Spicy Saury Kimchi Jjigae (Kimchi Stew with Saury) in 10 Minutes
A savory stew made with aged sour kimchi stir-fried in perilla oil and canned saury, cooked without any fishiness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimchi jjigae uses canned saury to eliminate fishy odors while bringing out deep savory flavors. Aged sour kimchi is stir-fried in perilla oil, then simmered spicy with anchovy broth and seasonings; kept lightly seasoned, it also makes a great pairing with drinks.
- Servings
- 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Canned pacific saury400 g
- Aged sour kimchi1/4 head (1 clove)
- Onion1/2
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Large green onion (daepa)1/2 stalk
- Perilla oil2 tbsp
- Kimchi brine1 cup
- Anchovy broth3 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Shake off the seasonings from the aged sour kimchi and cut it into bite-sized pieces.
- I drained the liquid from the canned saury before using it. If you want to add the canned liquid to the stew, it amounts to about 1 cup, so just reduce the broth by 1 cup when simmering.
- You can adjust the amount of sugar depending on how sour your kimchi is.
Steps
Shake off the seasonings from the aged sour kimchi and cut it into bite-sized pieces.
I drained the liquid from the canned saury before using it.
If you want to add the canned liquid to the stew, it amounts to about 1 cup, so just reduce the broth by 1 cup when simmering.
Prepare the large green onion, spicy Cheongyang chili pepper, red chili pepper, and onion, slicing them to moderate thickness.
Drizzle perilla oil in a pot and stir-fry the kimchi thoroughly until it turns translucent.
Pour in the kimchi brine and anchovy broth.
Add the saury and all the seasonings, then simmer gently for about 10 minutes.
Since the kimchi, kimchi brine, and saury already contain salt, I did not add extra salt, but taste it and adjust with salt or soup soy sauce if it tastes bland.
You can also adjust the amount of sugar depending on how sour your kimchi is.
Add the onion, chili peppers, and large green onion, then simmer until softened to finish.
Ppunwife's tips
- If you want to add the canned liquid to the stew, it amounts to about 1 cup, so just reduce the broth by 1 cup when simmering.
- Since the kimchi, kimchi brine, and saury already contain salt, I did not add extra salt, but taste it and adjust with salt or soup soy sauce if it tastes bland.
- You can adjust the amount of sugar depending on how sour your kimchi is.
FAQ
Can I add the liquid from the canned saury to the stew?
When adding the canned liquid, it measures about 1 cup, so you can simply reduce the prepared broth by 1 cup when simmering.
How do I adjust the seasoning if the stew tastes bland?
The kimchi and canned fish contain natural saltiness, but after tasting, you can add salt or soup soy sauce to adjust the seasoning if it is too bland.
How should I adjust the sugar if the kimchi is very sour?
You can adjust the amount of sugar to taste depending on how ripe the kimchi is to balance the tartness.
Can I use plain water or another broth instead of anchovy broth? AI-generated
Generally, you can freely use rice water, store-bought kelp broth, or plain water instead of anchovy broth.
