This Man's Cook Gomchi Can Jorim
A non-fishy, sweet-savory braised dish made by removing only the fish meat from a gomchi can and simmering it with gochujang-style sauce and perilla pepper.
Ingredients needed 2 servings
Recipe
Cooking tips
- Instead of using a separate strainer, use chopsticks to carefully extract the fish meat directly from the can—this reduces cleanup.
- Trimming the ends of the perilla peppers helps the braising sauce seep evenly inside, preventing surface buildup.
- To fully eliminate the fishy smell, first simmer the ginger slices, mirin, and perilla peppers to create a strong base flavor before adding the gomchi.
- If using a stainless steel pan, the residual heat may cause burning even after turning off the stove, so remove from heat as soon as the sauce thickens.
Recommended for
- Those hesitant to make fish stews at home due to concerns about fish preparation or fishy odor.
- People who enjoy the spicy aroma of perilla peppers combined with the sweet-salty taste of tender fish meat.
- Those looking to create a high-quality main side dish in just 15 minutes using canned products.
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