Step 1

First, let’s prepare all the ingredients for your delicious Saury Kimchi Stew. While any napa cabbage kimchi will work, aged kimchi (mukimchi) will give the stew a deeper, more complex flavor. For the broth, you can make your own by boiling water with anchovies, kelp, or seafood, or use a pre-made broth. If preparing broth from scratch feels like too much, a rice rinsing water (saltyul) is a great substitute for a milder, creamier taste. If neither is available, plain water will also work.

Step 2

If you plan to use the flavorful liquid from the canned saury, carefully pour about 1/2 cup into a separate cup. Discard the rest of the liquid. If you prefer not to use the canned saury liquid, drain all the liquid from the can and gently strain the saury pieces to remove excess oil. Be careful not to break up the fish too much.

Step 3

Now, let’s prep the vegetables. Chop the well-fermented kimchi into bite-sized pieces, about 2-3 cm. Finely chop the chili pepper for a touch of heat, and slice the green onion diagonally. The diagonal cut helps the green onion release its subtle sweetness and aroma into the stew.

Step 4

Lightly grease a pot with cooking oil and add the chopped kimchi. Sauté the kimchi over medium-low heat for about 3 minutes. Stir-frying the kimchi mellows its sourness and enhances its savory umami, significantly improving the stew’s flavor. Be sure to stir occasionally to prevent sticking.

Step 5

Once the kimchi is nicely sautéed, pour in the 3 cups (approximately 540ml) of prepared broth (or rice rinsing water). Bring the stew to a boil over high heat and let it simmer vigorously for 5 to 10 minutes. This process helps to tenderize the kimchi and infuse the broth with its flavors. As the stew boils, you might see some foam or impurities rise to the surface; we’ll skim that off in the next step.

Step 6

If your kimchi is particularly sour, or if you prefer a hint of sweetness in your stew, add 1/2 tablespoon of sugar at this stage. This will help to balance the acidity. Adjust the amount to your preference, as too much sugar can make the stew overly sweet.

Step 7

As the stew simmers, gently skim off any foam or impurities that rise to the surface with a spoon. This simple step will result in a cleaner, clearer broth that looks as good as it tastes.

Step 8

Now, it’s time to add the star of the show: the saury! Add the canned saury and the reserved 1/2 cup of saury liquid (if using). Stir in the minced garlic (1/3 Tbsp) and chili powder (1 Tbsp). Finally, add the sliced green onions and chopped chili peppers. Let the stew simmer a bit longer for the flavors to meld. (Tip: Adding about 3 tablespoons of kimchi juice at this point will further boost the umami and spiciness of the broth.)

Step 9

Your delicious Saury Kimchi Stew is ready! Serve it hot with a bowl of rice. The delightful combination of savory saury and spicy kimchi is sure to whet your appetite.

Step 10

[Related Recipes]
– The Ultimate Home-Style Doenjang Jjigae (Soybean Paste Stew) @6949257
– Refreshing and Hearty Tuna and Potato Soup @6948788
– Fiery Spicy Bean Sprout Kimchi Stew @6943810