Mackerel Pike Kimchi Stew
Mackerel pike kimchi stew is a popular Korean kimchi jjigae recipe. Adding a can of mackerel pike deepens the taste of kimchi stew.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 (14 oz) can mackerel pike (reserve 1/4 cup of juice and drain the rest)
- 2 cup kimchi (diced )
- 1 tsp sugar (optional)
- 1 tbsp oil
- 1 onion (sliced)
- 1 clove garlic (minced)
- 1 tsp ginger (minced )
- 1+1/2 tbsp Korean chili flakes (gochugaru)
- 1-2 tbsp Korean soup soy sauce (gukganjang)
- 3 tbsp kimchi juice
- 1+1/2 cup water (or more)
- 1 each green and red chilies (sliced, optional)
- 1 green onion (chopped )
Instructions
- 1
In a small bowl, combine 1/4 cup of canned mackerel juice with garlic, ginger, Korean chili flakes, and soy sauce. Add the kimchi juice and combine well. Set aside.
- 2
Heat grape seed oil in a shallow pot over medium heat and fry kimchi for 5 minutes until they get somewhat soft. (Add 1 teaspoon sugar if your kimchi is too sour)
- 3
Add canned fish and onion to the pot and drizzle the chili garlic sauce over. Pour water to barely over everything. You might nee a little more.
- 4
Bring to boil and cover, reduce the heat to low and simmer for 15-20 minutes. Taste the stew and season more with soy sauce if you need.
- 5
Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion. Serve hot with rice.