Sweet and Savory Kkongchi Ganjang Jorim (Soy Braised Saury)
A 2-serving fish side dish made by coating cleaned pacific saury in potato starch, pan-frying it, and braising it in a sweet and savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Deboned pacific saury is seasoned with ginger to remove any fishy smell, pan-fried until crisp, and then braised. Reminiscent of grilled eel, it is sweet without being overly salty, making it an easy, family-friendly side dish for rice.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pacific saury2 whole
- Potato starch4 tbsp
Marinade
- Ginger juice1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2 tsp
- Ground black pepper1/3 tsp
Seasoning
- Soy sauce1.5 tbsp (1 1/2 tbsp)
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1/2 tbsp
- Water2 tbsp
- Spread minced ginger and mirin evenly over the flesh, then season with salt and ground black pepper for 30 minutes.
Steps
1. Cut off the heads and tails of the pacific saury and remove the guts.
Cut each in half lengthwise with kitchen shears, open it flat as shown, and cut out the center bone using shears.
Rinse under running water and thoroughly remove excess moisture.
Spread minced ginger and mirin evenly over the flesh, then season with salt and ground black pepper for 30 minutes.
2. Mix all the sauce ingredients together and set aside.
3. Evenly coat both sides of the 30-minute marinated saury with potato starch.
4. Heat cooking oil in a preheated pan and pan-fry on both sides until golden brown.
5. Pour the sauce from step 2 into the pan and bring it to a brief boil.
6. Lower the heat to low, add the saury, and once one side absorbs the color, flip it over and braise.
Once the sauce is well absorbed into the saury, it is done.
Ppunwife's tips
- Because it is marinated with ginger, there is no fishy smell, and the sweet flavor that is not overly salty makes it great for kids to enjoy.
FAQ
How can I reduce the fishy smell?
After cleaning out the guts and bones, wash thoroughly, then spread ginger juice and mirin over the flesh side and marinate for 30 minutes to eliminate unwanted odors.
How should I manage the heat when braising with the sauce?
Pour the sauce into the pan, and once it comes to a brief boil, lower the heat to low, add the saury, and turn it over to braise until the sauce is absorbed.
Can I use store-bought minced ginger instead of ginger juice?
Yes, spreading minced ginger evenly over the flesh side works well.
Can I use other flour instead of potato starch? AI-generated
Generally, you can lightly coat the fish with wheat flour or Korean pancake mix (buchim-garu) instead of potato starch before pan-frying.
