Daegu Jorim (Soy Braised Cod Fish)

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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! 

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If you tried this soy braised cod fish recipe, please rate the recipe and let me know how it turned out for you in the comment section below.  Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

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Daegu Jorim (Braised Cod Fish)

4.23 from 18 votes
Servings: 2
Print Recipe


  • 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.
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  • In a pan, add the radish, garlic, ginger, 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.
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  • 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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Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment

Recipe Rating



  1. 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.

    • 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!

  2. 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.

  3. Would mahi work as a substitute?

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

  5. 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.

    • 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!

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

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

  8. Lora Niazov says


    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!

  9. 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?

  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. 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!

    • Hyosun Ro says

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

  12. Stephanie says

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

    • Hyosun Ro says

      Thank you, Stephanie!

    • 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!

  13. Holly | Beyond Kimchee says

    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?

    • Hyosun Ro says

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

  14. Bliss Bunny says

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

  15. 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!

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

  17. Nami | Just One Cookbook says

    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!

  18. Chung-Ah | Damn Delicious says

    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! 🙂

  19. 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!!

    • Hyosun Ro says

      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.