Daegu Jorim (Soy Braised Cod Fish with Radish)



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!  

Ingredients:
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

Sauce:
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.

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Comments

  1. I just recently started following your blog and your name caught my eye. My mom’s name is Hyo Sun. =)
    I can’t wait to try out some of these recipes. I’ve been lazy about cooking the Korean food I often crave and I just go to BBQ or Tofu House. lol I do have some of my mom’s recipes, but now I really have no excuses. Beautiful pictures here too!!

    • Sherry – How cool is that! It’s not that common name. Thanks for visiting ans leaving the comments. Hope my recipes will help you with cooking more Korean food.

  2. That’s so awesome that you mentioned Flushing because I was actually born there! I live in LA now but Flushing will always be my hometown.

    And great dish you have here. My mom would always make this for me growing up. Can’t wait to try this on my own! :)

  3. OMG, I need to make this! Is Korean radish similar to Japanese daikon, right? Korean market is 30 mins away, so I’m trying not to visit and cook this dish! I also need to make extra steamed rice for that day…. I’m getting excited for this!

  4. This must be good! I love that rich luscious sauce!

  5. That looks like a fantastic meal – and it’s nice to see a new use for the radish too… I never do anything particularly adventurous with it, but like this it looks delicious – flavoursome and wonderful!

  6. In agony looking at this picture. Reminder – do not visit this site while hungry!!!

  7. Cod is wonderful fish to braise. I grow up eating lots of cod.
    In southern part of Korea, we use slightly dried cod in braising method with a little bit of doenjang paste. The texture and the flavor is fantastic. Have you tried that version?

  8. This dish looks so flavorful, and I love the plate that you are serving it on, so cute!

  9. Hi Hyosun, My mom often cooks with daikon (or white radish) so I really enjoy it simmered in a number of dishes. I like how you’ve braised them with the cod (a favorite of mine). Hope you had a great time in NY. How I miss that town! :) Take care!

  10. Hi Hyosun, my first time here and glad I found you! We love all types of Asian food and Korean is definitely one of my favourite cuisines. My husband and I have a favourite Korean restaurant here that we go to regularly. I most certainly will be trying out your recipes!

  11. nuradzlin says:

    Hello, i just found your blog yesterday.. can i replace mirin and rice wine with anything? i loooove jorim but i cant eat anything with alcohol in it.. do you have any other suggestions for replacement?

  12. Hello,

    Just found your blog, my husband and I are starting to eat more and more Korean and I had a question about this recipe. Can the sugar be substituted with anything? Or can less sugar be added? Thank you!

  13. You can substitute it with your choice of sweetener or simply use less sugar. Enjoy!

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