Korean Braised Saury Kimchi

Name: Korean Braised Saury Kimchi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: canned saury 400 g; aged kimchi 350 g; onion 1 ea; cheongyang chili 2 ea; gochugaru 1 tbsp; minced garlic 1 tbsp; soy sauce 1 tbsp; water 300 ml

Quick answer

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

About this dish

Well-fermented kimchi, sour and soft, meets the oil from canned Pacific saury and cooks down into a tangy, concentrated sauce.

With no fish to clean, the work is mostly waiting: about twenty minutes of simmering, partly uncovered, until the kimchi turns tender and the liquid thickens. Sliced cheongyang chili goes in near the end to keep its sharp heat. The fish only needs heating through and stays in large pieces as long as nobody stirs it.

Ingredients

servings

IngredientAmount

onion1 ea

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Instructions

6 steps

1

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

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

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

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

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

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.