Canned saury is readily available in Korean grocery stores and is often braised with seasonings and vegetables.
Fresh saury, (kkongchi in Korean) is also called “mackerel pike” or “pike mackerel” in English. In Korean cuisine they’re often grilled, braised, or stewed.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
