Korean Braised Saury Kimchi

Quick answer

Total time: 45 min
Level: Easy
Servings: 3 servings
Ingredients: 8

About this dish

Kkongchi-kimchi-jjim braises canned Pacific saury with well-aged kimchi until the flavors meld into a concentrated, tangy sauce with no additional stock needed.

The aged kimchi's deep acidity and fermented complexity dissolve into the saury's natural oils, building a rich, layered broth that tastes far more time-consuming than it is. Tofu added to the pot absorbs the spiced liquid and contributes a soft, yielding contrast to the fish. Green onion and cheongyang chili finish the dish with a sharp kick of heat that cuts through the richness. Using canned fish keeps preparation minimal, while the aged kimchi does the slow-cooking work, delivering a depth of flavor that is difficult to achieve in such little time.

Ingredients

servings

IngredientAmountUnit

canned saury400 gg

aged kimchi350 gg

onion1 eaea

cheongyang chili2 eaea

gochugaru1 tbsptbsp

minced garlic1 tbsptbsp

soy sauce1 tbsptbsp

water300 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Cut 350 g aged kimchi into bite-size pieces, and slice 1 onion into moderately thick strips.

Slice 2 cheongyang chilies on the diagonal and keep them aside for the finishing stage so their heat stays clear.
2

Step

Spread the kimchi and onion across the bottom of the pot, then place 400 g canned saury on top without breaking the pieces.

Add some of the can liquid as well to deepen the savory flavor.
3

Control

Add 1 tablespoon gochugaru, 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 300 ml water around the edge of the pot.

Set over high heat and wait until the liquid boils evenly.
4

Control

Once it boils, reduce to medium heat and simmer for about 20 minutes with the lid slightly ajar.

Do not flip the fish; spoon the bubbling sauce over the top to season it without breaking it.
5

Control

Taste when the broth has reduced and the kimchi is tender.

If the broth reduces too quickly, lower the heat and simmer for 3 more minutes to adjust the consistency.
6

Season

Add the sliced cheongyang chilies and cook 5 more minutes to release their sharp heat.

Before turning off the heat, check that the saury is hot throughout and the kimchi has absorbed the sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kkongchi-kimchi-jjim simmers aged kimchi acidity and savory saury oil for a tangy, deep finish.
Finish cue: Taste when the broth has reduced and the kimchi is tender.
Avoid this: Avoid frequent flipping to keep the fish intact.