Braised Saury with Radish (Kkongchijorim / 꽁치조림)


Adapted from Maangchi

Ingredients -Serves 4

  • 1 can Saury
  • 1 white onion, sliced (1 cup)
  • 1 radish, peeled and sliced into 8 – 10 discs (1 cup)

Seasoning: (We increased seasonings because we added more water as we were using a large pan and we wanted enough liquid to cover all the radish) This below is our adjusted measurements

  • 2 1/2 tbsp of soy sauce (Kikkoman)
  • 2 1/2 tbsp gochugaru (Korean hot chilli flakes)
  • 1 1/2 tbsp gochujang (Korean hot pepper paste)
  • 1 1/2 tsp minced ginger/ ginger powder
  • 4 cloves of garlic, minced
  • 1 1/2 – 2  tsp of sugar
  • 1/4 – 1/3 cup of water (using the saury can to rinse of the fish bits left in the can)

Optional: (for garnish)

  • 1 green red chilli and green chilli, chopped
  • 2 stalks of green onions, chopped

How to Make it:

  1. Mix all the seasoning together to form a paste, except the water.
  2. Add radish to the bottom of a pan and arrange it nicely.
  3. Add the sliced onions on top.
  4. Add the saury and all the liquid in the can on top of the onions and radish.
  5. Measure out the water from the seasoning and mix it with the seasoning paste. Taste.
  6. Spoon the paste on top of the saury.
  7. Bring to boil for with closed lid at medium heat for around 8 minutes or until it is boiling.
  8. Turn down heat and cook on low for 12 – 15 minutes.
  9. Open lid and scoop some of the broth over the saury and makes sure the seasoning paste is mixed well with the broth.
  10. Add garnishes on top and serve with steamed rice.

Note: You can adjust the gochugaru to the level of spiciness you want. I can eat quite spicy but if not reduce the amount of gochugaru.


Zoe & Mia

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