📝 About This Recipe
This soul-warming Korean classic, known as Kkongchi-jjigae, transforms humble canned saury into a gourmet masterpiece using the deep, fermented funk of aged kimchi. The oily richness of the Pacific saury melts into a fiery, savory broth, creating a complex flavor profile that is both comforting and exhilarating. It is a quintessential 'rice thief' (bap-doduok), so named because the addictive sauce will have you reaching for second and third helpings of steamed rice.
🥗 Ingredients
Main Ingredients
- 1 can Canned Saury (Kkongchi) (approx. 400g; keep the canning liquid)
- 2 cups Aged Kimchi (Mukeun-ji) (cut into bite-sized pieces; the sourer, the better)
- 1/2 Onion (medium-sized, sliced)
- 1-2 pieces Green Chili Pepper (sliced diagonally)
- 1 piece Red Chili Pepper (sliced diagonally for color)
- 2 stalks Green Onions (cut into 2-inch lengths)
- 1/2 block Firm Tofu (sliced into 1/2 inch rectangles)
The Flavor Base
- 2 cups Anchovy Kelp Broth (or water if unavailable)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Red Chili Paste) (adds body and depth)
- 1 tablespoon Minced Garlic (freshly minced is best)
- 1/2 teaspoon Minced Ginger (crucial for removing fishy odors)
- 1 tablespoon Soy Sauce (Jin-ganjang or soup soy sauce)
- 1 teaspoon Sugar (balances the acidity of the kimchi)
- 1 tablespoon Mirin (Rice Wine) (to brighten the flavor)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a small bowl, whisk together the gochugaru, gochujang, minced garlic, minced ginger, soy sauce, sugar, mirin, and black pepper to create a concentrated seasoning paste.
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2
Place the chopped aged kimchi at the bottom of a heavy-bottomed pot or a Korean earthenware pot (ttukbaegi). Spread it out evenly.
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3
Layer the sliced onions on top of the kimchi. This prevents the fish from sticking to the bottom and adds sweetness to the base.
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4
Carefully open the can of saury. Arrange the fish pieces on top of the onion layer in a circular pattern.
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5
Pour about 1/4 cup of the liquid from the saury can over the fish. This adds a deep, savory 'umami' punch to the broth.
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6
Spoon the prepared seasoning paste over the fish pieces, spreading it slightly so it can dissolve into the broth easily.
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7
Pour the anchovy kelp broth (or water) gently down the side of the pot so as not to wash the seasoning off the fish.
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8
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low.
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9
Cover and simmer for about 15-20 minutes. This allows the kimchi to soften and the flavors of the fish and spices to meld beautifully.
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10
After simmering, tuck the tofu slices into the bubbling broth around the edges of the pot.
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11
Add the green onions and the sliced red and green chili peppers on top.
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12
Simmer for another 5 minutes uncovered, occasionally spooning the hot broth over the tofu and vegetables until they are tender and the sauce has thickened slightly.
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13
Taste the broth. If it is too sour, add a tiny pinch more sugar; if too salty, a splash more water. Turn off the heat and serve immediately while bubbling.
💡 Chef's Tips
Use 'Mukeun-ji' (aged kimchi) for the best results; if your kimchi is fresh, add a tablespoon of rice vinegar to mimic the fermented tang. Don't discard all the canning liquid from the saury; it contains concentrated fish oils that provide the signature richness of this stew. Avoid stirring the pot too vigorously once the fish is added, as canned saury is quite delicate and can break apart easily. For a deeper flavor, use a dashi or anchovy-kelp broth rather than plain water to provide a solid savory foundation. If you prefer a thicker, more braised consistency (Jjorim style), simmer for an extra 10 minutes on low heat until the liquid reduces.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) or white short-grain rice. Pair with a mild side dish like a rolled omelet (Gyeran-mari) to balance the spicy and salty flavors. Include fresh, crunchy sides like seasoned bean sprouts (Sookju-namul) or pickled radish. A chilled glass of Soju or a light Korean lager cuts through the richness of the oily fish perfectly. Use toasted seaweed (Gim) to wrap a spoonful of rice and a piece of the soft kimchi for the perfect bite.