Today I’ll show you how to make kimchi stew with canned mackerel. When I was in university in Seoul, I often went on short camping trips with my best friends. This stew was among our repertoire of simple side dishes that we knew how to make. We always had it with rice, sharing it with each other until the rice was gone and the pot was empty.
I can’t help but feel nostalgic when I make this dish: I miss my old friends, and my university days. What fun we had! One of us would cut the potato, another would clean and cut the onion, and another would prep the can of saury or mackerel. The stew and rice seemed to cook in no time at all, as we never stopped chatting and laughing.
Soon enough it was: “Yay, let’s eat!” Yummy yummy omul omul we were eating together and chatting the whole time.
You can use canned herrings, tuna, or canned salmon in this recipe. The nice thing about canned fish is that it transports well in your backpack, and you can eat the fishbones, which get totally soft in the can. They’re totally chewable and full of calcium!
You could also use fresh fish if you wanted. Fresh mackerel or saury would work well, but just be sure to remove the bones first before eating!
This video was shot a few weeks ago at YouTube in Los Angeles, with my new friend Jenn from the YouTube channel Cookies, Cupcakes, and Cardio. We had a lot of fun making the video, and she loved the stew a lot. After that she showed me how to make a fruit pizza on her backpacking oven. It was a great day of cooking and filming.
Ingredients (Serves 4):
- 1¼ cup fermented kimchi, chopped
- 1 onion (about 1 cup), chopped
- 1 medium size potato, peeled and cut into bite size chunks
- 2 cloves of garlic, peeled and minced
- 2 to 3 tablespoons gochujang (hot pepper paste)
- 1 green chili pepper, chopped
- 1 cup water
- 1 can of saury or mackerel
- Combine the kimchi, onion, potato, garlic, green chili pepper in a pot. Add the gochujang and mix well with a spoon.
- Add a can of mackerel or saury, and the water.
- Close the lid and boil over medium high heat for 15 minutes. Stir and mix with a spoon. Lower the heat to medium-low and cook for another 15 minutes.
- Remove from the heat and serve immediately with rice.