Korean Steamed Pacific Saury

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Kkongchi-jjim braises Pacific saury with Korean radish, onion, and green onion in a gochugaru and soy sauce broth until the liquid reduces to a concentrated, deeply spiced glaze.

The saury's naturally oily flesh absorbs the bold seasoning without drying out, while the radish softens in the braising liquid and draws out any fishiness that would otherwise distract from the sauce. Garlic and ginger scrub the broth clean, and the chili's penetrating heat opens the appetite in a way that milder seasonings cannot. The remaining sauce, ladled over rice, is what most people eat last and remember longest - a humble fish dish that punches well above its price.

Ingredients

servings

IngredientAmountUnit

Pacific saury2 eaea

Korean radish250 gg

onion½ eaea

green onion½ eaea

gochugaru1½ tbsptbsp

soy sauce1½ tbsptbsp

minced garlic1 tsptsp

water350 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Clean 2 Pacific saury thoroughly, removing any innards and blood near the bones, then cut each fish into 2 to 3 pieces.

Slice 250 g Korean radish thickly, and cut the onion and green onion into easy eating pieces.
2

Control

Spread the radish in a single layer across the bottom of the pot and pour in part of the 350 ml water.

Cook over medium heat for 6 to 8 minutes first, until the edges start turning slightly translucent and the radish smell softens.
3

Step

Place the saury pieces and 1/2 onion over the radish.

Arrange the fish in one layer so the flesh does not break, then pour the remaining water around the edge of the pot instead of directly over the fish.
4

Control

Mix in 1.5 tbsp gochugaru, 1.5 tbsp soy sauce, and 1 tsp minced garlic, loosening the seasoning into the broth.

Bring it to a boil over high heat, then skim off foam so the sauce tastes cleaner.
5

Control

Cover the pot, lower the heat, and simmer for about 20 minutes.

Spoon the broth over the fish once or twice during cooking, and check that the radish is tender enough for a chopstick to slide in easily.
6

Finish

Add 1/2 green onion and cook uncovered for 5 more minutes.

Finish when the liquid has reduced to a shallow, glossy sauce and the seasoning clings to the saury, then serve hot with rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kkongchi-jjim absorbs gochugaru heat into oily Pacific saury for a concentrated, spicy glaze.
Finish cue: Finish when the liquid has reduced to a shallow, glossy sauce and the seasoning clings to the saury, then serve hot with rice.