Kkongchijorim (Braised Saury)



3 nos saury (cleaned, discard the heads and cut each into 4 pieces)

150g white radish (sliced)

1 big onion (peeled and sliced)

1 tbsp chopped garlic

1 tbsp chopped young ginger

1 red chilli (sliced diagonally)

1 green chilli (sliced diagonally)

2 stalk spring onion (sectioned)

Adequate cooking oil


¼ tsp salt

Seasonings: (mixed well)

2 tbsp hot pepper flakes

1 tbsp gochujang

2 tbsp light soy sauce

1 tsp sugar

1 cup water

Preparation Instructions:

  1. Rinse, drained and pat-dry the saury pieces with paper towel.
  2. Marinate the saury pieces with salt and set aside.
  3. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry the marinated saury pieces until golden brown. Remove, drained and set aside.
  4. Heat up a non-stick skillet with 1 tbsp of cooking oil. Saute the big onion, chopped garlic and young ginger until fragrant.
  5. Add in seasonings and bring to a boil.
  6. Add in white radish and pan-fried saury. Turn heat to low and continue to simmer until the radish turn soft and sauce become thickens.
  7. Add in spring onion, sliced red and green chillies. Stir to combine.
  8. Dish out and serve.

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