Kimchi stew with canned mackerel for camping
A one-pot Korean campsite stew using shelf-stable canned mackerel, kimchi and water. The fish goes in last so the pieces stay intact.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Canned mackerel in water — 1 can, about 250 g drained is unavailable
If canned mackerel is unavailable, use the same drained amount of canned saury or canned salmon. Use plain fish rather than sweet sauce.
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Essential
Use ready-to-eat kimchi. Keep opened kimchi chilled; it forms the main broth flavour.
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Essential
Use safe drinking water, not untreated stream water.
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Substitute available
If Neutral cooking oil — 1 small teaspoon (5 ml) is unavailable
If neutral oil is unavailable, use the same amount of canola or sunflower oil.
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Optional
Leave out if unavailable; the kimchi is enough to flavour the broth.
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Optional
Leave out for a milder stew. The kimchi still adds some heat.
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Optional
Leave out if unavailable; it is only a garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Open and drain 1 can of mackerel. Chop 1 1/2 paper cups kimchi and slice 1/2 onion if using. Keep fish pieces large so they do not crumble. Use clean drinking water for the broth.
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Step 2
Heat 1 small teaspoon oil in a camp pot over medium heat. Stir the kimchi and optional onion for 3 minutes. Add 1 1/2 paper cups drinking water and optional gochugaru; bring to a boil, then simmer for 5 minutes.
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Step 3
Slide in the drained mackerel pieces. Simmer gently for 5 more minutes until everything is steaming hot, without vigorous stirring. Top with spring onion if using and serve in two bowls. Opened canned fish must be refrigerated promptly; discard if it stood warm too long.
Finished dish
A paper cup is 180 ml. Check canned fish for bones before serving children. Kimchi may contain fish sauce or shrimp; canned mackerel contains fish. Never use bulging, leaking or badly damaged cans. Keep opened fish cold and use safe drinking water. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.