Korean Saury Kimchi Rice Bowl
Canned mackerel pike (kkongchi) is stir-fried with aged kimchi and sliced onion, using a couple spoonfuls of the can liquid to deepen the sauce's umami. The kimchi cooks down for three minutes first to drive off excess moisture and tame its sourness, then the fish is broken into generous chunks - keeping them large preserves a pleasant flaky texture. Chili flakes, soy sauce, and sugar simmer together for four minutes into a thick, clinging glaze that soaks into the rice below. Topped with fresh scallion, this is a pantry-friendly rice bowl that transforms humble canned fish into something deeply flavorful.
Adjust Servings
Instructions
- 1
Chop kimchi, slice onion thinly, and chop scallion.
- 2
Heat oil and stir-fry onion and kimchi for 3 minutes.
- 3
Add canned fish with 2 tbsp can liquid, breaking into large chunks.
- 4
Add chili flakes, soy sauce, and sugar; cook down for 4 minutes.
- 5
Place warm rice in bowls and top generously with the kimchi fish mix.
- 6
Finish with scallion and serve immediately.
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