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!

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Ingredients

for 4 servings
total cooking time: 25 -30 minutes

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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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47 Comments:

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

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

    Hv a nice day! :)
    xxx,
    Inne

  2. 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! :)

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

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

  4. travisalta joined 2/11 & has 5 comments

    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!

  5. 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!

  6. peonygirl portland, oregon joined 8/09 & has 47 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!!

  7. 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

  8. 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

  9. peonygirl portland, oregon joined 8/09 & has 47 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?

  10. 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

  11. 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!

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

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

  13. 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?

  14. 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!

  15. 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 !

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

      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 joined 7/10 & has 107 comments

        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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