Fish Jorim (Korean Spicy Braised Fish)
Spicy braised fish is such an underrated Korean dish! Made with your choice of fish, and braised in a sauce that is spicy, sweet, & savory!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb golden pompano cleaned & gutted (or mackerel, cod, beltfish)
- 1/2 lb Korean radish (mu) (optional: 1/4 lb radish + 1/4 lb potato)
- 2 green onions
- 1/4 onion
- 1 Korean green pepper
- 1 red pepper
- 3/4 cup anchovy stock (I used 3/4 cups hot water +1 anchovy tablet)
- 1/4 cup soy sauce
- 3 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp matsool (Korean cooking wine)
- 1 tbsp brown sugar
- 1 tbsp oligodang (cooking syrup)
- 1/4 tsp black pepper
- 1/2 tsp spicy sesame oil
- 5 garlic cloves
- 1/2 tsp fresh ginger
Instructions
- 1
Prepare all the vegetables: mince the garlic & ginger, slice the peppers, green onion, and onion. Cut the Korean radish into 3/4 inch discs, then quarter them into triangles. *If using potatoes, cut them into a similar size as the Korean radish, but into a different shape (I did half moon) if you want to be able to tell them apart. My husband hates accidentally biting into radish when he thought it was a potato!
- 2
Combine the braising sauce ingredients, mix well and set aside. *For the anchovy stock, you can make it from scratch using dried anchovy + dried kelp, or you can dissolve 1 anchovy tablet with 3/4 cups hot water.
- 3
Carefully cut the golden pompano into steaks. Use a cleaver if you have one, because the backbone is a bit thick. Don't throw away the head or tail! These are some of my favorite parts of the fish- they have the most flavor.
- 4
In a wide and shallow pot, place the Korean radish (and potatoes, if using) in a even layer at the bottom.
- 5
Next layer the fish on top.
- 6
Add the rest of the ingredients on top of the fish: green & red peppers, onion, and green onions.
- 7
Pour the braising sauce over everything. Cover and cook over medium-low heat for 20 minutes, checking on it every 5 minutes or so to make sure the bottom does not burn.
- 8
While checking on it periodically, ladle the braising liquid over the fish several times to keep it moist and impart flavor.
- 9
When the Korean radish (and potatoes, if using) is chopstick tender, it is ready to serve (about 15 minutes).
- 10
Sprinkle some sesame seeds on top and enjoy with a fresh bowl of steamed rice :)