Hearty Saury & Zucchini Kimchi Stew: A Satisfying Meal
Hearty Saury & Zucchini Kimchi Stew: A Satisfying Meal
Hearty Saury & Zucchini Kimchi Stew
This saury and zucchini kimchi stew is packed with flavor from aged kimchi, fresh zucchini, and tender potatoes. Using canned saury adds a wonderful umami depth, while the generous portions of zucchini and potato make it incredibly satisfying. The spicy yet subtly sweet broth is so delicious, it’ll have you finishing your rice in no time! Enjoy a nutritious and fulfilling meal with plenty of hearty ingredients.
Main Ingredients- About 1/2 cup aged kimchi
- 3 small potatoes
- 1/4 zucchini
- 1 tomato
- 1 can saury (fish)
- 1 piece dried kelp (kombu)
- 1 green chili pepper
Seasoning- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 10 Tbsp kimchi juice (from kkakdugi or regular kimchi)
- 5 Tbsp regular kimchi juice
- 1/2 Tbsp ssamjang (Korean soybean paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 10 Tbsp kimchi juice (from kkakdugi or regular kimchi)
- 5 Tbsp regular kimchi juice
- 1/2 Tbsp ssamjang (Korean soybean paste)
Cooking Instructions
Step 1
Line the bottom of a pot with the aged kimchi. Sprinkle 1 Tbsp of sugar evenly over the kimchi; the sugar helps mellow the kimchi’s sourness and enhances its savory flavor. Peel the potatoes and cut them into thick slices, about 1.5 cm (0.6 inches) thick, and layer them over the kimchi.
Step 2
Drain some of the oil from the canned saury and add it to the pot along with 1 Tbsp of minced garlic and the piece of dried kelp. Add enough water to just cover the ingredients. Bring to a boil over high heat.
Step 3
Once the stew begins to boil, add 10 Tbsp of kimchi juice (from kkakdugi or other kimchi) and 5 Tbsp of regular kimchi juice for a deeper broth flavor. Add the sliced zucchini and continue to simmer. Cook the zucchini until it’s tender but not mushy.
Step 4
Remove the stem from the tomato, cut it in half, then place it over the stew pot and cut the remaining halves into bite-sized pieces (about quarters) directly into the stew. The tomato will add natural sweetness and flavor as it cooks.
Step 5
Add the diagonally sliced green chili pepper and 1/2 Tbsp of ssamjang, stirring to combine. Ssamjang adds a savory and umami depth to the broth, balancing the overall flavors. Simmer until all ingredients are well combined, then taste. (If it’s too spicy at this point, you can add a little more water or kimchi juice.)
Step 6
If the potatoes are not cooked through, cook them separately in a small pot with water. Once the potatoes are fully cooked, turn off the heat and carefully add them to the stew pot. This method ensures the potatoes remain intact and are delicious.
