Recipes

Braised saury

Kkongchi-jorim 꽁치조림

Hi everybody! Today’s recipe is Kkongchi-jorim!  I use a can of kkongchi (saury) instead of fresh kkongchi. Enjoy the recipe and let me know how yours turns out!

Ingredients:
for 4 servings
total cooking time: 25 -30 minutes

Directions:

  1. 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.
  2. 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.
  3. Bring to a boil with the lid closed over medium high heat for about 8 minutes.
  4. Turn down the heat very low and cook for another 12-15 minutes.
  5. 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.
  6. Add green onion and chili peppers and cook 2 more minutes.

  7. Serve with rice


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43 Comments:

  1. cc taiwan My profile page joined 2/14
    Posted February 19th, 2014 at 7:25 pm | # |

    hello, maangchi,
    i am a big fan of yours.
    i have tried many times of this dish, braised saury, and every time, it turned out to be a very big success. thank you very much.
    i was wondering, for this recipe, is it ok to use fresh saury instead of the canned?

  2. ZenpunK Kauai, Hawaii My profile page joined 11/11
    Posted October 15th, 2013 at 12:45 am | # |

    I’m currently on a low carb diet (carb cycling) and this meal is perfect on my low carb days! I just eat it with tofu instead of rice. And if I’m on a high carb day, I eat it with rice like usual. I can’t find canned saury in the store, but mackerel works just as well. Such an easy and tasty dish!

    • Maangchi New York City My profile page joined 8/08
      Posted October 15th, 2013 at 6:37 am | # |

      I’m very happy to hear that you like this recipe. Good luck with your low carb diet plan.

  3. Indonesia-Eats My profile page joined 5/10
    Posted May 4th, 2013 at 9:57 pm | # |

    I guess I’m able to make this dish from frozen saury that I found at Asian market. Thanks for the recipe!

  4. babylee Amsterdam My profile page joined 3/13
    Posted March 23rd, 2013 at 9:32 am | # |

    Hi Maangchi, today I made this dish and already send you a picture of it…next time I will make a picture from my husbands smile while eating….:-) This was really delicious…thank you so much for the recepe! XXX Petra Lee

    • Maangchi New York City My profile page joined 8/08
      Posted March 23rd, 2013 at 10:15 am | # |

      Hi Petra,
      I’m glad you are enjoying this recipe! “next time I will make a picture from my husbands smile while eating….:-) ” haha, I’m looking forward to seeing the photo!

  5. kpoplover15 minnesota My profile page joined 1/13
    Posted January 25th, 2013 at 6:11 am | # |

    hi maangchi ! this sounds delicious ! my only question is , how much red pepper flakes would you add if you werent putting any gochujang in it ? im not a big fan of vinegar ( and gochujang has a vinegar – ish taste to me ) so would it work to just use red pepper flakes ? and i like spicy food but i wouldnt know how much to put in , i would probably end up making it WAY too hot lol !

  6. Vibey Melbourne, Australia My profile page joined 4/12
    Posted October 21st, 2012 at 6:42 am | # |

    I really wanted to try this but didn’t feel like going shopping for ingredients, so I ended up using a tin of red salmon for the fish and… potatoes instead of radish! I wish I’d had the radish, but have to say that potatoes are a classic combination with fish and they worked beautifully in this! A little sweet potato rice (three kinds of carbohydrates in one meal, oh my!), and spinach side dish, and it was just the most delicious, satisfying meal.

    Like you say: delicious, easy, cheap, healthy. What more can you ask for?

  7. irisbailar Nashville, TN U.S.A. My profile page joined 10/12
    Posted October 20th, 2012 at 4:41 pm | # |

    I loved this recipe. The only thing I will do differently is use the fresh mackerel recipe, because I didn’t like the canned fish. Generally, mackerel is one of my favorite kinds of fish. I just bought some fresh so I’ll be making this again in a few days. I have to give my family a chance to forget the taste first. I couldn’t get enough of the radish and onion. YUM!

  8. Kachie520 Vancouver, Canada My profile page joined 6/12
    Posted October 18th, 2012 at 1:49 pm | # |

    Hi Maangchi, I made this dish two days ago. It was so tasty, especially the radish, so later, I cooked more radish with the left over sauce!! It’s inexpensive to make and yummy. Oh, I made it with a can of mackerel last time because I couldn’t find Saury, but it was almost the same and delicious. Using canned fish is a great idea, so that you can eat its bones, too. Thank you, Maangchi. Your recipe is always great. :)

  9. sweetchochomelk Vlaardingen - Netherland My profile page joined 10/11
    Posted October 18th, 2012 at 11:33 am | # |

    mmmm..yummyyyy with rice!!! :), I’ll try it soon Maangchi!! :)

    Hv a nice day! :)
    xxx,
    Inne

  10. luigi180 Texas My profile page joined 2/11
    Posted October 13th, 2012 at 10:51 pm | # |

    hey maangchi! :) I made kkongchijorim a few days ago… It tastes really good :) but there was some bitterness at the end…. What can I do to remove the bitternes so I can make it next time? Thaaaanks! :)

    • Maangchi New York City My profile page joined 8/08
      Posted October 14th, 2012 at 10:30 am | # |

      I’m not sure what caused the bitterness. Did you use fresh or canned saury? If it was fresh saury, you need to remove the guts.

  11. unchienne Georgia, USA My profile page I'm a fan! joined 10/08
    Posted October 13th, 2012 at 2:33 am | # |

    Just made some tonight with some leftover radish from kimchi-night. Delicious!

  12. travisalta My profile page joined 2/11
    Posted October 8th, 2012 at 8:17 pm | # |

    Um, nom, nom, I made this for dinner tonight for the first time and it’s so delicious. I love sweeteness of the radish and the yummy broth with peppers. So good. Plus it felt very filling. Thanks Maangchi!

  13. chigau_me UK My profile page joined 11/11
    Posted October 3rd, 2012 at 5:35 am | # |

    at first i wasn’t all that sure about using tinned fish, but after making it once i now make it once every couple of weeks! it’s delicious! though now i make more sauce and add more radish as they turn sooooo delicious in the tasty spicy broth!
    Thank you, dear Maangchi for one more delicious recipe!

    p.s i’m going to make kimchi today using your recipe! :)

    p.p.s. i was wondering if you can post a recipe for gulbap (i hope i spell it right) rice cooked with oysters :) Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted October 4th, 2012 at 5:20 pm | # |

      I’m glad to hear that you are enjoying this dish a lot. sure gulbap (rice with oysters)!
      Happy cooking!

  14. peonygirl portland, oregon My profile page joined 8/09
    Posted September 30th, 2012 at 4:18 pm | # |

    You’re right, this dish would be good with salmon. I’m trying it with tofu (fried first) to make an all vegetarian dish! I think people can be turned off by canned fish but this dish would be so good on a camping trip. Just have all the veggies ready to go and open up the can!

    Thanks Maangchi!!

  15. MariskaLim Jakarta, Indonesia My profile page I'm a fan! joined 2/11
    Posted September 26th, 2012 at 12:27 pm | # |

    OH! I remember this dish! You made it for me and my family during your Gapshida visit last year right? XD

    Delicious ~~~~~ <333

  16. megina Burnaby BC My profile page joined 9/12
    Posted September 25th, 2012 at 9:05 pm | # |

    I would like to know when I watched the video you add to the paste some big peace cut
    from the roll vrapped in the plastic but you did not mentioned what it is. May I to know
    please. I am just ready to make this dish and I wonder if I do not add this it will be not the same Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2012 at 10:34 pm | # |

      oh~ : ) It is minced garlic. I sometimes freeze minced garlic like that and cut some off whenever I need it.

  17. peonygirl portland, oregon My profile page joined 8/09
    Posted September 24th, 2012 at 12:27 pm | # |

    I wonder if this would be good with just tofu instead of fish? I am trying to eat more vegetarian these days. Any suggestions?

  18. garfield411 New York City My profile page joined 9/12
    Posted September 22nd, 2012 at 3:46 pm | # |

    This is a great dish. I used shark and robin but should of not used the robin it was to boney. I was thinking that since canned saury is cooked wiith seasonings the dish might be missing something. So i took 3/4 cp sodium free vegetable stock and added it in. Ii used carb free ramen noodle instead of rice. My roommate said it was too spicy so he put some fresh made ginger mango sauce on his. I tried it too wow its good with it too. Next i will try with canned salmon. I loved this dish

  19. alison Denton, TX, USA My profile page joined 12/11
    Posted September 17th, 2012 at 6:34 pm | # |

    Howdy! I can’t wait to try this new recipe! I lived in Korea for 6 months in 2011 and I would order 꽁치찌개 from a local restaurant that would deliver to the dorms. I’ve been looking for a recipe and haven’t been able to find one. Could you make a video tutorial or a recipe page for 꽁치찌개? One of my friends suggested just making kimchijiggae and add 꽁치 instead of pork belly. Would this work? Thank you!

  20. garfield411 New York City My profile page joined 9/12
    Posted September 17th, 2012 at 1:38 pm | # |

    ok I will gonna do it by end of week will let you know

  21. chrismcleod Brooklyn My profile page joined 4/12
    Posted September 16th, 2012 at 3:39 pm | # |

    I love canned fish, but I think the people I would want to make this for would be a little turned off by that idea. Have you ever made it with fresh pike mackerel? How would it be different?

    • Minseok Queens, NY My profile page joined 9/12
      Posted September 17th, 2012 at 1:27 am | # |

      My mom have cooked this with fresh pike mackerels.
      She never uses any kinds of canned fish. I think you can try with that instead of canned fish.

    • Soju123 New York, NY My profile page I'm a fan! joined 3/11
      Posted September 18th, 2012 at 9:51 am | # |

      There’s a recipe on this site that uses fresh mackerel. Search for “Braised mackerel with radish recipe.”

    • Nicole4ever Las Vegas, Nevada My profile page joined 2/11
      Posted September 18th, 2012 at 10:05 am | # |

      I was thinking the same thing. I would love to try it with the canned fish but my family wouldn’t. Thanks for the tips :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2012 at 10:22 am | # |

      yes, replace mackerel with pike mackerel (saury: kkongchi) in my braised mackerel recipe. http://www.maangchi.com/recipe/godeungeo-jorim

  22. hkim9877 Milwaukee My profile page joined 9/12
    Posted September 15th, 2012 at 10:52 pm | # |

    This is one of my favorite dishes growing up. Add tofu on top which soaks up the delicious seasoning and you will be craving it all the time!

  23. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted September 15th, 2012 at 5:23 pm | # |

    This looks so delicious !!! will be on my menu list soon , once i go to korean market !! i wonder if i can try it using a different kind of fish ..Does pike mackerel has a texture like salmon ? leaner fish where it can hold it shape ? or is it more like catfish ( fattier ) fish ?
    thanks emily !

    • garfield411 New York City My profile page joined 9/12
      Posted September 16th, 2012 at 3:24 am | # |

      It almost the same as sardines. Salmon seems a little softer but I would like to try it with salmon, fresh or canned. I wonder if it would taste good if I used shark? MMMMM!

      • jaylivg Houston My profile page I'm a fan! joined 7/10
        Posted September 16th, 2012 at 8:00 pm | # |

        I will try to make it with salmon , it seems like it has the closest texture to mackerel , i’ll let you know how it turns out :D While you go ahead try it with shark and let me know later on :)


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