Main ingredients 🥩
Canned sauryFlourKorean green peppersSoy sauce
Seungwoo Dad's Saury and Korean Green Pepper Jorim
A super simple side dish that's a rice thief, made with crispy pan-fried saury coated in flour, simmered with Korean green peppers and a sweet and savory soy sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a clean-tasting simmered dish without the fishy smell of canned fish.
- ⭐ Those who want a quick and foolproof side dish that's a guaranteed rice thief.
- ⭐ Those who want to deliciously use up leftover canned saury and wilting peppers.
Ingredients needed 🛒2 servings
- 1 can canned saury
- Appropriate amount of flour (or pancake/tempura mix)
- 1 handful Korean green peppers
- Appropriate amount of soy sauce mixture (soy sauce, sugar, mirin, etc.)
- Appropriate amount of cooking oil
- A little toasted sesame seeds
Recipe 🍳
- Completely drain the liquid from the canned saury to remove the fishy smell the first time.
- Evenly coat the drained saury with flour, pancake mix, or tempura mix.
- Grease a pan with cooking oil, place the flour-coated saury, and pan-fry until golden brown and crispy on all sides.
- Cook the saury, flipping it over, until done before the flour mixes with the oil and burns black, then set aside.
- In a simmering pan, combine the soy sauce mixture (soy sauce, sugar, etc.) and the washed Korean green peppers, then turn on the heat.
- If Korean green peppers are unavailable, they can be substituted with green chili peppers or Cheongyang peppers. To reduce spiciness, remove the white seeds inside the peppers before use.
- Once the sauce boils, add the pan-fried saury and simmer until the sauce becomes thick and sticky.
- When the sauce is evenly absorbed, arrange the saury and peppers on a plate, drizzle the remaining soy sauce from the pan over the top, and sprinkle with toasted sesame seeds to finish.
- Drain the saury, coat with flour, and pan-fry until crispy.
- In a pan, boil the soy sauce mixture and Korean green peppers, then add the fried saury.
- Simmer until the sauce thickens and becomes sticky, then drizzle the sauce over and finish.
Cooking tips 💡
- Discarding the canned liquid is a key step to reduce the fishy smell.
- Coating with flour and frying prevents oil splattering due to the saury's moisture and gives a crispy texture.
- Since the saury is already fully cooked, you can finish cooking once the sauce thickens without worrying about cooking the inside.
- The remaining simmering sauce is a key seasoning that's great for mixing with rice, so don't discard it; drizzle it all over.
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