Spicy and Refreshing Saury Kimchi Stew Recipe
The Best Saury Kimchi Stew with a Delicious Broth!
It’s the perfect season for a warm, comforting soup. Tonight, we’re making a spicy and refreshing Kimchi Stew. The broth alone is enough to make you crave rice! This hearty stew is incredibly satisfying.
Stew Ingredients- 1 can Saury (including the liquid)
- 1/4 head of well-fermented Napa Cabbage Kimchi (approx. 200g)
- 1/2 stalk of Green Onion
- 5-6 Dried Anchovies (for broth)
- 4 Dried Anchovy Bangles (Dipoori)
- 2 pieces of Dried Kelp (approx. 5×5 cm)
- 1.2 liters Water (6 cups)
- 1/2 cup Kimchi Juice (100ml)
- 1 Tbsp Cooking Oil
- 1 Tbsp Perilla Oil
Seasoning Ingredients- 1/2 tsp Minced Ginger
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Sugar (to balance the kimchi’s sourness and add umami)
- 1/2 tsp Minced Ginger
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Sugar (to balance the kimchi’s sourness and add umami)
Cooking Instructions
Step 1
First, let’s make a delicious anchovy and kelp broth. Pour 1.2 liters of water into a pot and add the dried anchovies, dried anchovy bangles, and kelp. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-20 minutes to extract a rich broth. Strain the broth and set it aside. (To avoid a bitter taste, it’s best to remove the kelp within 10 minutes of boiling.)
Step 2
Cut the Napa cabbage kimchi into bite-sized pieces, about 3-4 cm in length. If your kimchi is too sour, you can add a little extra sugar.
Step 3
Slice the green onion diagonally into large pieces. This will be added at the end to provide a fresh aroma.
Step 4
Now, let’s build the deep flavor of the stew! Heat 1 Tbsp of cooking oil and 1 Tbsp of perilla oil in the pot. Add the chopped kimchi and stir-fry over medium heat until softened and translucent. Stir-frying the kimchi until tender will make the stew broth significantly more delicious. Cook for about 3-5 minutes.
Step 5
Once the kimchi is well stir-fried, add 1/2 cup of the saury can liquid and 1/2 cup of kimchi juice. Add 1/2 tsp minced ginger, 1 Tbsp gochugaru, 1/2 Tbsp sugar, and 1 Tbsp minced garlic. Mix well and bring to a boil. Simmer for another 2-3 minutes to allow the seasonings to penetrate the ingredients.
Step 6
Pour all 1.2 liters of the prepared anchovy and kelp broth into the pot. Stir to combine the kimchi and seasonings with the broth.
Step 7
Drain some of the liquid from the canned saury and add the saury pieces to the pot. Carefully, so as not to break the fish, simmer over medium heat for 20-30 minutes. This allows the flavors to infuse into the saury, creating a deep and spicy broth. The flavors of the kimchi and saury will meld beautifully.
Step 8
Finally, generously add the sliced green onions and simmer for another moment (about 2-3 minutes). Once the fresh aroma of the green onions has permeated the stew, turn off the heat and enjoy your delicious Saury Kimchi Stew. Complete a satisfying meal with a bowl of hot rice!
