Korean Braised Saury
Kimchi (Kkongchi Kimchi Jjim)
A rich, spicy, and deeply savory Korean braise made with canned saury and ripe kimchi. This quick weeknight stew delivers complex flavors in under 20 minutes.
Kkongchi Kimchi Jjim (braised saury with kimchi) is a beloved Korean comfort food that ingeniously uses pantry staples. The deep umami of canned saury perfectly complements the sharp, fermented tang of aged kimchi, creating a robust stew that pairs beautifully with a warm bowl of rice. The addition of soybean paste and cooking wine ensures a perfectly balanced, aromatic broth with zero fishiness.
Ingredients
- 3 tbsp perilla oil or toasted sesame oil
- 1/2 head ripe or aged kimchi
- 2 tbsp Korean chili powder (gochugaru)
- 1 can saury (including the liquid)
- 1/2 cup water
- 1 tbsp minced garlic
- 1 tbsp Korean soybean paste (doenjang)
- 4 tbsp cooking wine
- 1/2 white onion
- 1 stalk white scallion
- to taste red and green chili peppers
- to taste ground black pepper
Instructions
- 1Heat the oil
Start by placing a stainless steel pot or pan on the stove. Add 3 tablespoons of perilla oil or sesame oil into the pot. This fragrant oil forms the rich flavor base for the braised dish and pairs perfectly with the kimchi.
Tip: Perilla oil provides an authentic Korean nutty flavor, but toasted sesame oil is an excellent substitute if it is unavailable. - 2Add kimchi and chili powder
Cut half a head of kimchi into small pieces and add them into the pot with perilla or sesame oil, followed by two spoons of chili powder.
Tip: Use low heat to avoid burning the chili powder while stirring. - 3Stir-fry kimchi and chili powder
Stir-fry the kimchi and chili powder slowly over low heat until fragrant, releasing red oil and the rich aroma of kimchi.
Tip: Slow frying helps release the natural flavors and creates a vibrant red base for the braise. - 4Pour in saury soup juice
Pour the soup juice directly from a can of saury into the stir-fried kimchi mixture.
Tip: The canned fish juice adds deep savory umami to the broth. - 5Add water and seasoning
Add half a cup of water, 1 spoonful of minced garlic, 1 spoonful of soybean paste, and 4 spoons of cooking wine into the pot. Mix well and boil over high heat for 5 minutes.
Tip: Cooking wine helps neutralize any fishy odors. - 6Add sliced onions
Cut half an onion into thin slices and add them directly into the vigorously boiling broth. The onions provide a natural sweetness to balance the spice and acidity while further helping to eliminate fishy smells.
Tip: Slice the onions uniformly so they soften evenly and melt beautifully into the thick sauce. - 7Add canned saury
Place the saury fish pieces from the can into the pot along with the onions and cook for another 3 minutes.
Tip: Add the fish gently to keep the pieces intact during simmering. - 8Garnish with scallions
Chop white scallions and add them directly into the simmering pot to infuse their fresh aromatic flavor into the stew.
Tip: Adding fresh scallions at the end enhances the aromatic finish of the dish. - 9Add chili peppers
Add sliced red and green chili peppers directly into the pot with the braised saury and vegetables to enhance the flavor and provide a spicy kick.
Tip: Adjust the amount of chili peppers based on your personal preference for heat. - 10Sprinkle pepper powder
Sprinkle a generous amount of pepper powder evenly over the top of the simmering stew just before finishing the dish.
Tip: Adding pepper powder at the final stage preserves its aromatic qualities.
