce (or Anchovy Extract): 3 Tbsp (if unavailable, use 2 Tbsp Soy Sauce + 1 Tbsp Fish Sauce)
- Minced Garlic: 1 Tbsp
- Cooking Wine (Mirin): 1 Tbsp
- Cooking Oil: A little
- Red Pepper Powder: 2 Tbsp
- Fish Sauce (or Anchovy Extract): 3 Tbsp (if unavailable, use 2 Tbsp Soy Sauce + 1 Tbsp Fish Sauce)
- Minced Garlic: 1 Tbsp
- Cooking Wine (Mirin): 1 Tbsp
- Cooking Oil: A little
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. Cut the tofu into approximately 2cm thick square pieces.
Step 2
Open the canned saury and separate the fish from the liquid. If the saury pieces are too large, cut them in half with scissors for easier eating. If you prefer a cleaner-tasting kimchi stew, you can omit the saury liquid; however, if you desire a richer, deeper broth flavor, use the liquid as is. Peel the potato, slice it into rounds about 1.5cm thick, and then cut each round into quarters.
Step 3
Slice the green onion thinly on an angle (about 0.5cm thick). Remove the stem from the Cheongyang pepper and slice it thinly on an angle.
Step 4
In a pot or camping cooker with a good depth, add the chopped kimchi. Drizzle in a little cooking oil and sauté the kimchi over medium heat for 2-3 minutes until it becomes slightly translucent. This step significantly enhances the flavor of the kimchi stew.
Step 5
Once the kimchi is sautéed, pour in the 700ml of water and add the quartered potatoes. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes, or until the potatoes are slightly tender.
Step 6
When the potatoes are partially cooked, add the canned saury and the saury liquid (if using). Stir in the red pepper powder (2 Tbsp), minced garlic (1 Tbsp), fish sauce/anchovy extract (3 Tbsp), and cooking wine (1 Tbsp). Mix well. Cover and simmer over medium heat for about 7-10 minutes, allowing the flavors of the saury and kimchi to meld into the broth.
Step 7
Finally, add the sliced green onions and Cheongyang peppers. Let it simmer for another minute or two until the aromatics are fragrant, then turn off the heat and serve. To prevent the tofu from breaking apart, avoid overcooking it.
