Korean•comfort

Daegu Jorim (Braised Cod Fish)

Cod fish braised in a sweet, spicy and savory sauce!

Ingredients

Quantities are shown as originally provided.

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)
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)

1
Clean the fish. Prepare the vegetables.
2
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.
3
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.