Pike mackerel stew

Still searching for what to cook ?

Name: Korean pike mackerel kimchee stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 1 Can Pike mackeral; 2 C Kimchee

Find the most delicious recipes here

INGREDIENTS

1 Can Pike mackeral
2 C Kimchee

Servings

INSTRUCTIONS

Korean pike mackerel kimchee stew

Prep Time: 5 minutes

Cook Time: 20 minutes

Serving Size: about 4

Ingredients

1 can of Mackerel Pike, reserve 1/4 cup of juice and drain the rest

2 cups diced kimchi

1 teaspoon sugar, optional

1 tablespoon grape seed or canola oil

1 onion, sliced

1 clove garlic, minced

1 teaspoon minced ginger

1-1/2 tablespoon Korean chili flakes

1-2 Korean say sauce for soup

3 tablespoon kimchi juice

1-1/2 cup water, or more

1 of each green and red chilies, sliced, optional

1 green onion, chopped for ganish

Directions

In a small bowl, combine 1/4 cup of canned mackerel juice with garlic, ginger, Korean chili flakes, and soy sauce. Add the kimchi juice and combine well. Set aside.

Heat grape seed oil in a shallow pot over medium heat and fry kimchi for 5 minutes until they get somewhat soft. (Add 1 teaspoon sugar if your kimchi is too sour)

Add canned fish and onion to the pot and drizzle the chili garlic sauce over. Pour water to barely over everything. You might nee a little more.

Bring to boil and cover, reduce the heat to low and simmer for 15-20 minutes. Taste the stew and season more with soy sauce if you need.

Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion. Serve hot with rice.

NOTES

Alert editor

Korean pike mackerel kimchee stew

1 Can Pike mackeral
2 C Kimchee

Korean pike mackerel kimchee stew
Prep Time: 5 minutes

Cook Time: 20 minutes

Serving Size: about 4

Ingredients

1 can of Mackerel Pike, reserve 1/4 cup of juice and drain the rest
2 cups diced kimchi
1 teaspoon sugar, optional
1 tablespoon grape seed or canola oil
1 onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1-1/2 tablespoon Korean chili flakes
1-2 Korean say sauce for soup
3 tablespoon kimchi juice
1-1/2 cup water, or more
1 of each green and red chilies, sliced, optional
1 green onion, chopped for ganish
Directions

In a small bowl, combine 1/4 cup of canned mackerel juice with garlic, ginger, Korean chili flakes, and soy sauce. Add the kimchi juice and combine well. Set aside.
Heat grape seed oil in a shallow pot over medium heat and fry kimchi for 5 minutes until they get somewhat soft. (Add 1 teaspoon sugar if your kimchi is too sour)
Add canned fish and onion to the pot and drizzle the chili garlic sauce over. Pour water to barely over everything. You might nee a little more.
Bring to boil and cover, reduce the heat to low and simmer for 15-20 minutes. Taste the stew and season more with soy sauce if you need.
Add the chilies, if using, and cook for 1-2 more minutes. Garnish with green onion. Serve hot with rice.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.