Korean Pacific Saury Stew
Kkongchi jjigae is a budget-friendly Korean stew built around a single can of saury, making it one of the simplest jjigae to prepare. Korean radish and onion simmer alongside the fish, soaking up its bold, oily flavor. A half-tablespoon of doenjang tames any fishiness while adding fermented depth, and gochugaru brings the characteristic spicy kick. With everyday pantry staples and minimal prep, this stew delivers a full-flavored meal in under 30 minutes.
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Instructions
- 1
Slice radish and onion thickly, and slice green onion diagonally.
- 2
Boil radish and onion in water for 8 minutes first.
- 3
Dissolve chili flakes, doenjang, and garlic into the broth.
- 4
Add saury with the can liquid and simmer for 10 minutes.
- 5
Baste fish with broth and cook 5 more minutes.
- 6
Add green onion and simmer for 1 final minute.
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