Samchi Jjim (Korean Steamed Spanish Mackerel)
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thick slices of Korean radish line the pot and soak up the soy broth, while the Spanish mackerel rests on top, never touching the bottom, so its soft flesh keeps its shape.
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A short rest in rice wine before cooking tones down the fishy smell, and the seasoning stays light with just soy sauce and garlic. Cheongyang chili added at the end gives the mild broth a clean, spicy finish, and the radish is as much a part of the meal as the fish.
Ingredients
Instructions
- 1
Cut 500 g Spanish mackerel into serving pieces and sprinkle evenly with 1 tablespoon cooking wine.
Spread the pieces in a single layer and let them stand for 10 minutes to reduce any fishy aroma before cooking.
- 2
Slice 200 g radish thick enough to cover the bottom of the pot, then cut the green onion and hot green chili on the bias.
Shake out some chili seeds if you want a milder finish.
- 3
Mix 300 ml water with 2 tablespoons soy sauce and 1 teaspoon minced garlic to make the braising liquid.
Lay the radish in the pot first, then place the mackerel on top so the flesh is protected from direct heat.
- 4
Pour the seasoning liquid around the edge of the pot and bring it to a boil over medium heat.
When it starts bubbling, skim off a little foam and make sure the liquid moves evenly between the radish slices.
- 5
Cover the pot, lower the heat to medium-low, and steam-braise for about 15 minutes.
Do not flip the mackerel; spoon the sauce over it 3 or 4 times so the surface stays moist and seasoned.
- 6
When a chopstick slides into the radish easily and the mackerel flakes look white and separated, add the green onion and chili.
Cook 3 more minutes, then serve with rice and a spoonful of the reduced sauce.
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