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Mackerel Pike Kimchi Stew

Mackerel Pike Kimchi Stew

Holly Ford
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 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Stew
Cuisine Korean
Servings 4



  • 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.
Keyword canned fish, canned mackerel pike, kimchi jjigae, kimchi stew, mackerel pike, mackerel pike kimchi jjigae, mackerel pike kimchi stew
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