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!!

    See full size image

  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. :)

  14. sweetchochomelk Vlaardingen - Netherland joined 10/11 & has 8 comments

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

    Hv a nice day! :)

  15. luigi180 Texas joined 2/11 & has 7 comments

    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! :)

  16. unchienne Georgia, USA joined 10/08 & has 9 comments

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

  17. 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!

  18. chigau_me UK joined 11/11 & has 6 comments

    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!

  19. peonygirl portland, oregon joined 8/09 & has 51 comments

    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!!

  20. MariskaLim Jakarta, Indonesia joined 2/11 & has 55 comments

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

    Delicious ~~~~~ <333

  21. megina Burnaby BC joined 9/12 & has 1 comment

    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

  22. peonygirl portland, oregon joined 8/09 & has 51 comments

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

  23. garfield411 New York City joined 9/12 & has 4 comments

    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

  24. alison Denton, TX, USA joined 12/11 & has 3 comments

    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!

  25. garfield411 New York City joined 9/12 & has 4 comments

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

  26. chrismcleod Brooklyn joined 4/12 & has 2 comments

    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?

  27. hkim9877 Milwaukee joined 9/12 & has 2 comments

    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!

  28. jaylivg Houston joined 7/10 & has 107 comments

    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 !

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