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!


for 4 servings
total cooking time: 25 -30 minutes


  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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  1. a_westervelt Portland OR USA joined 10/20 & has 7 comments

    This turned out so delicious and the canned saury was easier to find than I thought! Inexpensive to make but has huge flavor. Thanks Maangchi!!

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  2. terramishu USA joined 8/18 & has 2 comments

    First of all, thank you for creating this food and recipe blog! I knew nothing about korean food, but thanks to you, I now can cook decent korean dishes, more familiar with korean ingredients, and expand my list of recipes :)

    Second, I really love this dish. I love fish and radish/daikon, so I thought this would be interesting to try. It is so easy to make, delicious and sweet!!! When I’m craving and I don’t want to drive all the way to the asian market, I grab a can of sardines and it’s still good, although saury’s better.

  3. BeelzeBabe Finland joined 9/18 & has 9 comments

    I feel like this would breathe life into the rather boring frozen pollock we sometimes have to resort to – it doesn’t have a lot of flavour on its own and freezing makes it even more “wooden” sometimes, but I’ve had success poaching it in spicy coconut milk before, so this seems like it’d be something to try with ol’ pollock. And how beautiful and colourful does this dish look! Perfect to drive out the cold after going out on a run on a frozen morning. :)

  4. RAJASEKARAN india joined 8/16 & has 1 comment

    I Love You So Much Korean Food

  5. medusagurlyeah Adelaide joined 1/14 & has 32 comments

    Magnate, I followed your recipe exactly and the gravy that turned out was so sweet from the flavour of the radish and saury! I ate so much rice with it! But have you tried substituting the Saury with tinned sardines? It’s easier to get tinned sardines instead of saury near my home.

  6. cc taiwan joined 2/14 & has 1 comment

    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?

  7. ZenpunK Kauai, Hawaii joined 11/11 & has 4 comments

    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!

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

  9. babylee Amsterdam joined 3/13 & has 2 comments

    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

  10. kpoplover15 minnesota joined 1/13 & has 1 comment

    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 !

  11. Vibey Melbourne, Australia joined 4/12 & has 11 comments

    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?

  12. irisbailar Nashville, TN U.S.A. joined 10/12 & has 2 comments

    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!

  13. Kachie520 Vancouver, Canada joined 6/12 & has 5 comments

    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. :)

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