Hi all,
I picked this up in the store today, and I’m wondering how I should cook with it?
I’m thinking about making a stew w potatoes (open to other suggestions!) – should I discard the liquid?
I also see online some recipes call for removing bones, is that necessary for this brand?
Thanks!
by ToBetterDays000
4 Comments
This is my favorite addition for kimchi jjigae.
Bones are softened and unnoticeable, edible.
Second favorite use is braising it with Korean radish. This [recipe](https://kimchimari.com/kkongchi-jorim-ssambap/) uses canned instead of fresh. I usually use canned since I consider it a kitchen staple and always have it handy. If I don’t have the radish, I use potatoes.
Eta: I drain and quickly rinse them once in the can with cold water before adding it to the kimchi jjigae
Make this: https://www.maangchi.com/recipe/kimchi-camping-stew
It will make your house stink but it is so damn good. My recipe is actually more simple than Maangchis. I just do stir fry garlic and sour kimchi. And pour in the can of mackerel. Braise for a few minutes and it’s good to eat with a bowl of hot rice. 🤤🤤🤤
Also you don’t need to remove the bones. It’s really soft
Chop up some jalapeños and green onion, put at the bottom of a small pot and throw the whole can in (with the liquid) sprinkle some gochugaru on top and simmer for a bit… so good with rice.
These recipes sound delicious – I have kimchi