Spicy and Refreshing Saury Yukgaejang
The Ultimate Budget-Friendly Yukgaejang Using Canned Saury – Perfect for Solo Living!
Introducing a saury yukgaejang recipe that will capture your heart with its tender texture, spicy yet refreshing flavor, and deep, satisfying broth. Made with just one can of saury, it’s incredibly cost-effective and tastes amazing! This is a saury yukgaejang I used to make very often when I lived alone. Let me share this delicious recipe with you!
Main Ingredients- 1 can Saury (Canned)
- 100g Boiled Fernbrake (Gosari)
- 100g Boiled Napa Cabbage
- 1 stalk Green Onion
- 50g Boiled Perilla Leaves (Bangahnip)
- 1000ml Rice Water
- 2 Tbsp Fish Sauce (Chamchi-aek)
- Pinch of Salt
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chili Oil
- 1 tsp Minced Ginger
- 2 Tbsp Cooking Wine (Mirin or Rice Wine)
- Pinch of Black Pepper
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chili Oil
- 1 tsp Minced Ginger
- 2 Tbsp Cooking Wine (Mirin or Rice Wine)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare all the ingredients according to the recipe. Pre-boiling the fernbrake and napa cabbage will make the process much smoother.
Step 2
Open the can of saury. Discard about 2/3 of the liquid, leaving about 1/3. This helps to reduce any fishy smell while retaining the savory flavor.
Step 3
Cut the boiled fernbrake and napa cabbage into bite-sized pieces, about 2-3 cm long. If the pieces are too large, they may not blend as well with the broth’s flavors.
Step 4
Slice the onion thickly into strips. Cut the green onion to a similar length as the onion strips. Using a generous amount of green onion will add a lovely sweetness to the broth.
Step 5
In a bowl, combine all the seasoning ingredients: gochugaru, soup soy sauce, doenjang, minced garlic, chili oil, minced ginger, cooking wine, and black pepper. Mix them thoroughly to create a delicious seasoning paste. A small amount of doenjang adds a deeper umami to the soup.
Step 6
Place the cut fernbrake and napa cabbage in a bowl and add the prepared seasoning paste. Gently mix and massage the vegetables with the seasoning. Marinating the vegetables beforehand allows the flavors to penetrate deeply, making them more delicious. Transfer the marinated vegetables to a pot, pour in the rice water, and bring to a boil over high heat.
Step 7
Boil over high heat for about 10 minutes. As it boils, skim off any foam that rises to the surface. This helps to keep the broth clear and enhances its clean flavor.
Step 8
Once the broth is boiling, add the reserved saury liquid and the saury pieces from the can. Continue to boil for another 5 minutes to allow the saury’s flavor to infuse into the broth.
Step 9
Add the thickly sliced onions to the pot and cook. Onions will add a refreshing sweetness to the broth.
Step 10
Finally, add the large pieces of green onion. Let it simmer for another 2-3 minutes, allowing the sweet and refreshing flavor of the green onion to meld beautifully into the soup.
Step 11
Stir in the fish sauce for an extra layer of umami. Taste the soup and adjust the seasoning with salt if needed. For an extra kick, you can add some chopped Cheongyang chili peppers.
Step 12
Ladle the finished saury yukgaejang into bowls. Just before serving, sprinkle with the boiled perilla leaves for a wonderfully aromatic touch. Enjoy this hearty and satisfying meal with a bowl of warm rice!
