Savory Saury Kimchi Stew
Easy Saury Kimchi Stew Recipe: A Rice-Stealing Dish Made with Aged Kimchi and Canned Saury
This is a go-to dish that I make when I can’t think of a good dinner menu. All you need are canned saury, which I always keep as a backup, and kimchi. This recipe is a true ‘rice thief’ that you can easily prepare for a delicious home-cooked meal.
Main Ingredients- Canned Saury (300g)
- 1/4 head Aged Kimchi (well-fermented)
- 200ml Water
- 1/2 ladle Kimchi Juice (optional, adds depth of flavor)
Cooking Instructions
Step 1
First, prepare the kimchi. Chop about 1/4 head of aged kimchi into bite-sized pieces (approximately 2-3 cm). If you have some kimchi juice from the fermented kimchi, set aside about half a ladleful, as it will add a deeper flavor to the stew later.
Step 2
We’ll be using one can of saury (300g). Open the can and set aside the liquid for a moment. Pour only the canned saury liquid over the chopped kimchi. Place the kimchi in a pot and simmer over medium-low heat for about 5 minutes to pre-cook the kimchi. This step softens the kimchi and allows it to absorb flavors better.
Step 3
Once the kimchi has been slightly cooked, add 200ml of water to the pot. Then, arrange the saury from the can on top of the kimchi. It’s best to add the saury with its bones, as this makes the broth more flavorful and refreshing.
Step 4
It’s time to add the seasonings to blend the saury and kimchi. First, add 0.5 tablespoon of minced garlic. Garlic is essential for removing any fishy odor and enhancing the overall aroma.
Step 5
Next, add 1.5 tablespoons of gochugaru (Korean chili flakes) for a bit of spiciness. You can adjust the amount to your preference. After adding all the seasonings, bring it to a boil over medium heat.
Step 6
While the stew is simmering, prepare the aromatics. Wash and peel half an onion, then slice it thinly into strips. The sliced onion will add a subtle sweetness and refreshing quality to the saury kimchi stew.
Step 7
Once the stew comes to a rolling boil, add the sliced onion. Then, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 15 minutes, or until the kimchi becomes completely tender and soft. Fully cooked kimchi is easier to eat, even with bones, and develops a richer flavor.
Step 8
When the kimchi is tender and well-cooked, it’s time to adjust the final seasoning. Add 1 tablespoon of soy sauce for soup (Guk-ganjang). Guk-ganjang balances the flavors with the kimchi’s natural saltiness. Taste and add more soy sauce or salt if needed.
Step 9
Simmer for another few minutes after adding the soy sauce, and your delicious Saury Kimchi Stew is ready! I prefer a slightly soupy consistency, so I finished it with a little broth. This saury kimchi stew is amazing served over rice – it’s truly a dish that makes you want to eat more and more! Even a first grader enjoyed it immensely. Enjoy this hearty and satisfying meal!
