Korean Pacific Saury Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
One can of Pacific saury, liquid and all, flavors the whole pot, so no separate stock is needed.
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The canned fish is already cooked with softened bones, so it needs no prep and is eaten bones and all, while a little doenjang tones down the canned-fish smell.
Ingredients
Instructions
- 1
Slice 180g of Korean radish into 0.5cm thick squares and cut 80g of onion into 1cm thick strips, then slice half a green onion diagonally to prepare the vegetables.
- 2
Add the sliced radish and onion to a pot with 600ml of water and boil over medium heat for 8 minutes until the radish pieces become translucent and tender.
- 3
Add 1.5 tablespoons of chili flakes, 0.5 tablespoons of doenjang to remove fishiness, and 1 teaspoon of minced garlic, stirring well to ensure the paste dissolves completely into the broth.
- 4
Pour in the entire can of saury including all the canning liquid for extra depth, and simmer for 10 minutes over medium-low heat without breaking the delicate fish pieces.
- 5
Use a spoon to continuously baste the saury with the spicy broth for 5 minutes over low heat so the savory seasoning penetrates deeply into the thick fish meat.
- 6
Add the prepared green onions and boil for one final minute to let their fresh aroma blend into the stew before turning off the heat to finish the dish.
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