Korean Braised Saury in Spicy Sauce
Kkongchi-jorim simmers Pacific saury with daikon radish in a soy-gochujang sauce until the bones soften enough to eat whole - a thrifty Korean fish braise built on one of autumn's most affordable catches. The radish lines the pot bottom, cushioning the fish from direct heat to prevent breakage while absorbing the braising liquid into sweet, flavor-soaked wedges. After bringing the sauce to a boil, twenty-five minutes of medium-low simmering renders the fine bones edible without adding vinegar. Canned saury, with bones already softened during processing, halves the cooking time for weeknight shortcuts. Green onion placed on top in the final two minutes tempers the fish's natural oiliness and adds a visual accent. Like most jorim-style banchan, this dish improves over several days in the refrigerator as the seasoning continues to penetrate.
Adjust Servings
Instructions
- 1
Slice daikon into 1 cm half-moons and line the pot bottom.
- 2
Cut saury into 5 cm pieces and arrange on top of the radish.
- 3
Mix soy sauce, gochujang, gochugaru, garlic, and water for the sauce.
- 4
Pour sauce over fish, bring to a boil, reduce heat, and simmer for 25 minutes.
- 5
Add green onion and simmer 2 more minutes before serving.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Braised Mackerel in Spicy Sauce
Godeungeo-jorim is one of the most frequently cooked fish banchan in Korean homes, pairing mackerel's assertive flavor with a spicy braising sauce that demands steamed rice. Mackerel is cut into steaks and salted for ten minutes to draw out fishy odors, then arranged over thick radish slices that line the pot bottom. The radish serves dual duty: preventing the fish from sticking and releasing its natural sweetness into the braising liquid. A sauce of gochugaru, gochujang, soy sauce, garlic, ginger, and sugar is spooned over and the pot simmers covered for twenty minutes, during which the seasoning penetrates the flesh while the radish absorbs enough sauce to rival the fish itself. Green onion added in the final minutes lifts the heavy spice with a fresh sharpness.
Korean Braised Monkfish in Spicy Soy Sauce
Agwi-jorim - braised monkfish - is a gentler preparation than the fiery agu-jjim, focusing on a soy-based braising sauce rather than a chili-paste coating. Thick slices of Korean radish line the bottom of the pot, cooking first to release their natural sweetness into the liquid. The monkfish goes on top and simmers covered in a mixture of soy sauce, gochugaru, garlic, and water that reduces slowly into a concentrated glaze. The radish acts as both a buffer preventing the delicate fish from sticking and a flavor sponge that becomes the best part of the dish. As the liquid reduces, the sauce thickens and stains both fish and radish a deep amber. The finished dish has a more balanced, less aggressive flavor profile than agu-jjim, with soy saltiness and radish sweetness in equal proportion to the chili heat.
Korean Braised Tofu in Spicy Sauce
Dubu-jorim is arguably the single most frequently made tofu dish in Korean home kitchens. The technique is straightforward but the sequence matters: tofu must be fried first to build a crust that holds its shape during braising, then simmered in a sauce that penetrates through that crust into the soft interior. The braising liquid - soy sauce, gochugaru, garlic, sugar, and water - reduces around the tofu slabs for eight to ten minutes, concentrating into a thick, spicy-sweet glaze. The finished tofu has three distinct zones: a dark, slightly chewy exterior where sauce has caramelized, a transitional layer where seasoning has seeped in, and a pristine white center that provides a bland, creamy contrast. Korean home cooks often make a double batch on Sunday, refrigerating half for weekday lunches. The dish dates back to Buddhist temple cooking traditions where tofu was the primary protein.
Korean Spicy Braised Cod with Radish
Tender cod fillets braised in a spicy gochujang-soy sauce with daikon radish that soaks up every drop of flavor. Cod is a lean fish with a clean, neutral flavor, and the bold seasoning soaks into the flesh to add depth. Daikon radish cooks alongside the fish and absorbs the braising liquid, becoming just as flavorful. Onion melts down during cooking, contributing natural sweetness to the sauce. The flesh is soft and separates easily from the bone, making it approachable for all ages.
Korean Braised Semi-Dried Pollock
Kodari-jorim braises semi-dried pollock with radish in a gochujang-soy glaze, occupying a middle ground between fresh fish stew and fully dried fish preparations. Kodari is whole pollock gutted and hung in pairs along the East Sea coast, air-dried for two to three weeks - halted before full dehydration so the flesh retains enough moisture to stay supple after cooking, unlike the spongy texture of fully dried hwangtae. Layering radish on the bottom of the pot serves a structural purpose: it prevents the fish from sitting directly on the heat source and scorching. A sauce of soy, gochujang, gochugaru, sugar, and garlic is poured over and brought to a boil, then reduced to medium heat for about thirty minutes, spooning the liquid over the fish periodically. Overnight refrigeration lets the seasoning penetrate evenly and deepens the flavor. The leftover sauce is potent enough to repurpose as a bibimbap dressing.
Korean Braised Saury Kimchi
Kkongchi-kimchi-jjim is a Korean braise of canned Pacific saury and well-aged kimchi simmered together until the flavors meld into a concentrated, tangy broth. The aged kimchi's deep acidity and fermented complexity dissolve into the saury's natural oils, building a rich sauce without any additional stock. Adding tofu lets the cubes soak up the spicy liquid, and green onion with cheongyang chili finishes the dish with a sharp kick of heat. Using canned fish keeps preparation minimal, while the aged kimchi does the heavy lifting to create a flavor that tastes like it has simmered for hours.