Korean Steamed Pacific Saury
Kkongchi-jjim is a Korean braised Pacific saury cooked with Korean radish, onion, and green onion in a gochugaru and soy sauce broth. The saury's naturally oily flesh pairs well with the bold spice, and the radish softens in the braising liquid while drawing out any fishiness. Garlic and ginger clean up the broth's flavor, and the chili heat stimulates the appetite without overwhelming the fish. The remaining sauce, spooned over rice, is often the best part of the meal - a humble but deeply satisfying home-cooked fish dish.
Adjust Servings
Instructions
- 1
Clean saury and cut into pieces; slice radish thickly.
- 2
Layer radish first, then saury and onion in a pot.
- 3
Mix chili flakes, soy sauce, garlic, and water, then pour in and boil.
- 4
Lower heat and simmer covered for 20 minutes.
- 5
Add green onion and cook 5 more minutes.
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Nutrition (per serving)
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