Spicy and Refreshing Saury Stew (Dorumeuk Jjigae)
How to Make a Flavorful Saury Stew
This spicy saury stew, known as Dorumeuk Jjigae, offers a wonderfully refreshing broth without any fishy odor, making it a perfect, hearty meal.
Main Ingredients- 5 Saury fishes (Dorumeuk)
- 1 piece of Radish (approx. 100g)
- 2 Potatoes
- 1/2 Onion
- 2 stalks Green Onions
- 2 Korean Green Peppers (Cheongyang pepper)
- 200g Bean Sprouts
- A little Crown Daisy (Ssukgat)
- A little Coarse Salt (for boiling bean sprouts)
- 4 cups Bean Sprout Broth
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Soup soy sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Cheongju (Rice wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Soup soy sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Cheongju (Rice wine)
Cooking Instructions
Step 1
First, prepare your vegetables. Cut the potatoes and radish into bite-sized cubes, about 2cm in size. Thinly slice the onion and cut the green onions diagonally. Finely chop the Korean green peppers to add a spicy kick.
Step 2
Rinse the fresh bean sprouts thoroughly under running water. Bring a pot of water to a boil, add the bean sprouts, and cook until they are tender. Once cooked, drain the bean sprouts and rinse them under cold water to maintain their crispness. Reserve the bean sprout cooking water; strain it to get about 4 cups of clear bean sprout broth, which will be used as the base for the stew.
Step 3
In a bowl, combine 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp Guk-ganjang, 1/2 Tbsp minced garlic, and 1 Tbsp Cheongju. Mix well to create a flavorful seasoning paste. Carefully wash the saury (Dorumeuk) and trim off the fins with scissors. Handle the saury gently to prevent the roe, if present, from breaking.
Step 4
Now, let’s start cooking the stew. Pour the reserved 4 cups of bean sprout broth into a pot. Add the cubed radish and potatoes. Stir in the prepared seasoning paste. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer until the radish and potatoes are tender and slightly translucent.
Step 5
Once the radish and potatoes are cooked through, gently place the cleaned saury into the pot. Arrange the boiled bean sprouts, sliced onion, diagonally cut green onions, and chopped green peppers on top of the saury. Continue to simmer over medium heat until the saury is cooked. Saury is a delicate fish that cooks quickly and becomes tender, bones and all, so it doesn’t require a long cooking time. When the saury is done, add a handful of fresh crown daisy (or water parsley) on top and let it simmer for just another moment before turning off the heat. Crown daisy can become soft if overcooked, so it’s best added at the very end.
