Daegu Jorim (Braised Cod Fish)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Daegu Jorim (Braised Cod Fish)
Description
Daegu Jorim begins by cleaning cod fish fillets or steaks and preparing chunky pieces of Korean white radish. Garlic, ginger, onion, and sliced chili peppers add depth and heat. These aromatics and the radish are cooked first in a braising liquid composed of soy sauce, rice wine (or mirin), Korean chili paste (gochujang), optional chili flakes (gochugaru), sugar, sesame oil, and anchovy broth, which creates a deeply savory and slightly spicy base.
The radish cooks until tender in the flavorful sauce, absorbing the seasoning and softening. The fish is then added and gently braised by simmering and basting with the sauce to infuse flavor while keeping the cod moist and flaky. Thinly sliced scallions add a fresh bite as a finishing touch. This dish showcases layered Korean flavors combining spicy, salty, sweet, and umami notes.
Daegu Jorim is commonly served hot alongside steamed white rice, providing a comforting meal where the richly seasoned sauce complements the mild fish and tender vegetables. Its straightforward method and balanced sauce make it a traditional Korean home-cooked favorite.
Ingredients
- 2 pieces cod fish or black cod, steaks or fillets
- 6 ounces Korean white radish cut into about 1/2-inch thick large chunks, mu (무
- 2 garlic thinly sliced, plump cloves
- 2 ginger thinly sliced pieces, about 1 inch round
- 1/2 onion sliced (1/4-inch thick, small
- 2 chili peppers or jalapenos, thinly sliced, small green and/or red, or 1 large
- 1 scallion cut into 2-inch lengths, 2 if thin
Braising liquid:
- 5 tablespoons soy sauce
- 3 tablespoons rice wine or mirin
- 2 teaspoons gochujang Korean red chili pepper paste
- 1 teaspoon Korean red chili pepper flakes optional, gochugaru
- 2 tablespoons sugar or less to taste
- 1 teaspoon sesame oil
- 1.5 cups anchovy broth or water
Instructions
- Clean the fish. Prepare the vegetables.
- In a pan, add the radish, garlic, ginger, and sauce. Boil over medium high heat until the braising liquid is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3- 4 minutes.
- Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip them over, and boil for another 4-5 minutes, repeatedly spooning the sauce over the fish. Serve with a bowl of rice.
User Reviews
Overall Rating
4.7
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