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    Home » Seafood

    Daegu Jorim (Soy Braised Cod Fish)

    Published 06/07/2012. Updated 03/05/2021

    Jump to Recipe

     
    A soy braised cod fish with a little bit of spicy kick from gochujang and chili peppers! Simply delicious!

    DSC 0548 e1528806799323 - Daegu Jorim (Soy Braised Cod Fish)

    Whenever we go to NYC, we make every attempt to drive out to Flushing, where there is a high concentration of Korean restaurants. Last time we ate at one of favorite restaurants, I had a wonderful dish called daegu 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 (mu, 무), onion, and chili peppers are also added.

    If you can’t find a white radish, substitute it with potatoes.

    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 any white flesh fish such as sea bass.

    I first boil 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. I use this method so I don’t overcook the white delicate fish that doesn’t take much time to cook.

    It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great!

    More fish recipes

    Hongeojjim (steamed skate fish)
    Agujjim (spicy braised monk fish)
    Saengseonjjim (baked fish)
    Salmon bulgogi 
    Yeoneojang (soy marinated raw salmon)
    Domi maeuntang (spicy fish stew)
    Daegutang (mild cod fish stew)
    Godeungeo gui (grilled mackerel)

    DSC 0558 e1528806877704 - Daegu Jorim (Soy Braised Cod Fish)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0548 350x350 - Daegu Jorim (Soy Braised Cod Fish)

    Daegu Jorim (Braised Cod Fish)

    4.44 from 39 votes
    Main
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 2 pieces of cod fish (or black cod) steaks or fillets
    • 6 ounces mu (무), Korean white radish cut into about 1/2-inch thick large chunks
    • 2 plump garlic cloves thinly sliced
    • 2 thinly sliced ginger pieces (about 1 inch round)
    • 1/2 small onion sliced (1/4-inch thick)
    • 2 small green and/or red chili peppers (or 1 large) or jalapenos, thinly sliced
    • 1 scallions (2 if thin) cut into 2-inch lengths

    Braising liquid:

    • 5 tablespoons soy sauce
    • 3 tablespoons rice wine (or mirin)
    • 2 teaspoons gochujang (Korean red chili pepper paste)
    • 1 teaspoon gochugaru (Korean red chili pepper flakes) optional
    • 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.
      DSC 0505 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    • 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.
      DSC 0515 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    • 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.
      DSC 0530 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. LeeCoe says

      May 29, 2021 at 2:22 pm

      5 stars
      We made this recipe for our Youtube Channel and it was amazing! Thank you, Hyosun!

      Reply
    2. Sandra says

      July 11, 2020 at 2:38 pm

      5 stars
      I was able to find black cod to make this dish and it was amazing! Thank you for the recipe!!

      I did want to note that your recipe doesn’t note when you should put the scallions in the pan. I put it in at the same time as the onions and chili peppers. Nonetheless, everything was delicious.

      Reply
      • Jeff says

        July 19, 2020 at 8:30 pm

        Hello Hyosun, your recipes are great. I have tried many of them and my wife enjoys them. I am wondering how would you alter this recipe for jogi or yellow croaker. My wife really likes jogi jorim and I would like to try making it for her. Thanks for all your recipes!

        Reply
    3. Clare says

      May 17, 2020 at 11:40 pm

      5 stars
      Delicious. Used regular cod fish. A keeper recipe as it is very tasty, succulent, healthy and most ingredients are readily available from the pantry.

      Reply
    4. PW says

      January 16, 2020 at 3:03 am

      Would mahi work as a substitute?

      Reply
      • Hyosun says

        January 17, 2020 at 1:28 am

        I haven’t tried it, but I don’t see why not. Hope you try it and let me know.

        Reply
    5. Jean says

      November 07, 2018 at 3:13 pm

      What is rice wine? Is there a brand you can recommend?

      Reply
    6. Kathryn Kim says

      December 17, 2017 at 9:06 am

      Hello! I am so thankful to you for sharing your delicious recipes. I’m slowly trying them one by One and so far eveyone has enjoyed every recipe of yours in my family.
      I would love to make Kodari jorim ( 코다리) Would the daegu jorim recipe work? Thank you again for teaching us to make delicious and healthy home cooked meals.

      Reply
      • Hyosun says

        December 17, 2017 at 11:31 pm

        It should work, but instead of boiling the radish first, boil the radish and kodari together. The total cooking time should be around 20 minutes. I hope to do a separate kodari recipe soon. Let me know how it works out if you try. Thanks!

        Reply
    7. Moggy says

      May 19, 2017 at 2:39 pm

      I’ve made this about 10 times now, making it again tonight. Fabulous recipe.

      Reply
      • Hyosun says

        May 20, 2017 at 11:06 am

        Aww that’s so great to hear! Thanks for leaving me the feedback! You just made my day.

        Reply
    8. Hyosun Ro says

      January 18, 2014 at 5:21 am

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

      Reply
    9. Lora Niazov says

      January 17, 2014 at 7:38 pm

      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!

      Reply
    10. nuradzlin says

      August 27, 2013 at 7:04 am

      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?

      Reply
      • Hyosun Ro says

        August 27, 2013 at 1:26 pm

        Just omit it. It will still be delicious! Thanks for trying out my recipe. Enjoy!

        Reply
    11. LinsFood says

      June 12, 2012 at 6:09 pm

      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!

      Reply
      • Hyosun Ro says

        June 17, 2012 at 3:18 pm

        Welcome to my blog! Hope you find many great dishes to try here. Thanks!

        Reply
    12. Judy says

      June 12, 2012 at 5:17 am

      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!

      Reply
      • Hyosun Ro says

        June 17, 2012 at 3:16 pm

        Hi Judy – Braised radish is so soft and flavorful as you know. We always enjoy visiting NY. Thanks!

        Reply
    13. Stephanie says

      June 11, 2012 at 3:17 am

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

      Reply
      • Hyosun Ro says

        June 17, 2012 at 3:14 pm

        Thank you, Stephanie!

        Reply
      • Jeff says

        July 14, 2020 at 10:22 pm

        Hello Hyosun, your recipes are great. I have tried many of them and my wife enjoys them. I am wondering how would you alter this recipe for jogi or yellow croaker. My wife really likes jogi jorim and I would like to try making it for her. Thanks for all your recipes!

        Reply
    14. Holly | Beyond Kimchee says

      June 08, 2012 at 4:14 pm

      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?

      Reply
      • Hyosun Ro says

        June 17, 2012 at 3:12 pm

        That sounds really good! The dry version I normally braise is kodari, which is slightly dried pollock. Thanks!

        Reply
    15. Bliss Bunny says

      June 08, 2012 at 3:42 am

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

      Reply
      • Hyosun Ro says

        June 17, 2012 at 2:51 pm

        Thank you, Bliss Bunny!

        Reply
    16. Charles says

      June 07, 2012 at 9:49 pm

      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!

      Reply
      • Hyosun Ro says

        June 17, 2012 at 2:51 pm

        Thank you, Charlie! Hope you try it.

        Reply
    17. Pola M says

      June 07, 2012 at 9:46 pm

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

      Reply
      • Hyosun Ro says

        June 17, 2012 at 2:50 pm

        Thanks, Pola!

        Reply
    18. Nami | Just One Cookbook says

      June 07, 2012 at 5:56 pm

      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!

      Reply
    19. Chung-Ah | Damn Delicious says

      June 07, 2012 at 4:10 pm

      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! 🙂

      Reply
      • Hyosun Ro says

        June 17, 2012 at 2:50 pm

        Oh Chung-Ah, you’re so lucky – the two best U.S. cities for Korean food. Thanks!

        Reply
    20. Sherry says

      June 07, 2012 at 5:15 am

      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!!

      Reply
      • Hyosun Ro says

        June 17, 2012 at 2:47 pm

        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.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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