Savory and Deep Flavored Saengchi Kimchi Stew Recipe
Savory and Deep Flavored Saengchi Kimchi Stew Recipe
How to Make Saengchi Kimchi Stew with Aged Kimchi: A True Rice Thief!
I recently visited a traditional market and found two large, fresh saengchi (mackerel pike) for only 5,000 won! Since it was around kimchi-making season, my aged kimchi was perfectly fermented, and I felt like making a hearty kimchi stew today. Usually, when making kimchi stew with mackerel, the fish has a lot of oil, which can sometimes make it taste a bit too rich. However, using saengchi resulted in a wonderfully clean and savory flavor, making both the kimchi and the fish incredibly delicious. It’s easy to make and doesn’t require many ingredients, making it a perfect and satisfying meal. Today, I highly recommend this Saengchi Kimchi Stew that will surely make you finish a bowl of rice in no time! ^^
Ingredients- 1 head of Kimchi (aged/fermented)
- 2 Saengchi (mackerel pike)
- 1 stalk of Green Onion
- 3 Tbsp minced Garlic
- 1/2 Tbsp Ginger (or ginger powder)
- 2 Tbsp Anchovy Fish Sauce
- 4 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Cheongyang Peppers (spicy Korean chili peppers)
- 1/2 Tbsp Sugar
- 1/2 Onion
Cooking Instructions
Step 1
Thickly slice half an onion into 1 cm pieces and spread them on the bottom of the pot. This prevents the kimchi from sticking to the bottom and adds a subtle sweetness to the stew as it cooks.
Step 2
Slice the green onion and Cheongyang peppers diagonally. Mince the garlic finely. These aromatics will blend together to enhance the flavor of the kimchi stew.
Step 3
When using aged kimchi, roughly scraping out the filling will result in a cleaner broth. However, if your aged kimchi has a lot of shredded radish in it, like mine did, it’s perfectly fine to leave it in. The radish will contribute to a refreshing and clear taste in the broth! ^^
Step 4
Cut the head of kimchi in half lengthwise, keeping the tough stem end intact, and place it on top of the sliced onions in the pot. Arranging the kimchi with the stems pointing upwards looks appealing.
Step 5
Now, sprinkle the red pepper flakes, minced garlic, and sugar evenly over the kimchi. Then, add enough water to cover the kimchi about halfway (approximately 1 liter). I also added 2-3 ladles of kimchi juice; if your kimchi is very sour, omit the juice and use only plain water to adjust the sourness.
Step 6
Once the liquid begins to boil, cover the pot and simmer on medium heat for about 40 minutes to tenderize the kimchi. This step allows the kimchi to soften and absorb the seasonings, deepening the flavor.
Step 7
While the kimchi is cooking, cut the saengchi into serving-sized pieces for stew. Thoroughly clean out the innards and lightly season the fish pieces with salt. This helps to remove any fishiness and allows the fish to absorb flavor.
Step 8
When you notice that the kimchi has softened and the stalks are becoming tender, it’s the right time to add the saengchi. Adding the fish after the kimchi is sufficiently tender ensures that the flavors meld well without the fish breaking apart.
Step 9
Arrange the cut saengchi pieces into the kimchi stew. At this stage, keep the lid off and let the stew come to a rolling boil until the fish turns opaque and is cooked through. Cooking with the lid off allows any fishy odors to evaporate.
Step 10
Once the fish is partially cooked, cover the pot and continue to simmer for another 10 minutes to ensure the saengchi is thoroughly cooked. Cooking with the lid on at this stage helps to keep the fish moist and succulent by trapping its juices.
Step 11
After the fish is well-cooked, add the anchovy fish sauce to season the stew. Then, add the prepared green onions and Cheongyang peppers and simmer for a short while longer. If the seasoning is not quite right, adjust with additional salt or soy sauce to your taste.
Step 12
The stew is ready when the fish, green onions, and peppers are well combined and the flavors have melded beautifully! It’s important not to add the fish too early, as it can break apart while the kimchi is stewing for a long time. Adding it later ensures the fish stays intact.
Step 13
Ta-da! Your delicious Saengchi Kimchi Stew is complete. The flavors have nicely infused the fish, and the kimchi is perfectly tender and not mushy! ^^
Step 14
The juicy and flaky saengchi is absolutely wonderful! If you feel the broth lacks umami, adding a bit more chicken powder or anchovy fish sauce will bring out an even richer and more complex flavor. ^^
