Saury Kimchi Stew

Ingredients−2servings+

• Ripe Kimchi (or Aged Kimchi)1/4 head (approx. 700-800g)
• Onion1/2
• Green Onion1 handful
• Cheongyang Chili Pepper2
• Red Chili Pepper1/2
• perilla oil2 tablespoons
• Canned Saury1 can
• Minced Garlic1 tablespoon (approx. 20g)
• Minced Ginger1/2 teaspoon (approx. 0.5g)
• mirin3 tablespoons (approx. 30g)
• doenjang1/2 tablespoon (approx. 13g)
• gochujang1/2 tablespoon (approx. 13g)
• Water3 cups (approx. 600ml)
• gochugaru (Korean chili flakes)1 tablespoon (approx. 7g)
• Black Pepper4 pinches

Directions▶ Start cooking

1. Cut 1/4 head (approx. 700-800g) of ripe kimchi (or aged kimchi) into bite-sized pieces.
2. Julienne 1/2 onion.
3. Slice 1 handful of green onion.
4. Slice 2 Cheongyang chili peppers.
5. Diagonally slice 1/2 red chili pepper. (Optional)
6. Add 2 tablespoons of perilla oil to a pot, then add the sliced ripe kimchi and onion.
7. Adjust the heat to medium and stir-fry for about 7-8 minutes until the kimchi softens and the onion becomes translucent.⏱ 8m
8. Reduce the heat to low, then add only the liquid from the canned saury to the pot.
9. Add 1 tablespoon (approx. 20g) of minced garlic, 1/2 teaspoon (approx. 0.5g) of minced ginger, 3 tablespoons (approx. 30g) of mirin, 1/2 tablespoon (approx. 13g) of doenjang, and 1/2 tablespoon (approx. 13g) of gochujang.
10. Adjust the heat back to medium and stir to combine the seasonings well.
11. Once the stew boils, simmer for another 3 minutes.⏱ 3m
12. When the broth has reduced slightly, gently place the reserved saury fillets on top of the kimchi.
13. Add 3 cups (approx. 600ml) of water and 1 tablespoon (approx. 7g) of gochugaru (Korean chili flakes).
14. Adjust the heat to high and once the stew boils, simmer for another 3 minutes.⏱ 3m
15. Add 4 pinches of black pepper.
16. Place the sliced green onion, Cheongyang chili peppers, and red chili pepper on top.
17. Simmer for another 1 minute, and your delicious Saury Kimchi Stew is complete.⏱ 1m

Tips

• Adding the canned saury liquid first and the saury fillets later prevents the fillets from breaking apart.
• Adding doenjang can help remove the fishy taste of the saury.
• Adding gochujang can help balance out an overpowering doenjang flavor.

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