A Hearty Stew That Will Make You Crave Extra Rice
On a rainy day, or after a long, exhausting day at work, there's nothing quite like a steaming, spicy, and deeply savory bowl of Korean stew. If you have some well-aged Kimchi in your fridge and a can of Pacific Saury in your pantry, you are just minutes away from creating an absolute masterpiece. Welcome to the ultimate comfort food: Canned Saury Kimchi Stew (Ggongchi Kimchi-jjigae).
Many people hesitate to make fish-based stews at home due to the fear of a lingering fishy smell. But don't worry! If you follow this golden recipe, you will create a rich, savory stew with absolutely zero fishiness. We will walk you through simple steps using accessible ingredients, and reveal a few crucial tricks—like using soybean paste (Doenjang), sugar, and the liquid from the can itself—that elevate this homemade stew to restaurant-level perfection.
Why You'll Love This Stew
- Incredibly Easy: By using canned fish, you completely skip the messy and time-consuming process of cleaning and gutting raw fish. Even the bones are soft enough to eat safely!
- Explosive Umami: The combination of aged Kimchi sautéed in sesame oil and the rich essence from the canned fish creates an unparalleled depth of flavor.
- Budget-Friendly: This is a highly cost-effective meal that can generously feed the whole family without breaking the bank.
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Ingredients You'll Need (Serves 3)
Main Ingredients
- Canned Pacific Saury (Ggongchi): 1 can (standard size, usually around 400g)
- Well-Aged Kimchi (Mukeunji): 1/4 head (about 250-300g. The older and more sour the Kimchi, the better the stew will taste!)
Vegetables & Liquids
- Onion: 1/2 (adds a natural sweetness)
- Green Onion (Scallion): 1/2 stalk (for freshness and color)
- Cheongyang Chili Pepper: 1~2 (optional, but highly recommended if you love an extra spicy kick)
- Water: 1 empty can's worth (approx. 350-400ml)
Essential Seasonings
- Korean Red Pepper Flakes (Gochugaru): 2 tablespoons (for that beautiful red color and spicy heat)
- Korean Soybean Paste (Doenjang): 0.3 tablespoon (This is the magic ingredient that neutralizes fishy odors!)
- Minced Garlic: 0.5 tablespoon (a staple for depth of flavor)
- Sugar: 1 tablespoon (balances the extreme acidity of aged Kimchi)
- Sesame Oil: 1 tablespoon (used for sautéing the Kimchi to maximize nutty flavors)
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Step-by-Step Instructions for the Perfect Stew
Follow these steps closely to ensure a perfectly balanced, odor-free, and umami-rich meal.
Step 1: Prep the Ingredients
Get your cutting board ready.
- Slice the Kimchi: Cut the 1/4 head of Kimchi into bite-sized pieces (about 4-5cm wide). If you want to avoid staining your cutting board, simply place the Kimchi in a bowl and use kitchen shears to cut it.
- Chop the Vegetables: Thinly slice the green onions and chilies. Slice the onion into medium-thick strips.
Step 2: Sauté Kimchi in Sesame Oil
This is the first secret to building a complex flavor profile.
- Heat a pot or deep pan over medium heat.
- Add 1 tablespoon of Sesame Oil, followed by the sliced Kimchi. Stir-fry it thoroughly.
- Sautéing in sesame oil helps mellow out the sharp sourness of the Kimchi and adds a deep, nutty aroma. Keep stirring for about 3-4 minutes until the Kimchi softens and becomes slightly translucent.
Step 3: Add the Saury (AND the Liquid!)
Once the Kimchi smells amazing and is softened, it's time for the star ingredient.
- Pour the entire contents of the canned saury into the pot.
- [Pro Tip]: Do NOT discard the liquid from the can! Many people pour it down the drain fearing it will smell, but it is actually packed with concentrated umami and savory goodness. The other aromatics we add later will completely eliminate any fishiness, so pour it all in. This liquid is the secret to getting the seasoning just right.
Step 4: Measure and Add Water
- Fill the empty saury can with water to the brim and pour it into the pot.
- Using the empty can as a measuring cup is not only convenient but also ensures the perfect broth-to-ingredients ratio.
- Note: Depending on how salty your Kimchi is, you might need slightly more or less water. Start with one can, and if it tastes too salty later, you can always add a splash more water.
Step 5: The Magic Seasoning Blend
As the stew comes to a boil, add our flavor-enhancing and odor-neutralizing seasonings.
- Add 1 tablespoon of Sugar: This perfectly balances the sourness of the aged Kimchi. (If your Kimchi isn't very sour, reduce the sugar by half).
- Add 0.5 tablespoon of Minced Garlic for savory depth.
- Add 0.3 tablespoon of Doenjang (Soybean Paste): Here is the biggest secret! The earthy, fermented qualities of Doenjang effortlessly mask any fishy smell from the saury while adding a rich body to the broth. Just a little bit goes a long way—don't add too much, or it will turn into a soybean paste stew!
Step 6: Add Onions
- When the seasonings are dissolved and the stew is boiling nicely, toss in the sliced onions.
- The natural sweetness from the onions will release into the broth, perfectly complementing the spicy and savory flavors.
Step 7: Spice It Up
- Stir in 2 tablespoons of Gochugaru (Red Pepper Flakes).
- This gives the stew its iconic vibrant red hue and an addictive, throat-warming spice. Let the stew simmer over medium-low heat for another 5 minutes to let the fish flavor fully meld into the soup.
Step 8: Finishing Touches
- Just before turning off the heat, add the sliced green onions (and Cheongyang chilies if using).
- Let it boil for one more minute to infuse the fresh, aromatic flavors of the scallions into the broth.
- Turn off the heat. Your incredibly savory, zero-fishiness Saury Kimchi Stew is ready to be served!
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How to Serve and Enjoy Like a Pro
- With a Fried Egg: Spicy Kimchi stew pairs flawlessly with a soft, sunny-side-up egg. Place the egg over a bowl of hot white rice, pour a generous ladle of the stew over it, and mix. It’s pure heaven.
- Unseasoned Roasted Seaweed: Wrap a spoonful of rice, a piece of soft saury, and a slice of Kimchi in plain roasted seaweed for a phenomenal texture and flavor combination.
- Bonus Noodles: If you have leftover broth, toss in some ramen noodles or glass noodles and let them soak up that fantastic, savory soup.
Try this foolproof Saury Kimchi Stew tonight, and watch how quickly the rice disappears from your dinner table. Enjoy your fantastic Korean culinary experience!