Kim Dae-seok's Yeolmu-kkongchi-jorim

• 300g ripe young radish kimchi
• 1 can of saury (including liquid)
• 1/2 tbsp raw sugar
• 2 tbsp mirin
• 1/2 onion
• 1/2 green onion
• 2 Cheongyang chili peppers
• 1 red chili pepper
• 1 cup (200ml) young radish kimchi liquid
• 1 tbsp minced garlic
• 1 tbsp doenjang
• 1 cup (200ml) water

Recipe 🍳

Cooking tips 💡

• Adding a small amount of raw sugar at the start softens the sharp sourness of over-fermented young radish kimchi.
• One tablespoon of doenjang not only eliminates fishiness but also deepens the savory richness of the broth.
• Using both the kimchi liquid and the canned saury liquid builds a deep, rich umami without any extra seasoning.

Recommended for 🙋

• ⭐Those wondering how to use up sour young radish kimchi.
• ⭐Those who want to polish off two bowls of rice with just one braised dish.
• ⭐Those looking for a simple, hearty main dish using canned saury with no fishy smell.