Braised Daikon with Saury (Mu Kkongchi Jorim)

Adapted from Cook Korean!: A Comic Book with Recipes by Robin Ha

Saury is a small, mackerel-like fish, also known as mackerel pike. This recipe, which author Robin Ha calls "a good example of how Koreans use seafood in everyday meals," calls for canned saury, which is available in Korean supermarkets. Gochugaru, or Korean red chile flakes – often labeled "red pepper powder" – can also be found in Korean supermarkets.

Serves 3-4.


1 1/2 pounds daikon radish, peeled 

1 large yellow onion, cut into chunky bite-sized pieces

3 scallions, white and green parts, cut into 3-inch pieces

6 cloves garlic, minced

1 1/2-inch piece of ginger, peeled and minced

1 14-ounce can saury (mackerel pike, see note above)

1/3 cup soy sauce

2 tablespoons gochugaru (Korean red chile flakes, see note above)

2 teaspoons sugar


1. Lay the daikon chunks evenly in the bottom of a large pot with a cover and distribute the yellow onion on top of them. Pour in the can of saury with its liquid. 

2. Make the sauce: In a small bowl, mix the soy sauce, chile flakes, sugar, garlilc and ginger and pour it on top of the ingredients in the pot, along with 2/3 cup water.

3. Bring to a boil over high heat, turn heat to medium-high and let it boil about 10 minutes, then cover the pan and lower the heat to medium. Let it simmer about 15 minutes, gently stirring occasionally so the flavors meld. Add the scallions and simmer for another 3 minutes. Serve hot, with rice if desired.