Easy and Delicious Braised Saury with Radish
Easy and Delicious Braised Saury with Radish
The Ultimate Guide to Making Flavorful Braised Saury with Radish Using Canned Saury
A magnificent side dish whipped up with just a can of saury! This braised saury and radish dish, featuring tender radish and savory saury, is so addictive it’ll make you finish a bowl of rice in no time. We’ve included detailed steps so anyone can easily follow along. Give it a try as your main dish for dinner tonight!
Main Ingredients- 2 cans Saury (packed in liquid)
- 1/2 Radish (approx. 300-400g)
- 2 Korean green chilies
- 1.5 stalks Green onions
- About 200ml water
Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- 10 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 1/2 Tbsp Sugar
- A pinch of minced ginger (or ginger powder)
- 1 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp Minced garlic
- A pinch of black pepper
- 4 Tbsp Gochugaru (Korean chili flakes)
- 10 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 1/2 Tbsp Sugar
- A pinch of minced ginger (or ginger powder)
- 1 Tbsp Mirin (rice wine for cooking)
- 1.5 Tbsp Minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the main ingredient, the radish. Wash half a radish thoroughly, peel it, and then cut it into bite-sized cubes, about 1.5-2cm thick, similar to how you’d cut radish for soup. Cutting it slightly thicker than soup radish will prevent it from falling apart during braising and give it a better texture.
Step 2
Finely chop 2 Korean green chilies, removing the stems. If you enjoy spicy food, feel free to add more.
Step 3
Slice 1.5 stalks of green onions diagonally. The aromatic flavor of the green onions will add depth to the braised dish.
Step 4
Now, let’s make the delicious braising sauce. In a bowl, combine 4 Tbsp gochugaru, 10 Tbsp Jin Ganjang, 1/2 Tbsp sugar, 1.5 Tbsp minced garlic, 1 Tbsp mirin, a pinch of minced ginger for aroma, and a pinch of black pepper.
Step 5
Using a spatula or spoon, mix all the seasoning ingredients thoroughly until well combined, ensuring there are no clumps. Pre-mixing the sauce makes the cooking process much smoother.
Step 6
Prepare a wide pot or wok. Arrange all the sliced radish cubes evenly on the bottom. Placing radish at the bottom prevents the saury from burning and helps the radish absorb the flavors evenly as it cooks.
Step 7
Next, add the 2 cans of saury, including the liquid from the cans, on top of the radish. The liquid from the canned saury is crucial for reducing any fishy odor and adding umami, so don’t discard it. Then, pour about 200ml of water into the pot. The water should be enough to come up to about halfway covering the radish.
Step 8
Pour the pre-made seasoning sauce evenly over the saury and radish. Once the sauce is added, turn the heat to high and begin the braising process.
Step 9
Once the braising liquid starts to boil, reduce the heat to medium-low and cover the pot. Braise the dish, occasionally shaking the pot gently or spooning the liquid over the saury and radish to help the flavors penetrate deeper. Continue to braise for about 15-20 minutes.
Step 10
As the liquid starts to reduce and the radish becomes somewhat tender, add all the chopped Korean green chilies to impart a spicy flavor and aroma.
Step 11
The radish will release its own moisture during braising, potentially making the liquid more abundant. When the liquid has reduced by about half and the radish is tender enough to be easily pierced with a fork, add the sliced green onions. Cook for another 1-2 minutes. Avoid overcooking the green onions, as they can become mushy; adding them at the end is best.
Step 12
Enjoy your delicious braised saury with radish! The perfect harmony of tender radish infused with savory sauce and rich, flavorful saury makes this a true rice thief. Serve it over hot steamed rice for a delightful meal!
