Mackerel Kimchi Stew.
Kimchi Jjigae Principle⏱ 15min👥 3 servings
Ingredients
- New Kimchi, 700-800g.
- 1 onion.
- Green onions, a moderate amount.
- 2 green chili peppers.
- 1 red chili pepper (optional).
- 2 tablespoons of perilla oil.
- One can of canned mackerel (including the broth).
- 1 tablespoon of minced garlic.
- 0.5 teaspoons of minced ginger.
- 1/2 tablespoon of doenjang (Korean fermented soybean paste).
- 0.5 tablespoons of gochujang.
- 1 tablespoon of gochugaru (Korean chili powder).
- 600 ml of water.
Instructions
1
Cut the kimchi into bite-sized pieces. Prepare the onions, green onions, and chili peppers.
2
In a pot, heat some perilla oil and stir-fry the kimchi and onion over medium heat for about 7-8 minutes until they are well cooked.
3
Add the broth from the canned tuna, along with minced garlic, ginger, doenjang (Korean fermented soybean paste), and gochujang (Korean chili paste). Continue to simmer for 3 minutes.
4
Carefully place the mackerel chunks in the pot, add 600ml of water and gochugaru (Korean chili powder), and bring to a boil for 3 minutes.
5
Finally, garnish with green onions and chili peppers, and simmer for another minute before serving.