Hearty and Savory Saury Kimchi Stew (Baek Jong-won Style)
Hearty and Savory Saury Kimchi Stew (Baek Jong-won Style)
Easy Saury Kimchi Stew Recipe using Canned Saury – Baek Jong-won’s Method
Here’s a recipe for a comforting and flavorful Saury Kimchi Stew, made easily at home. We’ll use canned saury to bring out a deep, spicy broth, enhanced with Baek Jong-won’s expert tips for a perfect result. Get ready for a classic Korean comfort food that’s sure to satisfy!
Main Ingredients- 1 can (approx. 15 oz) Saury (including the liquid)
- 200g (about 1.5 cups) Well-fermented Kimchi
- 1 Cheongyang chili pepper (or Serrano)
- 1 Red chili pepper (like Fresno or bell pepper for color)
- 1/2 stalk Green onion (scallion)
Seasoning Ingredients- 1 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce (Guk-ganjang preferred, or regular soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1 tsp Doenjang (fermented soybean paste)
- 1 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce (Guk-ganjang preferred, or regular soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1 tsp Doenjang (fermented soybean paste)
Cooking Instructions
Step 1
Start with one can of saury, the star of this delicious stew. Don’t discard the liquid; we’ll use all of it for maximum flavor. The canned saury provides tender meat and a rich umami base.
Step 2
Prepare your aromatics and vegetables. Finely chop 1 Cheongyang chili pepper for a spicy kick and 1 red chili pepper for color and a mild sweetness. Slice 1/2 stalk of green onion diagonally. The fragrant green onion will add another layer of complexity to the stew.
Step 3
Heat a pot or deep pan over medium heat. Add 1 tablespoon of perilla oil (or sesame oil) and stir-fry about 200g of well-fermented, chopped kimchi until softened and fragrant. Stir-frying the kimchi mellows its sharpness and deepens its flavor.
Step 4
Once the kimchi is softened, open the can of saury and add both the fish and its liquid to the pot. The canned liquid is packed with flavor! For the right amount of broth, add water equivalent to the volume of the saury can (about 200-250ml). Baek Jong-won often emphasizes using all the liquid from the can.
Step 5
Add 1 tablespoon of gochugaru (Korean chili flakes) for a vibrant color and spicy depth. You can adjust this amount based on your preferred spice level and the spiciness of your kimchi.
Step 6
Stir in 1 tablespoon of soy sauce to enhance the savory notes and season the stew. Korean soup soy sauce (Guk-ganjang) is recommended for a cleaner, deeper flavor, but regular soy sauce works too.
Step 7
Add 1 tablespoon of sugar. This isn’t for sweetness, but to balance the acidity of the kimchi and create a more harmonious flavor profile.
Step 8
Incorporate 1 tablespoon of minced garlic. Garlic is essential for its pungent aroma and savory contribution, complementing the saury and kimchi beautifully.
Step 9
Finally, add 1 teaspoon of doenjang (fermented soybean paste). This adds a subtle depth and complexity without overpowering the other flavors. Stir everything together well to combine the seasonings.
Step 10
After mixing in all the seasonings, arrange the chopped chili peppers and green onions on top of the stew. Bring it to a boil over high heat, then reduce to medium-low, cover, and simmer for about 10-15 minutes. This allows all the flavors to meld together. Skim off any foam that rises to the surface for a clearer broth. Taste and adjust seasoning with salt or more soy sauce if needed before serving.
Step 11
Your delicious and hearty Saury Kimchi Stew is ready! Serve piping hot with a bowl of steamed rice. Any leftovers can be refrigerated and reheated, often tasting even better the next day as the flavors deepen further.
