Sung Si-kyung's Canned Mackerel Pike Kimchi Jjim

• 2 cans mackerel pike
• 1/2 head aged kimchi (with liquid)
• 150g pork (for stew)
• 1 onion
• 1 tbsp cooking oil
• 2 tbsp perilla oil
• 800ml kelp broth
• 1 tbsp mirin
• 1/2 tbsp fermented soybean paste
• 1 tbsp gochugaru

Recipe 🍳

Cooking tips 💡

• Using only perilla oil from the start can cause burning, so mix it with cooking oil when stir-frying.
• Adding mirin and a little fermented soybean paste helps eliminate the fishy smell of canned mackerel pike.
• Replenish with a little kelp broth from time to time and simmer over low heat for a long time to make the kimchi soft and tender.

Recommended for 🙋

• ⭐Those who want to enjoy a rich kimchi jjim using canned mackerel pike and aged kimchi.
• ⭐Those who love the tender texture of kimchi after long braising.
• ⭐Those looking for a hearty one-dish meal or side dish for drinks.