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.
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.