Braised Pike Mackerel (Kkongchi Jorim)

Pike Mackerel Stew (Kkongchi Jorim)

Pike Mackerel Stew is a great hearty fish jorim or stew that you can make with canned mackerels. 
Course Main Course, Seafood
Cuisine Korean
Keyword braised, fish, sardines, seafood
KoreanCategory Jorim (조림)
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3
Calories 280kcal
Author JinJoo Lee


  • 1 14 oz canned pike mackerel
  • 1 C sliced Korean radish (Daikon is also OK)
  • 2 green onions
  • 1 fresh red or green pepper (optional)


  • 1 1/2 C water
  • 3 T soy sauce
  • 2 T rice wine (mirin)
  • 1 t chili powder
  • 1 t chopped fresh ginger or 1/2 t ginger powder
  • 2 t sugar
  • 1 T korean red chili paste (gochoojang고추장)
  • black pepper


  • Cut up 1 C of radish.
  • Mix all the ingredients for the sauce and set it aside:
  • Drain away the liquid from the Mackerel can and add the fish to the pot:
  • Add 1/2 C water, sauce to the pot and start cooking at medium high heat.
  • Once it starts to boil, reduce the heat to simmer. In the meantime, cut up green onions and some red pepper and add to the pot.
  • Simmer at low heat for 30-40 minutes until the sauce is reduced.


  • Serve with some rice, lettuce leaves and ssamjang. Can be enjoyed with Korean ssam (lettuce wraps).
  • Calories and nutrition value only includes 1/2 of liquid sauce.


Calories: 280kcal | Carbohydrates: 13g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 696mg | Potassium: 772mg | Fiber: 1g | Sugar: 8g | Vitamin A: 575IU | Vitamin C: 35.3mg | Calcium: 53mg | Iron: 2.2mg