Korean Saury Kimchi Rice Bowl
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Even the liquid from the can of mackerel pike (kkongchi, a Pacific saury) goes in, two tablespoons of it, adding the taste of the fish to the kimchi sauce.
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Once the fish is in, the spatula splits it only two or three times, and it still sits on the rice in large chunks.
Ingredients
Instructions
- 1
Cut 180 g aged kimchi into bite-size pieces and thinly slice 80 g onion.
Chop 30 g scallion and keep it separate for finishing, so it stays fresh instead of wilting in the pan.
- 2
Add 1 tbsp cooking oil to a pan and warm it over medium heat.
Stir-fry the onion for about 1 minute first, then add the kimchi when the edges begin to turn translucent.
- 3
Cook the kimchi over medium heat for about 3 minutes to drive off moisture and soften the sharp sourness.
If liquid still pools on the bottom, keep stirring briefly so it reduces without scorching.
- 4
Add 200 g canned mackerel pike with 2 tbsp of the can liquid.
Use a spatula to split the fish only a few times into large chunks, keeping the pieces intact for a better flaky texture.
- 5
Add 1 tbsp Korean chili flakes, 1 tbsp soy sauce, and 1 tsp sugar.
Lower the heat to medium-low and simmer for about 4 minutes, until the seasoning thickens and clings to the kimchi and fish.
- 6
Divide 2 bowls of warm rice into serving bowls and spoon the saury kimchi mixture generously on top.
If it tastes too sour, balance it with a little more sugar, then finish with scallion and serve immediately.
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