Mom's Taste: Canned Saury Kimchi Stew Recipe
The original creator's video demonstrates canned saury kimchi stew; it is embedded, not downloaded.
Official cooking video · Mom's Taste · YOUTUBEKkongchi Kimchi Jjigae: Easy Canned Saury and Kimchi Stew (3 Servings)
A practical Korean home-style stew made with canned saury and well-fermented kimchi. Use the liquid from the can for flavor; taste before adding more salt.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse the green onion and optional chilies under running water and cut diagonally. Chop 200 g kimchi. Check that the saury can is not swollen or badly damaged.
- 02
Heat the perilla oil in a pot over medium heat. Stir-fry the kimchi for about 3–4 minutes until softer, reducing heat if it begins to stick.
- 03
Add the canned saury and its liquid. Fill the empty can once with water and add it. Stir in gochugaru, garlic, and 1 tsp doenjang.
- 04
Bring to a boil, then lower to medium-low and simmer for 8–10 minutes until the kimchi softens. Avoid vigorous stirring so the fish stays intact.
- 05
Add green onion and optional chilies and bring back to a simmer. Taste the broth; add up to 1 tsp soy sauce only if needed. If overly sour, add the optional 1 tsp sugar. Serve hot with rice.
Before you cook
Contains fish and soy; soy sauce/doenjang may contain wheat and kimchi may contain fish sauce or salted shrimp. Discard bulging/leaking/damaged cans. Refrigerate leftovers in shallow covered containers within 2 hours at 4°C or below; use within 3–4 days and reheat thoroughly.
Allergens: 생선(꽁치) / Fish (saury) / 魚（サンマ）, 대두·밀(간장·된장 제품에 따라) / Soy and possibly wheat / 大豆・製品によって小麦, 새우·멸치 등(김치에 사용된 액젓이나 젓갈 성분표 확인) / Check kimchi for fish or shrimp seasoning / キムチの魚醤・エビ塩辛表示を確認
Image & source credits
These illustrations stand in for food photos.
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