Kim Dae-seok's Canned Saury Kimchi Jjigae

• canned saury 1 can
• nappa cabbage kimchi 1/4 head
• kimchi broth 1/2 cup (paper cup)
• onion 1
• green onion 1
• green chili pepper 2
• red chili pepper 1
• vegetable oil 2 tablespoons
• minced garlic 1 tablespoon
• minced ginger 1/2 tablespoon
• sugar 1/2 tablespoon
• water 3 cups (480ml)
• gochugaru 1 tablespoon
• doenjang 1/2 tablespoon
• cooking wine 2 tablespoons
• shrimp paste broth 1/2 tablespoon
• anchovy fish sauce 1 tablespoon
• sesame oil 1/2 tablespoon
• black pepper a pinch

Recipe 🍳

Cooking tips 💡

• Use high-smoke-point vegetable oil instead of sesame oil when sautéing onions to prevent burning and enhance sweetness.
• Dissolve doenjang in cooking wine before adding to the stew to ensure even distribution and prevent clumping, effectively reducing fishy odor.
• If the kimchi is very sour, add a bit more sugar to balance the sharpness and make the flavor smoother.

Recommended for 🙋

• ⭐Those who want a non-fishy, spicy saury stew.
• ⭐People looking to make a rich-tasting stew quickly using leftover sour kimchi and canned goods.
• ⭐Anyone seeking a fail-proof golden ratio for stew seasoning.