Kkongchi Mu-jorim: Korean Canned Saury and Radish Braise (4 Servings)

Wash and cut the radish into bite-sized 1 cm thick pieces. Slice the scallion and optional chili.

Combine 3 tbsp soy sauce, 2 tbsp chili flakes, 1 tbsp garlic, 1 tsp sugar and 1 tbsp cooking wine.

Add radish, 300 mL water and seasoning to a pot. Bring to a boil, then simmer until radish begins to soften; add water if drying out.

Inspect the cans, drain the liquid and lay the cooked saury over the radish. Spoon sauce over the fish without breaking it.

Simmer gently until the radish is fork-tender and the canned fish is piping hot throughout. Dilute with water if too salty.

Add the scallion and optional chili, simmer briefly and serve with rice. Watch for bones in the fish.