Name: Korean-Style Braised Sardines in Spicy Soy Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 400g canned sardines, drained; ¼ cup soy sauce; ¼ cup water; 1 tablespoon sesame oil; 1 tablespoon sugar; 1 tablespoon gochujang (Korean chili paste); 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 spring onions, sliced (for garnish); 1 teaspoon sesame seeds (for garnish)

Korean-Style Braised Sardines in Spicy Soy Sauce

Jump to Recipe·Leave a Review

These Korean-style braised sardines are a bold, savory dish that turns humble canned fish into something truly crave-worthy. I gently braise the sardines in a spicy, umami-packed soy sauce with garlic, ginger, and gochujang, then finish with a sprinkle of sesame seeds and spring onions. It’s fast, full of flavor, and perfect over a bowl of steamed rice.

Why You’ll Love This Recipe

I love this dish because it’s simple but incredibly flavorful. The gochujang gives it a deep, spicy kick, while the soy sauce and sesame oil add warmth and richness. It’s a great way to enjoy canned sardines, especially if I’m looking for a quick, protein-rich meal that doesn’t require a trip to the store. This recipe brings that comforting Korean home-cooked flavor right into my kitchen with minimal effort. Korean-Style Braised Sardines in Spicy Soy Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

400g canned sardines, drained
¼ cup soy sauce
¼ cup water
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon gochujang (Korean chili paste)
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 spring onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)

Directions

In a medium saucepan, I combine the soy sauce, water, sesame oil, sugar, gochujang, garlic, and ginger. I stir everything together over medium heat until the sugar dissolves and the sauce begins to bubble gently.
I add the drained sardines carefully to the saucepan, spooning the sauce over them so they’re well coated.
I reduce the heat to low, cover the pan, and let everything simmer for 10 minutes. This allows the sardines to soak up all that rich, spicy flavor.
Once done, I uncover the pan and transfer the sardines and sauce to a serving dish.
I garnish with sliced spring onions and sesame seeds, then serve immediately over hot steamed rice.

Servings and timing

This recipe serves 2 to 3 people and comes together in just 20 minutes—5 minutes of prep and 15 minutes of cooking. It’s ideal for busy days when I want something hearty and satisfying with very little fuss.

Variations

Sometimes I add thinly sliced onion or a handful of mushrooms to the braise for extra texture. If I want a more mellow heat, I use a little less gochujang or add a teaspoon of honey to balance the spice. For a brighter flavor, I squeeze in a bit of lime or lemon juice just before serving. I’ve even served this cold over rice for a quick leftover lunch—it holds up beautifully.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the sardines and sauce gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. I avoid stirring too vigorously so the sardines stay intact.

FAQs

Can I use fresh sardines instead of canned?

Yes, I’ve made this with fresh sardines too. I clean and debone them, then braise just the same, though they may need an extra couple of minutes to cook through.

Is this dish very spicy?

It has a moderate level of heat from the gochujang. If I want it milder, I reduce the amount of gochujang or choose a mild version of the paste.

Can I make this ahead of time?

Absolutely. The flavors deepen as it sits, so it actually tastes better the next day. I just reheat gently before serving.

What can I serve this with besides rice?

I’ve served it with noodles, quinoa, or even wrapped it in lettuce leaves for a low-carb option. The sauce goes well with just about anything.

What kind of canned sardines work best?

I usually go for sardines packed in oil for the richest flavor, but any kind will work as long as they’re well-drained before braising.

Conclusion

These Korean-style braised sardines are the perfect example of how a few bold ingredients can turn canned fish into something truly special. I love the balance of heat, sweetness, and umami, and how quick and easy it is to make. It’s a comforting, flavorful dish that’s now a regular part of my weeknight rotation.