Braised sablefish (black cod) with radish (Eundaegu-jorim) 은대구조림
Eundaegu-jorim (braised sablefish or black cod) is a popular dish at Korean restaurants for a good reason: it's delicious!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound black cod (also known as sablefish) fillets, cut into 3-inch pieces
- 1 pound Korean radish (or daikon), peeled and sliced into ½-inch thick rounds
- 1 large onion, sliced
- 1 dae-pa (or 4 green onions), cut diagonally into 1 inch pieces.
- 1 or 2 green chili peppers, coarsely chopped.
- ⅓ cup soy sauce
- 6 garlic cloves, minced
- 1 tablespoon gochu-garu (Korean hot pepper flakes)
- 1 teaspoon sugar (optional)
Instructions
- 1
In a bowl, combine soy sauce, minced garlic, gochu-garu, and sugar (if using). Mix well and set aside.
- 2
Arrange the radish rounds on the bottom of a large pot or skillet. Add 2 cups of water, cover, and cook over medium-high heat for 15 minutes.
- 3
Uncover and flip the radish rounds with a spatula for even cooking. Add sliced onions, daepa, and green chili peppers over the radish.
- 4
Place the fish fillets on top one by one, leaving space between each piece.
- 5
Pour the prepared sauce over the top and cover. Reduce the heat to medium and cook for 10 minutes.
- 6
Open and gently move the radish around with a spoon so that the radish wouldn't burn. Spoon some broth over the fish and radish to season evenly.
- 7
Cover and simmer over medium heat for another 5 to 7 minutes until both the radish and fish are well infused with the sauce, and some broth has evaporated. The radish should appear a little brown and transparent when properly cooked.
- 8
Remove from heat and serve the dish with rice and a few more side dishes.