Korean•comfort
Braised Saury Stew (Kkongchi Jorim)
Braised Saury (Kkongchi Jorim) is a great hearty fish jorim or stew that you can make with canned saury (mackerel pike).
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 14 oz canned saury (mackerel pike) (14 oz / 396.89 g )
- 1 cup Korean radish ((Daikon is also OK))
- 2 green onions
- 1 fresh red or green chili pepper ((optional))
- 2 Tbsp soy sauce
- 3 Tbsp rice wine ((mirim))
- 1 tsp chili powder
- 2 tsp fresh garlic (chopped)
- 1 tsp chopped fresh ginger or 1/2 t ginger powder
- 2 tsp sugar
- 1 Tbsp korean red chili paste ((gochujang 고추장))
- black pepper
Instructions
- 1
Cut up 1 cup of radish.
- 2
Mix all the ingredients for the sauce and set it aside:
- 3
Empty out Saury and liquid from the can into the pot:
- 4
Add sauce ingredients to pot except for green onions and chilis. Start cooking at medium high heat.
- 5
Once it starts to boil, reduce the heat to simmer. In the meantime, cut up green onions and some red pepper and add to the pot.
- 6
Simmer at low heat for 30-40 minutes until the sauce is reduced and radish is soft. Taste the fish, the fish should have the sauce flavor well absorbed into it.