Canned Saury and Radish Spicy Jorim (4 servings)

Slice 200 g radish about 3 mm thick, slice the onion and chop green onion and optional chili.

Mix 2 tbsp each soy sauce and chili flakes, 1 tbsp gochujang, 3 minced garlic cloves, 1 tsp each ginger and sugar, and 60 ml water.

Layer radish and onion in a shallow pot, add one can of saury with its liquid, and spoon the sauce over it.

Cover and cook about 8 minutes once boiling over medium-high heat, lowering the heat if needed.

Simmer 12–15 minutes on low until radish is tender, spooning sauce over the fish without breaking it.

Add green onion and optional chili, cook 2 more minutes and serve, checking for fish bones.