AI-generated imageDaegu Jorim: Korean Soy-Braised Cod and Radish (2 Servings)
Korean-style cod braised in a soy-gochujang liquid with radish, ginger and garlic. The radish cooks first and delicate cod goes in later, unlike clear cod soup or pan-fried fish jeon.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Pat trimmed cod dry and check for pin bones. Use separate utensils for raw fish. Cut radish into about 1-cm-thick pieces; slice garlic, ginger, onion, peppers and scallion.
- 02
Mix 5 tbsp soy sauce, 3 tbsp rice wine, 2 tsp gochujang, 2 tbsp sugar, 1 tsp sesame oil and 360 mL stock. Add 1 tsp gochugaru only if a hotter version is desired.
- 03
Combine radish, garlic, ginger and braising liquid in a wide pot. Boil over medium-high heat for about 10 minutes until radish softens and liquid reduces a little.
- 04
Add onion and chilies and cook 3–4 minutes more. If the radish is still firm, keep simmering until tender before adding fish.
- 05
Place cod in the sauce and spoon sauce over it for 4–5 minutes. Turn gently and cook 4–5 minutes more. Confirm 63°C (145°F) at the thickest part or opaque flesh that flakes easily, extending cooking as needed.
- 06
Add scallion, bring briefly back to a simmer, then divide between two servings with rice and serve hot.
Helpful source links
Before you cook
Prevent cross-contamination from raw fish. Cook cod to 63°C (145°F) or until opaque and easily flaked; check fish, soy, wheat and sesame allergens. Refrigerate leftovers within 2 hours. Water may replace cooking rice wine but changes the flavor.
Allergens: fish, soy, wheat (possible in soy sauce/gochujang), sesame
Image & source credits
AI-generated image.
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