Braised Saury with Radish: A Delectable Rice Thief Recipe
Super Easy Braised Saury with Canned Saury & Radish
This is a magical braised saury dish where tender saury and refreshing radish combine to make you devour a bowl of rice in no time. It’s a fantastic side dish that can complete a wonderful meal any day. Using canned saury, it’s quick and easy for anyone to make, and with the right seasoning ratio, you can achieve a deep flavor comparable to professional restaurants. Follow along now and enjoy a delicious braised saury with radish! (Updated 23.02.23)
Main Ingredients
- 1 can (approx. 150g) Canned Saury
- 1/3 Korean Radish (approx. 200g)
- 1/2 Scallion (adjust to taste)
- 1/2 Onion (adjust to taste)
- 2 cups Broth or Rice Water (approx. 400ml)
Seasoning
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (adjust sweetness)
- 2 Tbsp Gochugaru (Korean Chili Flakes, adjust spiciness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (adjust sweetness)
- 2 Tbsp Gochugaru (Korean Chili Flakes, adjust spiciness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the broth for the dish. Using kelp-anchovy broth, vegetable broth, or rice water can help mask any fishy smell and deepen the flavor of the sauce.
Step 2
Next, prepare the vegetables. Slice the radish into 0.7cm thick half-moons or bite-sized pieces. Roughly chop or slice the onion. Cut the scallion diagonally. You can adjust the size and shape of the vegetables to your preference.
Step 3
This recipe describes the seasoning for 1 can of saury, but if you are using 2 cans, it’s recommended to increase the broth and seasoning amounts by about 1.5 to 2 times. (e.g., 3-4 Tbsp Soy Sauce, 3-4 Tbsp Fish Sauce, etc.) However, today we will proceed with 1 can.
Step 4
Make the seasoning sauce in advance. In a small bowl, combine 2 Tbsp Soy Sauce, 2 Tbsp Fish Sauce, 1 Tbsp Sugar, 1 Tbsp Corn Syrup, 2 Tbsp Gochugaru, 1 Tbsp Minced Garlic, 1 Tbsp Sesame Oil, and a pinch of black pepper. Mix well. (All measurements are based on a standard Korean rice spoon.)
Step 5
In a wide pot or wok, pour in the prepared broth (or rice water) and add the sliced radish. The radish will release sweetness and a refreshing taste into the sauce as it cooks.
Step 6
Pour about 1/3 of the prepared seasoning sauce over the radish. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes until the radish becomes translucent and slightly tender. Pre-cooking the radish this way helps it absorb the sauce and flavor well with the saury.
Step 7
Once the radish is partially cooked, add the canned saury with its liquid. Place the roughly chopped onion on top of the saury, and spoon half of the remaining seasoning sauce over the saury and onions. Handle the saury gently to prevent it from breaking apart.
Step 8
Finally, add the diagonally sliced scallions and chili peppers (green or red) if desired. (Add chili peppers for a spicier flavor.)
Step 9
Cover the pot and simmer over medium-low heat for about 15-20 minutes, or until the sauce thickens and the radish and saury are well coated with flavor. You can spoon some of the sauce over the ingredients during cooking for extra moisture. Be careful not to let it burn by adjusting the heat. If the sauce becomes too thick, you can add a little more broth.
