Rich Saury Kimchi Stew with Young Radish and Crown Daisy
Rich Saury Kimchi Stew with Young Radish and Crown Daisy
Deep and Savory Saury Kimchi Stew: An Easy Recipe with Canned Saury
Experience the ultimate comfort food: a hearty and flavorful saury kimchi stew! This recipe combines the richness of canned saury with the refreshing tang of fermented young radish and crown daisy kimchi. The broth is incredibly savory, making every spoonful a delight. Perfect for a cozy meal!
Main Ingredients- 2 handfuls of ripe young radish and crown daisy kimchi (approx. 300g)
- 2 cans of saury (approx. 600g)
- 1/2 onion, thinly sliced
- 2 Korean green chili peppers, finely chopped
- 2 Tbsp sugar (for kimchi seasoning)
- 1 stalk of green onion, diagonally sliced
- 2 cups of rice water (approx. 400ml)
- 3 Tbsp sesame oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp, minced
- 1 Tbsp doenjang (soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 tsp black pepper
- 1 Tbsp chicken stock (optional, for enhanced umami!)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp, minced
- 1 Tbsp doenjang (soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 tsp black pepper
- 1 Tbsp chicken stock (optional, for enhanced umami!)
Cooking Instructions
Step 1
First, prepare 2 cans of saury. This is approximately 600g. We’ll be using the flavorful liquid from the can in our stew!
Step 2
Cut the ripe young radish and crown daisy kimchi into bite-sized pieces. Gently squeeze out some excess kimchi juice, then toss the kimchi with 2 tablespoons of sugar. The sugar will help balance the sourness and deepen the flavor.
Step 3
Instead of anchovy or kelp broth, use the cloudy water leftover from rinsing rice. This rice water will help neutralize any fishy odors and create a smoother, more savory broth. Prepare about 2 cups (400ml).
Step 4
Prepare the vegetables for the stew: thinly slice 1/2 onion and finely chop 2 Korean green chili peppers. Diagonally slice 1 stalk of green onion.
Step 5
Open the saury cans. Carefully transfer the saury pieces to a separate plate, and pour the remaining liquid into a bowl. Be gentle to avoid breaking the delicate fish.
Step 6
Now, let’s start cooking the stew. In a pot, heat 1 tablespoon of cooking oil and 2 tablespoons of sesame oil over medium heat. Add the sugar-coated kimchi and stir-fry until it softens and the raw smell disappears. This step is key for a great flavor base.
Step 7
Once the kimchi is well-fried, pour in the prepared rice water and the reserved saury liquid. Add the seasoning ingredients: 1 Tbsp minced garlic, 1 Tbsp minced salted shrimp, 1 Tbsp doenjang, 2 Tbsp gochugaru, 1 Tbsp maesil-cheong, and 1 Tbsp chicken stock. Whisk everything together and bring to a boil, then simmer over medium heat until the kimchi is tender.
Step 8
When the kimchi has softened, carefully add the reserved saury pieces to the pot. Arrange the sliced onions and chopped green chilies on top. Let it simmer gently to allow the flavors to meld.
Step 9
Finally, add the diagonally sliced green onions and sprinkle with 1 tsp of black pepper. Continue to simmer for about 5-7 minutes, or until all the ingredients are cooked through and the broth has slightly thickened.
Step 10
Your delicious saury kimchi stew is ready! The saury pieces remain intact, tender, and flavorful, perfectly complementing the zesty kimchi and the deeply savory broth. This stew is a true ‘rice thief’ – it’ll have you finishing your rice in no time. Enjoy it piping hot!
