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Introduction

Kkongchi tongjorim (꽁치 통조림) is canned Pacific saury, a slim, oily fish that is a pantry staple in Korean homes. “Kkongchi” is saury and “tongjorim” means canned food. The fish is packed in its own juices or brine and pressure-cooked in the can, so it is ready to use and even the bones become soft enough to eat. Koreans love it for quick, budget-friendly dishes like spicy kkongchi jorim (braised saury) and kkongchi kimchi-jjigae. Think of it as a richer, more flavorful cousin of Korean canned tuna.

Kkongchi Tongjorim at a Glance

What it is

Canned Pacific saury, usually cut into chunks with soft, edible bones

Main ingredients

Pacific saury, water and salt (check the label for each brand)

Taste

Rich, oily and savory, similar to canned mackerel; tender, flaky texture

Main uses

Spicy braises with radish, kimchi stew, kimchi-jjim, fish rice bowls

What is Kkongchi Tongjorim Made Of?

Pacific saury is a long, silvery fish caught in the North Pacific and loved across Korea and Japan in autumn, when it is fattiest. For canning, the fish is cleaned, cut into pieces and sealed with water and salt, then cooked under pressure. That process softens the bones, adds calcium to every bite and makes the fish ready to heat and eat. Canned fish you’ll find in the same Korean grocery aisle:

Kkongchi (saury): oily and rich, the top choice for jorim and kimchi stew.
Godeungeo (mackerel): larger pieces, similar flavor – see our mackerel guide.
Chamchi (tuna): milder and leaner, often packed in oil.
Seasoned saury: some cans come in a spicy or soy-based sauce, ready to eat.

What Does Kkongchi Tongjorim Taste Like?

Straight from the can, kkongchi tastes mild, salty and fishy in a pleasant, rich way, with a soft flaky texture. Cooked in a spicy gochugaru sauce or with sour kimchi, it becomes deeply savory and its oils flavor the whole dish – which is why the radish or kimchi in kkongchi dishes is often the most delicious part.

Popular Korean Dishes That Use Kkongchi Tongjorim

Kkongchi Mu-jorim

Saury braised with Korean radish in a spicy soy sauce – the recipe below.

Kkongchi Kimchi-jjigae

Sour kimchi stew made with canned saury instead of pork.

Kkongchi Kimchi-jjim

Whole leaves of aged kimchi braised slowly with saury until silky.

Kkongchi Deopbap

Braised saury and onions spooned over rice for a quick lunch.

Easy Kkongchi Mu-jorim Recipe (Serves 3)

Ingredients

1 can (about 14 oz / 400 g) kkongchi tongjorim
8 oz (225 g) Korean radish, cut into 1/2-inch-thick half-moons
1/2 onion, sliced
1 scallion and 1 green chili, sliced
1 cup water

Braising sauce

2 tbsp gochugaru
1 tbsp gochujang
2 tbsp soy sauce
1 tbsp minced garlic
1 tbsp cooking wine and 1 tsp sugar
A pinch of black pepper

Instructions

Mix the sauce ingredients in a bowl. Drain the saury, saving about 1/4 cup of the liquid from the can.
Lay the radish in the bottom of a wide pot. Add the water and the saved can liquid, cover and simmer for 8–10 minutes until the radish starts to soften.
Place the saury pieces and onion on top of the radish and spoon the sauce evenly over everything.
Simmer over medium-low heat for 10–12 minutes, spooning the sauce over the fish now and then (don’t stir, or the fish will break), until the radish is tender and the sauce has reduced.
Add the scallion and chili, cook 1 more minute and serve hot with rice.

Tip: The can liquid is salty and very fishy; use a little for flavor but not all of it. For a different spicy braising sauce for fresh fish, see our saengseon jorim sauce guide.

Where to Buy Kkongchi Tongjorim

How to Store Kkongchi Tongjorim

Unopened cans keep in a cool, dry pantry until the best-by date; don’t use cans that are bulging, leaking or deeply dented. Once opened, move leftover fish to a glass or plastic container, refrigerate and use within 1–2 days. Cooked kkongchi jorim keeps in the fridge for about 2 days.

Kkongchi Tongjorim FAQ

Can you eat the bones in canned saury?

Yes. Pressure-cooking in the can makes the bones soft and edible, like in canned salmon.

Is canned saury already cooked?

Yes, it is fully cooked and can be eaten after heating or straight from the can.

How do I reduce the fishy smell?

Drain most of the can liquid and use garlic, ginger, cooking wine and gochugaru in the sauce.

Can I use canned mackerel instead?

Yes. Canned mackerel works in the same recipes with a slightly milder flavor.

Conclusion

Kkongchi tongjorim is one of the most useful cans in a Korean pantry: rich, ready-cooked fish that turns radish, kimchi and a spoonful of gochugaru into a hearty meal in about 20 minutes. Try the mu-jorim first, then use the next can in a kimchi stew like our tuna kimchi jjigae.

Korean Ingredients Guide

What is Kkongchi Tongjorim? Korean Canned Saury Explained (+ Easy Kkongchi Mu-jorim Recipe)

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