Spicy Jogi Jorim (Braised Yellow Croaker)
A braised fish dish made with cleaned yellow croaker and thinly sliced Korean radish simmered in a spicy, flavorful sauce until slightly reduced.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tender yellow croaker meat and thinly sliced Korean radish simmered in a spicy seasoning sauce make this a true rice thief of a side dish. Simmer with the lid slightly ajar to let any fishiness escape, and reduce the broth by half to achieve a deep, rich flavor.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Yellow croaker4 whole (small)
- Korean radish (mu)1/4, 200 g
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth (or or rice-washed water)2 cups
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1.5 tbsp (1 1/2 tbsp)
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Ground black peppera little
- Ginger juicea little
- Scale the yellow croaker, remove the guts, and wash thoroughly under running water.
- I used small yellow croakers, about 22-23 cm long.
Steps
1. I used small yellow croakers, about 22-23 cm long.
Scale the fish, remove the guts, and wash thoroughly under running water.
2. Cut the Korean radish into 3-4 cm squares. Today I sliced them thinly rather than thick.
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3. Add all the seasoning ingredients in the specified amounts and mix well.
4. Line the bottom of the pot with the radish, place the yellow croaker on top, and top with the large green onion and Cheongyang chili pepper.
If you sliced the radish thickly, add half of the broth and half of the sauce first to cook the radish partway before adding the fish, green onion, and chili.
5. Pour in the broth...
For those who want to make anchovy broth, check here ⇒ http://blog.naver.com/ppunwife/140090439314
6. Pour the prepared seasoning evenly over everything.
7. Cover with the lid and bring to a boil over high heat. Once it starts boiling, reduce to medium heat and simmer for about 5 minutes, then carefully flip the yellow croakers over and continue braising.
When braising fish with a noticeable fishy odor, do not close the lid completely; leave it half-ajar while simmering.
8. Once the broth has reduced by about half, it is done.
Spicy braised yellow croaker is complete.
Ppunwife's tips
- If you sliced the Korean radish thickly, add half of the broth and half of the sauce first to cook the radish partway before adding the yellow croaker, large green onion, and chili.
- When braising fish with a noticeable fishy odor, do not close the lid completely; leave it half-ajar while simmering.
FAQ
Is there a way to braise fish while reducing its characteristic fishy odor?
When braising fish with a noticeable fishy smell, do not close the pot lid completely; leaving it half-ajar as it boils helps release the odor.
How should I cook it if the Korean radish is sliced thickly?
If you sliced the radish thickly, add half of the broth and half of the seasoning sauce first to cook the radish partway, then add the yellow croaker and vegetables to finish braising.
Can I use a different liquid instead of anchovy broth?
You can use 2 cups of water from washing rice (ssaltteumul) in equal amount instead of anchovy broth.
