Mackerel Pike Kimchi Stew

Method5 steps · about 35 min

1. 1

   Step 1: In a small bowl, combine 1/4 cup of canned mackerel juice with garlic (1 clove), ginger (1 tsp), Korean chili flakes, and soy sauce. Add the kimchi juice (3 tbsp) and combine well. Set aside.

   Uses 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 · 1/4 cup liquid reserved from the canned mackerel pike

2. 2

   Step 2: Heat grape seed oil (1 tbsp) in a shallow pot over medium heat and fry kimchi (2 cup) for 5 minutes until they get somewhat soft. (Add 1 teaspoon sugar if your kimchi is too sour)

   Uses 2 cup kimchi (diced ) · 1 tsp sugar (optional) · 1 tbsp oil

3. 3

   Step 3: Add canned fish and onion (1) to the pot and drizzle the chili garlic sauce over. Pour water (1 1/2 cup) to barely cover everything. You might need a little more.

   Uses 1 (14 oz) can mackerel pike (reserve 1/4 cup of juice and drain the rest) · 1 onion (sliced) · 1 1/2 cup water (or more) · prepared chilli-garlic sauce with reserved can liquid · kimchi fried in oil, with optional sugar

4. 4

   Step 4: 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.

   Simmer Stew · 20 minUses additional soup soy sauce only if needed · assembled mackerel and kimchi stew

5. 5

   Step 5: Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion (1). Serve hot with rice.

   Uses 1 each green and red chilies (sliced, optional) · 1 green onion (chopped ) · 1 red chilli, sliced (optional)