1
Slice half an onion, prepare 1 stalk of green onion, 2 Cheongyang chili peppers, and 1 red chili pepper, and cut 1/4 head of Napa cabbage kimchi into 4cm pieces.
Pollock Kimchi Stew
This is a spicy and delicious pollock kimchi stew recipe that contains Chef Kim Dae-seok's 31 years of know-how.
KoreanSoup & Stew
⏱️ 3 min total📝 18 steps
What You'll Need
Cooking oil2 tbsp
Onion1/2
Napa cabbage kimchi1/4 head
Canned pollock1 can
Minced garlic1 tbsp
Minced ginger1/2 tbsp
Kimchi brine1/2 cup
Sugar1/2 tbsp
Water3 cups (480mL)
Red chili powder1 tbsp (heaping)
Salted shrimp1/2 tbsp of brine only
Anchovy fish sauce1 tbsp
Doenjang (soybean paste)1/2 tbsp
Mirin2 tbsp
Perilla oil1/2 tbsp
Cheongyang chili pepper2
Green onion1 stalk
Red chili pepper1
Black pepper2 pinches
Instructions
2
Pour 2 tbsp of cooking oil into a pan, and when the pan is heated to a certain degree, add the sliced onions.
3
Sauté the onions over medium heat until they turn golden brown to caramelize them.
4
When the onions are sautéed, add the sliced Napa cabbage kimchi.
5
When sautéing the kimchi, use high heat to cook off the raw, harsh taste of the kimchi.
6
Once the harsh taste of the kimchi has dissipated, add only the broth from the canned pollock.
7
Add the canned pollock broth and sauté the kimchi until it is slightly submerged.
8
Add 1 tbsp of minced garlic and 1/2 tbsp of minced ginger and sauté together.
9
Add 1/2 tbsp of sugar to balance the sourness of the kimchi.
10
Add the pollock from the prepared canned pollock.
11
Add 3 paper cups of water (480mL).
12
Turn the heat to high and add 1 heaping tbsp of red chili powder.
13
Cover with a lid and boil for 3 minutes.
⏱️ 3m 0s14
Dissolve 1/2 tbsp of doenjang in about 2 tbsp of mirin, then add it to the stew.
15
Add 1/2 tbsp of salted shrimp brine and 1 tbsp of anchovy fish sauce to season.
16
Add the sliced Cheongyang chili peppers, green onion, and red chili pepper.
17
Add 1/2 tbsp of perilla oil for a nutty flavor.
18
Finally, add two pinches of black pepper to finish.