Winter Delicacy! Spicy Kimchi Stew with Abundant Pacific Saury
Utilizing Frozen Stash! A Special and Delicious Kimchi Stew with Seasonal Pacific Saury
Introducing a special kimchi stew that will warm your body and soul on a cold winter day! This stew, made with plenty of fresh Pacific saury, a delicacy from Sokcho on the East Coast, boasts a perfectly spicy and refreshing broth. High in protein and low in calories, Pacific saury’s tender texture and mild flavor elevate the kimchi stew’s taste. The delightful balance between the sourness of well-fermented kimchi and the savory richness of the saury makes it an irresistible rice thief. Enjoy a delightful meal with your whole family with this special kimchi stew that will have you finishing your rice bowl in no time! This stew alone creates a magnificent meal without the need for numerous side dishes.
Main Ingredients
- 10 Pacific Saury, cleaned (heads and tails removed)
- 120g Well-fermented Kimchi
- 50g Crisp Bean Sprouts
- 1/3 block Firm Tofu
- 50g Zucchini
- 1 stalk Green Onion
- 2 Cheongyang Peppers
- 2 pieces Dried Kelp (Kombu)
Cooking Instructions
Step 1
Prepare all the key ingredients that will determine the flavor of today’s dish. Fresh ingredients are crucial for a delicious stew.
Step 2
Rinse the cleaned Pacific saury under running water, pat dry, and cut into bite-sized pieces (about 5-7cm). Squeeze out excess liquid from the kimchi and cut it into similar bite-sized pieces.
Step 3
Dice the tofu into 1.5cm cubes. Dice the zucchini into similar-sized cubes. Slice the green onion diagonally (about 0.5cm thick) and thinly slice the cheongyang peppers diagonally, removing the seeds to add a pleasant spiciness.
Step 4
Heat a pot over medium-low heat and add 3 tablespoons of perilla oil. Add the chopped kimchi and stir-fry until it becomes soft and wilted, about 3-5 minutes. This process deepens the kimchi’s flavor. Add 0.5 tablespoon of brown sugar while stir-frying to balance the sourness and add a touch of sweetness, making the stew even more delicious.
Step 5
Once the kimchi is well-stir-fried, pour in 3-4 cups of rice water. Add the bean sprouts and dried kelp pieces. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes. This allows the bean sprouts to become crisp-tender and the kelp to infuse its deep flavor into the broth.
Step 6
After 5 minutes, carefully remove the kelp pieces from the stew, as overcooking can result in a bitter taste. Now, add the prepared Pacific saury and let it simmer. The saury will release its savory flavor into the stew as it cooks.
Step 7
Once the stew returns to a simmer after adding the saury, stir in 1 tablespoon of red pepper flakes, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 0.5 tablespoon of doenjang, and 2 tablespoons of soup soy sauce. Mix well and continue to simmer over medium-low heat for 5-10 minutes, allowing the saury to cook through and the flavors to meld.
Step 8
Once the seasonings have melded well, add the diced zucchini and tofu and cook together. Simmer for about 3-5 minutes until the zucchini is translucent and tender. Finally, add the diagonally sliced green onion and cheongyang peppers, and simmer briefly. This will infuse the stew with a refreshing aroma and a pleasant heat.
Step 9
Taste the stew and adjust the seasoning with salt if needed. Your delicious Pacific Saury Kimchi Stew is now complete! Enjoy it with a hot bowl of rice.
