Main ingredients
fresh kimchioniongreen onioncheongyang chilired chiliperilla oilcanned mackerelminced garlicminced gingermirindoenjanggochujangred pepper powderblack pepper
This Man's Cook Gombchi Kimchi Jjigae
Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Doenjang effectively removes the fishy taste of mackerel, but too much will make the dish taste like doenjang stew, so balance it with an equal amount of gochujang to tone down the sharpness.
- Avoid mixing the mackerel flesh into the kimchi after adding it—place it gently on top to prevent it from breaking apart easily.
- Red chili is added mainly for color; you can omit it if unavailable without affecting the overall taste.
Recommended for
- Those who want to successfully make a clean, rich gombchi kimchi jjigae without any fishy aftertaste.
- People looking to enjoy a deep-flavored soup using canned ingredients in a convenient way.
- Anyone seeking a delicious recipe to use up large amounts of fresh kimchi as a rice-boosting side dish.
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