
Kkongchi jorim is a Korean dish where saury is simmered with green onions, garlic, and either a spicy red chile pepper sauce or a savory soy-based sauce over low heat.
Jorim, in Korean cuisine, refers to a cooking method where ingredients are simmered in a seasoned broth until the liquid reduces and the flavors are deeply absorbed. The seasoning and cooking method for kkongchi jorim can also be applied to other fish, such as mackerel to make godeungeo jorim (braised mackerel) or beltfish to prepare galchi jorim (braised hairtail).
Kkongchi jorim is a flavorful, budget-friendly staple in Korean households. While deboning the fish might be tricky for those less experienced with chopsticks, its bold, spicy, and savory taste makes the effort worthwhile.
(Kkongchi jorim, braised mackerel pike, Korean-style soy-braised fish, spicy mackerel pike stew, savory kkongchi jorim dish)