Braised Saury (Mackerel pike: 꽁치조림)





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Published on Sep 15, 2012

for 4 servings
total cooking time: 25 minutes

a can of saury
1 cup's worth Korean radish (or daikon) peeled and sliced thinly (⅛ inch thick, about 8-10 discs)
1 medium sized onion, sliced (1 cup's worth)
2 TBS soy sauce
2 TBS hot pepper flakes
1 TBS hot pepper paste
3 cloves of garlic, minced
1 ts of minced ginger
1 ts of sugar
1 green chili pepper and 1 red chili pepper, chopped
2 stalks of green onions, chopped

Make a seasoning paste by combining soy sauce, hot pepper flakes, hot pepper paste, garlic, ginger, sugar, and ¼ cup of water in a small bowl.
Add radish slices to the bottom of a non-stick shallow pot. Add the onion, the canned saury and the liquid in the can, too. Spoon the seasoning paste to the top of the saury.
Bring to a boil with the lid closed over medium high heat for about 8 minutes.
Turn down the heat very low and cook for another 15 minutes.
Open the lid and scoop some broth from the bottom of the pot to the top of the fish so the seasoning paste is mixed well with the broth.
Add green onion and chili peppers and cook 2 more minutes.
Serve with rice


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