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.
You gotta add kimchi juice when you make kimchi stew. Add the juice to the chili garlic mix in the bowl and combine well.
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.
Drizzle the sauce evenly over to our ocean friend.
Then pour some water to barely cover everything.
Season with more Korean soy sauce for soup if you need.
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!
- 1 can of Mackerel Pike, reserve ¼ 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
- In a small bowl, combine ¼ 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.