Spicy Saury Kimchi Stew (Kkongchi Kimchi Jjigae): A Perfect Rice Companion!
Hearty and Spicy Saury Kimchi Stew Recipe
When you have slightly sour kimchi leftover, transform it into a delicious stew with a can of saury! The fantastic harmony of saury and well-fermented kimchi creates a deep and rich flavor. This stew is like magic, making the whole family finish their rice bowls in no time. It’s a simple yet precious dish that graces our dining table. Get ready to fall in love with the irresistible charm of Saury Kimchi Stew, where every grain of rice goes down smoothly!
Main Ingredients
- 1 can Saury (Kkongchi) in a can
- 1/4 head well-fermented Kimchi (approx. 300g)
- 1/5 Onion (small size)
- 1 slice Radish (approx. 50g)
Seasonings & Others
- 2 Tbsp Sugar
- 1 Tbsp Perilla Oil
- Water (enough to cover ingredients, approx. 3-4 cups)
- Kimchi brine (optional, approx. 1/2 cup)
- 2 Tbsp Sugar
- 1 Tbsp Perilla Oil
- Water (enough to cover ingredients, approx. 3-4 cups)
- Kimchi brine (optional, approx. 1/2 cup)
Cooking Instructions
Step 1
Before you begin cooking, prepare all the necessary ingredients. Slice the radish into thin, half-moon shapes (about 0.5cm thick), and thinly slice the onion. Cut the kimchi into bite-sized pieces. Drain the liquid from the saury can and set aside.
Step 2
In a ttukbaegi (earthenware pot) or a regular pot, place the sliced radish at the bottom. Then, add the saury from the can, including its reserved liquid, followed by the cut kimchi on top. Layering the ingredients this way helps to extract more flavor into the broth.
Step 3
Evenly sprinkle 2 tablespoons of sugar and 1 tablespoon of perilla oil over the kimchi. The sugar will gently balance the sourness of the kimchi, while the perilla oil adds a nutty aroma.
Step 4
Now it’s time to add the water. Pour in enough water to generously cover all the ingredients – the saury, kimchi, and radish. If you want to add an extra layer of savory depth and spiciness, you can also include about 1/2 cup of the kimchi brine.
Step 5
Using a spatula or spoon, gently spread and mix the ingredients and seasonings within the pot to ensure they are evenly distributed. Cover with a lid and bring to a rolling boil over high heat. Once it starts boiling vigorously, reduce the heat to medium.
Step 6
As the stew boils, you might notice a slight fishy aroma from the saury. Adding the sliced onions at this stage helps to neutralize this smell and makes the broth taste even more refreshing. Continue to simmer over medium heat for about 10-15 minutes, or until the radish becomes translucent and the kimchi is tender. Taste the stew and add a pinch of salt if needed to adjust the seasoning.
Step 7
Transfer the deliciously cooked Saury Kimchi Stew to individual bowls or serve directly from the ttukbaegi while it’s piping hot. Enjoy this comforting and flavorful stew with a bowl of steamed white rice!
