Chef Baek’s Canned Saury Kimchi Stew
The Ultimate Recipe for Delicious Canned Saury Kimchi Stew
Elevate your dinner with a simple yet incredibly flavorful canned saury kimchi stew! This recipe features Chef Baek’s secret tip: a touch of doenjang (soybean paste) to eliminate any fishiness, and the fragrant addition of perilla oil to enhance the savory notes and create a harmonious flavor profile. Easy to make and with no bones to worry about, let’s get started on this comforting canned saury kimchi stew.
Main Ingredients
- 1 can (400g) Canned Saury
- 2 cups Kimchi (well-fermented, cut into bite-sized pieces)
- 1 stalk Scallion (sliced diagonally)
- 1/4 Onion (thinly sliced)
- 2 Korean Green Chilies (sliced diagonally)
- 1/2 Tbsp Sugar
- 2 Tbsp Perilla Oil
- 1 Tbsp Canola Oil
- 1/2 Tbsp Doenjang (Soybean Paste)
- 1 tsp Minced Garlic
Broth Ingredients
- 400ml Water
- 1/2 Tbsp Rice Flour (or 2 cups Rice Water)
- 400ml Water
- 1/2 Tbsp Rice Flour (or 2 cups Rice Water)
Cooking Instructions
Step 1
Open the can of saury and let it sit for about 5-10 minutes. This allows any furan, a compound that can be present from the canning process, to evaporate, which helps reduce any potential fishy odor.
Step 2
Slice the scallion diagonally about 1cm thick. Thinly slice the onion. Slice the Korean green chilies diagonally for a touch of spice.
Step 3
Prepare 2 cups of well-fermented kimchi. To avoid an overly strong flavor, gently squeeze out excess kimchi juice and cut the kimchi into 2-3 cm pieces.
Step 4
Heat a pot over medium heat and add 2 tablespoons of perilla oil and 1 tablespoon of canola oil. Add the prepared kimchi and stir-fry for about 3-4 minutes until the kimchi becomes translucent and softened.
Step 5
Once the kimchi is tender, add the sliced onions and stir-fry for another minute until the onions become slightly translucent.
Step 6
Add 1/2 tablespoon of sugar and 1/2 tablespoon of doenjang to the kimchi and onions. The doenjang is key to balancing the flavors and adding a rich, savory depth. Mix well.
Step 7
Add the entire contents of the canned saury, including the liquid, into the pot. The oil from the can also contains flavor, so don’t discard it.
Step 8
Pour in 400ml of water. If using rice flour, dissolve 1/2 tablespoon of rice flour in the water before adding it to the pot. (Alternatively, you can use 2 cups of rice water.) Ensure all ingredients are submerged.
Step 9
Add 1 teaspoon of minced garlic. Bring the stew to a boil over high heat with the lid off. Boiling with the lid off helps to dissipate any unwanted odors.
Step 10
Once the stew is boiling vigorously, reduce the heat to medium and simmer for about 10 minutes. This allows the flavors to meld together beautifully.
Step 11
Taste the stew and adjust the seasoning if needed. You can add more kimchi juice, salt, or soy sauce. Finally, add the sliced scallions and green chilies, and simmer for a brief moment. Your delicious canned saury kimchi stew is ready!
