Spicy and Rich Saury Kimchi Stew: The Ultimate Recipe
How to Make Delicious Saury Kimchi Stew with Canned Saury: A Simple Recipe
With just one can of saury and aged kimchi, you can easily whip up a deeply flavorful kimchi stew. This recipe is perfect for a quick and simple meal, as the natural umami from the aged kimchi and the canned saury create a rich taste without the need for complex seasonings. Here’s how to make a guaranteed delicious saury kimchi stew that anyone can easily prepare, utilizing canned saury for a satisfying dish.
Ingredients- 1 can (400g) Canned Saury
- 1/4 head Aged Kimchi (well-fermented)
- 1/3 Onion
- 1/2 stalk Green Onion
- 1-2 Chili Peppers (fresh, red or green, adjust to your spice preference)
- 500ml Anchovy Broth (about 2.5 cups)
- 1 cup Kimchi Brine (about 1 cup)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar (adjust based on kimchi’s sourness)
- 1 Tbsp Minced Garlic
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, prepare 1/4 head of aged kimchi and chop it into bite-sized pieces, about 2-3 cm long. Slice the onion thinly and cut the green onion and chili peppers diagonally. We’re using two chili peppers for a nice kick, but feel free to adjust the amount based on your spice preference.
Step 2
Heat about 2 tablespoons of perilla oil in a pot over medium-low heat. Add the chopped kimchi and stir-fry it until fragrant and slightly softened. Stirring occasionally will prevent it from sticking to the bottom of the pot.
Step 3
If your kimchi is very sour, adding 1 tablespoon of sugar will help balance the acidity and enhance the flavor. Conversely, if the kimchi isn’t sour enough, you can add 1 tablespoon of vinegar to mimic the taste of very aged kimchi. Continue to sauté over low to medium heat for about 5 minutes, until the kimchi is tender.
Step 4
Pour in 1 cup of kimchi brine and 500ml (about 2.5 cups) of anchovy broth. For the best broth flavor, you can prepare it beforehand by simmering dried anchovies and kelp in water, or by soaking dried kelp in cold water overnight in the refrigerator. Adjust the amount of liquid to your liking.
Step 5
Add 1 tablespoon of minced garlic and stir well. Bring the stew to a boil over high heat, then reduce to medium heat once it starts bubbling.
Step 6
When the stew is boiling, carefully open the can of saury, drain the liquid, and add only the saury pieces to the pot. To get rid of any fishy smell, it’s recommended to boil the stew uncovered over high heat for the first 5 minutes. At this stage, add 1 tablespoon of gochugaru for a spicy kick.
Step 7
After the initial boil, cover the pot and let it simmer over medium heat for about 15 minutes. This allows the saury to cook through and the flavors to meld beautifully. Stir occasionally to ensure it doesn’t dry out.
Step 8
Finally, add the sliced onion, green onion, and chili peppers, and simmer for a few more minutes until everything is tender and the flavors are well combined. This completes your delicious and spicy saury kimchi stew! Using canned saury makes this dish incredibly quick and easy compared to traditional meat-based kimchi stews, making it ideal for busy days. Feel free to add tofu or other vegetables if you like, and adjust the spice level with more gochugaru or chili peppers. Enjoy this hearty and satisfying saury kimchi stew, a perfect way to use up your aged kimchi and create a wonderfully flavorful meal!
