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Daegu Jorim (Braised Cod Fish)
4.7 from 141 votes

Daegu Jorim (Braised Cod Fish)

Daegu Jorim is a Korean braised cod fish dish featuring cod or black cod simmered with Korean white radish and aromatics in a spicy, savory soy-based sauce. The sauce combines soy, rice wine or mirin, gochujang chili paste, sugar, and anchovy broth, giving a balanced heat and sweetness. The fish and radish absorb the flavorful braising liquid, resulting in tender, juicy fish and soft vegetable chunks, typically served with rice.

Prep Time
10 mins
Cook Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. Clean the fish. Prepare the vegetables.
  2. 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.
  3. 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.