Name: Braised Pacific Saury (Kkongchi-Jorim)
Yield: Serves 4 as a main dish
Cuisine: Korean
Ingredients: 1 pound (455 g) Korean moo or daikon radish, peeled, halved, and cut into ½-inch (12 mm) half-moons; ¼ cup (60 ml) soy sauce; ½ teaspoon kosher salt; 2 tablespoons gochugaru; 1 Holland chile, sliced ½ inch (12 mm) thick; 2 scallions, cut into 2-inch (5 cm) pieces; 1 long green Korean chile, sliced ½ inch (12 mm) thick on the bias; 2 tablespoons gochujang; 1 pound (455 g) Pacific saury, gutted and cleaned (about 2 fish); 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 2 tablespoons canola oil; 1 medium Spanish onion, diced

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This is a very traditional Korean dish, spicy and with a strong flavor of fish oil, though you could tone it down a bit if you made this with a milder, less oily fish like salmon. Pacific saury—the Japanese call it sanma; Americans, mackerel pike—is usually bycatch, thus it’s very inexpensive. Koreans love it—we even can it. If you can’t find it fresh at a Japanese or Korean market, you can use bluefish or mackerel, which, like Pacific saury, is strongly flavored and has skin rather