Braised Saury (Kkongchijorim)

Braised saury / 꽁치조림 / Kkongchijorim

• Categories: main dish, seafood, spicy, stew
• Made with: daikon radish, garlic, ginger, green chili pepper, green onion, hot pepper flakes, hot pepper paste, Korean radish, onion, red chili pepper, saury, soy sauce, sugar,
• Watch on YouTube - 60,426 views and rated 5 stars out of 5 based on 861 ratings
• Read the Wikipedia entry for this recipe
• Originally posted on September 15, 2012 at 1:32 pm by Maangchi

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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!

Ingredients:
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

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
   
   
   

Posted Saturday, September 15th, 2012 at 1:32 pm
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