Mackerel pike kimchi stew is another popular Korean kimchi jjigae recipe. Adding a can of mackerel pike brings the taste of the ordinary kimchi stew to another level.

Kimchi Jjigae is made with canned mackerel pike fish in a blue pot.

One of my favorite way of consuming overly fermented cabbage kimchi would be making into kimchi stew, of course. And this mackerel pike kimchi stew (kkongchi kimchi jjigae, 꽁치 김치찌개) is one of them I like. If you want to try Korean stew recipes, this is an easy one that you can’t mess it up.

There are many things you can throw in a Korean kimchi stew; pork, anchovies, tuna, ham, tofu, fish cakes, rice cakes. Perhaps Richard Parker, too, if you dare.

Today, I am trowing in a fish called “Mackerel pike”.

Canned Mackerel Pike

Mackerel pike is related to Mackerel family, but only smaller and slimmer. It’s a common fish fond in Korean cuisine and the grilling is the popular cooking method for this fish.

The canned mackerel pike is easily adapted in many Korean recipes. It 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.

You can easily find this canned form of delicious fish in any Korean stores. Make sure to pick “mackerel pike” not the mackerel.

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.

Recipe Instructions

Canned mackerel pike is drained in a strainer.

Drain your pikes but reserve about 1/4 cup of its juice.

Thinly sliced onion, garlic, and ginger is prepped for making a Korean dish.

Get your onion ready, chop your garlic and ginger, too.

Korean chili flakes is mixed with garlic and ginger in a bowl.

In a small bowl, combine the reserved canned juice with Korean chili flakes, garlic, ginger, and Korean soy sauce for soup.

Kimchi juice is added to make a seasoning for kimchi jjigae.

You gotta add kimchi juice when you make kimchi stew. Add the juice to the chili garlic mix in the bowl and combine well.

Kimchi is cooked in a little bit oil in a pot.

Heat 1 Tbsp of oil in a pot and fry your truly sour kimchi for 5 minutes over medium heat. Oh, the aroma! There is something about fried kimchi. Salivation comes in automatically.

Hint: If your kimchi is too sour, add 1 tsp of sugar. This will neutralize the sourness a bit.

Canned mackerel pie and onion is added to kimchi in a pot.

Add the fish and the onions on top.

Chili seasoning is added to kimchi mixture to make kimchi stew.

Drizzle the sauce evenly over to our ocean friend.

Pour water to a pot with kimchi and mackerel pike

Then pour some water to barely cover everything.

Mix kimchi, mackerel pike, and onion with the stew broth in a pot.

Boil first, then cover and simmer over low heat for 15-20 minutes or until your kimchi is soft.

Cover mackerel pie kimchi stew with a lid and simmer over low heat.

Then it will look like this. Season with more Korean soy sauce for soup if you need.

Fresh chili slices are optional but recommended.

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.

A pot of kimchi stew with canned mackerel is presented.

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?

Canned mackerel pike is wonderful to cook with kimchi in stew

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!

Other Kimchi Stew Recipes

Mackerel pike kimchi stew is served with rice
Kimchi Jjigae is made with canned mackerel pike fish in a blue pot.

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.
5 from 1 rating

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 

  • 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.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.