Spicy and Deep Flavor! Saury Kimchi Stew Golden Recipe
How to Make Saury Kimchi Stew Easily at Home
Surprisingly delicious! I never thought canned saury could make such a tasty kimchi stew! This recipe, inspired by Baek Jong-won’s method, ensures success for everyone. Enjoy a flavorful saury kimchi stew without any fishy smell! If you’re craving a spicy kick, try making this 🙂
Ingredients
- 1 can (280g) Canned Saury
- 1/2 head Well-fermented Kimchi
- 1 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 1/2 stalk Green Onion
- 1-2 Korean Green Chilies
- 1/2 Tbsp Gochugaru (Korean Chili Flakes) (Optional)
Cooking Instructions
Step 1
First, fill about 2/3 of a Korean earthenware pot (ttukbaegi) with kimchi, cut into bite-sized pieces. Stir-fry the kimchi over medium heat for about 2-3 minutes until it softens, which will deepen its flavor.
Step 2
Add the entire can of saury, including the oil and liquid, on top of the stir-fried kimchi. The oil and liquid from the can add a lot of flavor, so don’t discard them. Then, add about 1 cup (200ml) of water, enough to cover the ingredients.
Step 3
Once the stew starts to bubble, add 1 tablespoon of doenjang for a rich, savory taste and 1 tablespoon of minced garlic to enhance the umami. Stir well to dissolve the doenjang completely.
Step 4
If you prefer a spicier stew, finely chop 1-2 Korean green chilies and add them to your liking. Removing the seeds will help control the heat level.
Step 5
Gochugaru is optional. It adds color and a bit of extra spice, but if your kimchi is already quite spicy and flavorful, you can omit it. Add about 1/2 tablespoon if you choose to use it.
Step 6
Let the stew simmer again until all the ingredients are well combined and the flavors meld together. This is when your delicious Saury Kimchi Stew is ready! Reducing the heat and simmering gently will allow the flavors to infuse more deeply into the broth.
Step 7
While it’s delicious right away, letting the freshly boiled stew cool down slightly and then reheating it allows the kimchi flavors to fully penetrate the broth, resulting in an even richer and more profound taste. You’ll find yourself wanting another bowl of rice!
