Whenever we go to NYC, we make every attempt to drive out to Flushing, where there is a high concentration of Korean restaurants. Hahm Ji Bach is one of our favorites. Last time we ate there, I had a wonderful dish called eundaegu jorim (soy braised black cod, aka sablefish). I enjoyed it so much I decided to make it at home. Jorim refers to dishes that are braised or cooked in a sauce. (See my dubu jorim and gamja jorim). Braised fish is very popular in Korean cuisine. It’s made with just about any fish. Typically, chunks of white radish, onion, and chili peppers are also added. Black cod is a premium white fish that has silky texture and sweet, delicate flavor. It’s native to the Pacific, so it’s expensive and not widely available here in the East Coast. I used Atlantic cod in this recipe instead. You can also use Pacific cod or seabass. I first boiled the sauce with the radish and aromatic vegetables until the radish turns soft. Then, the fish is added to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great!
2 pieces of cod fish (or black cod) steaks or fillets
6 – 8 ounces Korean white radish (mu), cut into about 1/2-inch thick large chunks
2 garlic cloves, thinly sliced
2 – 3 thinly sliced ginger pieces
1/2 small onion, sliced (1/4-inch thick)
1 or 2 green and/or red chili peppers (or jalapenos), thinly sliced
1 – 2 scallions, cut into 2-inch lengths
5 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon mirin
2 teaspoons gochujang (red chili pepper paste)
1 teaspoon gochugaru (optional)
2 tablespoons sugar
1 teaspoon sesame oil
1 – 1/2 cup anchovy broth (or water)
Clean the fish. Prepare the vegetables.
In a pan, add the radish and sauce. Boil over medium high heat until the sauce 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 pouring the thickened sauce over the fish with a spoon. Serve with a bowl of rice.