Spicy and Savory Canned Saury Stew (Ggongchi Jjigae)
A Must-Try Stew: Hearty Canned Saury Stew
This Ggongchi Jjigae, featuring tender, well-cooked potatoes and a spicy, flavorful broth, is always the first to disappear from the table. It’s a deeply satisfying and comforting stew that’s surprisingly easy to make with canned saury.
Main Ingredients- 1 can Saury (including the liquid)
- 3 Potatoes (medium-sized)
- 1/2 stalk Green Onion
Seasoning- 1 Tbsp Ssamjang (Korean fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (anchovy)
- 300ml Water
- 1 Tbsp Ssamjang (Korean fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (anchovy)
- 300ml Water
Cooking Instructions
Step 1
Start by preparing the potatoes, which are key to the stew’s texture and flavor. Peel the 3 medium-sized potatoes and cut them into bite-sized cubes, about 2cm thick. Place the cubed potatoes in a pot and add 1 tablespoon of ssamjang. Gently toss the potatoes to coat them evenly with the ssamjang. Ssamjang helps to remove any fishy odor from the saury and adds a rich umami depth to the stew.
Step 2
After coating the potatoes with ssamjang, add 300ml of water (approximately 1.5 standard Korean paper cups). Bring the pot to a boil over high heat. Cover the pot and let it simmer until the potatoes are very tender, which should take about 10-15 minutes. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
Step 3
Once the potatoes are almost fully cooked, prepare the canned saury. Pour the entire can of saury, including the liquid, into the pot. Canned saury is great because it’s edible bone-in, providing calcium, and its savory flavor enhances the stew. You can carefully transfer the saury and potatoes to an earthenware pot (ttukbaegi) if desired for serving, or simply continue cooking in the same pot.
Step 4
After adding the saury, season the stew with 2 tablespoons of gochugaru (Korean chili flakes) and 1 tablespoon of fish sauce. Gently mix the saury into the broth using chopsticks, ensuring the seasoning is distributed evenly. Fish sauce is recommended to eliminate any lingering fishiness, but soy sauce can also be used. Reduce the heat to low and simmer for about 5 more minutes, allowing the flavors of the saury to meld beautifully with the broth.
Step 5
Finally, add the green onion for a fresh, aromatic finish. Slice 1/2 stalk of green onion diagonally and add it to the simmering stew. Stir gently. The slightly pungent aroma of the green onion will infuse the stew, making it even more delicious. Simmer for another minute or two until the green onion is slightly softened. Turn off the heat and serve your hearty Ggongchi Jjigae immediately with a bowl of rice. Enjoy this comforting and flavorful meal!
