One of my favorite way of consuming overly fermented cabbage kimchi would be…,
Of course, it will be making into kimchi stew.
There are many things you can throw in this total comfort stew of Korea; pork, anchovies, tuna, ham, tofu, fish cakes, rice cakes. And Richard Parker, too, if you dare.
Today, I am trowing in a fish called “Mackerel pike”.
Mr. Pike is related to Mackerel family, but only smaller. He happens to be my favorite kind of canned form of fish. You can eat the BONES!!! – a wonderful supplement of natural non-dairy calcium in a very affordable price. And I promise I won’t let you down with this Mackerel Pike Kimchi Stew (꽁치김치찌개, kkonchi kimchi jjigae). This is my favorite type of kimchi stew and I hope it can be yours, too.
Drain your pikes but reserve about 1/4 cup of its juice.
Get your onion ready, chop your garlic and ginger, too.
In a small bowl, combine the reserved canned juice with Korean chili flakes, garlic, ginger, and Korean soy sauce for soup.
You gotta add kimchi juice when you make kimchi stew. Add the juice to the chili garlic mix in the bowl and combine well.
Heat 1 Tbsp of oil in a pot and fry your truly sour kimchi for 5 minutes over medium heat.
Ooooh, the aroma! There is something about kimchi being fried. The salivation!
Hint: If your kimchi is too sour, add 1 tsp of sugar. This will neutralize the sourness a bit.
Add the fish and the onions on top.
Drizzle the sauce evenly over to our ocean friend.
Then pour some water to barely cover everything.
Boil first, then cover and simmer over low heat for 15-20 minutes or until your kimchi is soft.
Then it will look like this.
Season with more Korean soy sauce for soup if you need.
I like to throw some chilies on my stew but it is optional choice. If you add the chilies, cook 1-2 more minutes so that the flavor will mingle all together.
Bring your creation close to the light. Take a shot of your not-so-hard work of art.
Then, bring a bowl of rice piled high and dig in! You don’t need anything else, honestly. Well, maybe a tall glass of water?
I am so, so, soooo sorry that I am eating this all by myself. However, I am leaving the recipe below just for you. Some says that sharing is the icing on the cake. For me, it is the kimchi on the rice. 🙂
The world seems much better place when we share what we love.
Hope you would give this a try!
Love,
Ingredients
- 1 can of Mackerel Pike, reserve 1/4 cup of juice and drain the rest
- 2 cups diced kimchi
- 1 teaspoon sugar, optional
- 1 tablespoon grape seed or canola oil
- 1 onion, sliced
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1-1/2 tablespoon Korean chili flakes
- 1-2 tablespoon Korean say sauce for soup
- 3 tablespoon kimchi juice
- 1-1/2 cup water, or more
- 1 of each green and red chilies, sliced, optional
- 1 green onion, chopped for ganish
Directions
- 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.
- 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)
- 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.
- 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.
- Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion. Serve hot with rice.
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