Main ingredients
canned mackerelnapa cabbage kimchitofuenoki mushroomslarge green onioncheongyang chili pepperminced garlicgochugarufermented anchovy saucesesame oil
Lee Hye-jung's Canned Mackerel Kimchi Jjigae
A kimchi jjigae that eliminates the fishy smell of canned mackerel and enhances savory depth and refreshing flavor with fermented anchovy sauce and enoki mushrooms.
Ingredients needed 2 servings
Recipe
Cooking tips
- The canning liquid can cause a fishy smell, so discard it and use mainly the flesh.
- After adding the mackerel, boil with the lid open to effectively release the characteristic fishy odor.
- Adding enoki mushrooms at the end helps reduce sodium absorption in the broth and adds texture.
Recommended for
- Those who want to make a clean and refreshing fish kimchi jjigae without any fishy smell.
- Those who want to quickly make a spicy one-pot soup meal using a whole can.
- Those looking for a recipe that even beginners or people living alone can make without fail.
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