Main ingredients 🥩
KimchiCanned mackerelGreen onionThai chiliGarlicChicken stock
Solo Cooking God Canned Mackerel Kimchi Stew
An ultra-simple, non-bitter mackerel kimchi stew with deep, savory flavor using the canned mackerel broth as-is.
🙋 Recommended for
- ⭐ Those who find handling fresh fish daunting and want a convenient way to make fish stew using canned mackerel
- ⭐ Students seeking a foolproof recipe for a deeply flavorful, spicy kimchi stew
Ingredients needed 🛒2 servings
- Chopped kimchi 4 to 5 tablespoons
- Canned mackerel 1 can
- Green onion 1/2 bunch
- Thai chili 1 piece
- Sugar 1/2 tablespoon
- Minced garlic 1 tablespoon
- Red pepper powder 1 tablespoon
- Anchovy sauce 1 tablespoon
- Chicken stock 1/3 tablespoon
- Water (1 can worth, based on mackerel can)
- Cooking oil as needed
Recipe 🍳
- Heat cooking oil in a pan, add chopped kimchi 4 to 5 tablespoons and sugar 1/2 tablespoon, and stir-fry thoroughly until the kimchi's aroma fades.
- Once the kimchi is well sautéed, pour in the entire can of canned mackerel, including the broth.
- Fill the empty mackerel can with water to make up 1 can’s worth, then pour it into the pan.
- Add minced garlic 1 tablespoon, red pepper powder 1 tablespoon, anchovy sauce 1 tablespoon, and chicken stock 1/3 tablespoon to season.
- Cut green onion 1/2 bunch and Thai chili 1 piece roughly with scissors, then scatter them on top.
- Simmer until all ingredients are well combined and the broth bubbles gently—stew is ready.
- Sauté chopped kimchi and sugar in a pan until it becomes a stir-fried kimchi consistency.
- Add the canned mackerel with its broth, then use the empty can to measure and add 1 can of water.
- Boil together with minced garlic, red pepper powder, anchovy sauce, chicken stock, green onion, and Thai chili.
Cooking tips 💡
- The broth from the canned mackerel contains rich flavor compounds—do not discard it; use it all for deeper taste.
- If sensitive to fishy odor, add about 1 tablespoon of mirin or cooking wine during cooking for better balance.
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