Samchi Jjim (Korean Steamed Spanish Mackerel)
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Samchi jjim is a Korean steamed-braised Spanish mackerel dish cooked over radish slices with soy sauce, garlic, and cooking wine.
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The radish cushions the fish from direct heat while releasing a clean sweetness into the braising liquid, and soy sauce seasons the delicate flesh evenly. Because the mackerel is soft and flaky, it is never flipped; instead the sauce is spooned over it repeatedly. Green onion and fresh chili are added at the end for a pop of color and gentle heat. Paired with rice and a ladle of the reduced sauce, it highlights the clean flavor of the fish alongside soy-based umami.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Finish
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Samchi jjim cushions mackerel over radish slices to protect the delicate fish while sweetening the soy and garlic broth.
- Finish cue
- When a chopstick slides into the radish easily and the mackerel flakes look white and separated, add the green onion and chili.
- Avoid this
- Do not flip the fish; spoon sauce over it instead.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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