Korean pike mackerel kimchee stew
Prep Time: 5 minutes
Cook Time: 20 minutes
Serving Size: about 4
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
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|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 %|
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