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