STEP 1/10
Chop the peppers, onions, and green onions
STEP 2/10
Boil the leftover kimchi jjim or kimchi jjigae
STEP 3/10
Pour in a whole can of canned saury soup (If you are very sensitive to fishy smell, you may reduce the amount by half or omit it. Instead, it may feel like kimchi stew with saury toppings rather than saury stew.)
STEP 4/10
Add a ladle of cooking wine. (If you don't have cooking wine, you can also drink soju.)
STEP 5/10
Add a tablespoon of soybean paste and mix it well. (It hardly tastes like soybean paste, so you don't have to worry. It takes away the fishy smell and adds a deep taste.)
STEP 6/10
Add sliced onions
STEP 7/10
Add the green onions that were cut into two fingers (mainly the white and light green parts). It cools the soup.)
STEP 8/10
Add chungyang chili pepper to make it more spicy
STEP 9/10
Slightly put the saury can in the top (if you put it in and swirl it too much, the saury will break. Just enough to cover it.) **Canned saury is okay to eat whole without removing bones!
STEP 10/10
Add green onion and pepper, boil it, and wrap it up
- Meatless kimchi stew, pork kimchi stew, everything is fine. Don't just eat it. Just make a can of saury at the mart and make a spicy soup style saury kimchi-chigi. - It's better to scoop up the soup! If you do, it's good to eat a lot of broth and take out the ingredients in a steamed style! If you do it, you can put in the broth [Braised pork kimchi from the recipe] https://1week-7days.com/HMR/ ?idx=94