Go Back
+ servings
Kimchi Jjigae is made with canned mackerel pike fish in a blue pot.

Mackerel Pike Kimchi Stew

Print Recipe
Mackerel pike kimchi stew is a popular Korean kimchi jjigae recipe. Adding a can of mackerel pike deepens the taste of kimchi stew.
Course Stew
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword canned fish, canned mackerel pike, kimchi jjigae, kimchi stew, mackerel pike, mackerel pike kimchi jjigae, mackerel pike kimchi stew
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Holly Ford


  • 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


  • 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.