Hi everybody! Today’s recipe is Kkongchijorim! I use a can of kkongchi (saury) instead of fresh kkongchi. Enjoy the recipe and let me know how yours turns out!
for 4 servings
total cooking time: 25 -30 minutes
- a can of saury
- 1 cup’s worth Korean radish (or daikon) peeled and sliced thinly (⅛ inch thick, about 8-10 discs)
- 1 medium sized onion, sliced (1 cup’s worth)
- 2 TBS soy sauce
- 2 TBS hot pepper flakes
- 1 TBS hot pepper paste
- 3 cloves of garlic, minced
- 1 ts of minced ginger
- 1 ts of sugar
- 1 green chili pepper and 1 red chili pepper, chopped
- 2 stalks of green onions, chopped
- Make a seasoning paste by combining soy sauce, hot pepper flakes, hot pepper paste, garlic, ginger, sugar, and ¼ cup of water in a small bowl.
- Add radish slices to the bottom of a non-stick shallow pot. Add the onion, the canned saury and the liquid in the can, too. Spoon the seasoning paste to the top of the saury.
- Bring to a boil with the lid closed over medium high heat for about 8 minutes.
- Turn down the heat very low and cook for another 12-15 minutes.
- Open the lid and scoop some broth from the bottom of the pot to the top of the fish so the seasoning paste is mixed well with the broth.
- Add green onion and chili peppers and cook 2 more minutes.
- Serve with rice