Sung Si-kyung's Saury Kimchi Jjigae

• 1 1/2 heads aged kimchi
• Generous amount of perilla oil
• Appropriate amount of gochugaru
• 1 tablespoon minced garlic
• A little sugar
• A little store-bought broth
• 1 large green onion
• 2 cheongyang chili peppers
• 1 red chili pepper
• 1 can saury
• Appropriate amount of water

Recipe 🍳

Cooking tips 💡

• Stir-frying the kimchi in perilla oil for a long time ensures that when the broth is boiled later, the kimchi doesn't feel separate and has a tender texture.
• Onion is not recommended in kimchi jjigae as its sweetness can make the broth taste messy; omit it for a clean broth.
• Adding too much of the canned saury broth can make the seasoning taste overpowering, so use only a very small amount just to add umami.
• Depending on the acidity of the kimchi, add sugar little by little only if the sourness is strong, adjusting the seasoning accordingly.

Recommended for 🙋

• ⭐Those who want to make a clean, deep-flavored saury kimchi jjigae without any fishy smell.
• ⭐Those looking for a surefire rice-stealing side dish that will empty a bowl of rice with the hot broth.
• ⭐Those who want to deliciously use up a large amount of leftover sour kimchi or aged kimchi at home.