Canned Saury Kimchi Stew: Delicious Even Without Sour Kimchi!
Don’t Worry if Your Kimchi Isn’t Sour! Delicious Kimchi Stew with Canned Saury
Is your kimchi not quite sour enough for stew yet, but your family is craving kimchi stew? You can still make a delicious kimchi stew with less-sour kimchi! By letting the kimchi sit at room temperature for a day and adding a touch of vinegar, you can achieve a deep, spicy flavor even without aged, sour kimchi. Try making this easy canned saury kimchi stew at home – it’s a true rice-lover’s delight!
Main Ingredients- 1/2 head of napa cabbage kimchi
- 1/2 onion
- 1 can of saury
Cooking Instructions
Step 1
Cut the kimchi into bite-sized pieces. Thinly slice the onion. In a pot, combine the cut kimchi, sliced onion, gochujang, gochugaru, and a little cooking oil. Sauté until the ingredients are well combined.
Step 2
Once the ingredients are somewhat sautéed, add a ladleful of kimchi brine and continue to stir-fry for a while at a relaxed pace. The longer you stir-fry, the deeper the flavors will meld, resulting in a more delicious kimchi stew.
Step 3
Now, add the canned saury, including its liquid, to the pot. Pour in plenty of rice water and add 1 tablespoon of cooking wine. Stir everything together and bring to a boil over medium heat. Cover and simmer until well cooked. (Tip: If you have a small tomato on hand, adding one chopped tomato can enhance the umami flavor and make the stew even tastier.)
Step 4
If the kimchi is not sufficiently sour, add 1 teaspoon of vinegar at this stage. Let it simmer for a bit longer after adding the vinegar. Finally, add sliced green onions and turn off the heat. (Note: If you are using already sour kimchi, you can skip adding the vinegar.)
Step 5
Taste the stew and season with salt or soy sauce if it’s too bland. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for an extra layer of nutty aroma. Enjoy your delicious homemade kimchi stew!
