Dorumuk Jorim (Braised Sandfish) Packed with Roe
A savory side dish of egg-filled sandfish braised in a spicy sauce over a bed of refreshing autumn Korean radish.
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 →
This braised dish pairs in-season sailfin sandfish, packed full of roe, with thinly sliced Korean radish for a clean, refreshing flavor. Because sandfish have no scales, prep is simple, and gentle simmering until the flesh and eggs turn white keeps the texture wonderfully tender. Enjoy the spicy broth alongside the rich, popping flavor of the roe.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Sailfin sandfish (dorumuk)6, 600 g (large)
- Korean radish (mu)300 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili) (or green chili pepper)1
- Red chili pepper1
- Anchovy broth2 cups
Seasoning
- Regular soy sauce (jin-ganjang)3 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1/2 tbsp
- Minced garlic1 tbsp
- Ginger juice1 tsp
- Ground black peppera little
- To check if the sandfish is egg-bearing, gently press the belly to see if the color of the roe shows through or if one or two eggs pop out.
- Sandfish have no scales, so simply snip off the fins along the body. If the sandfish does not have roe, slit the belly to remove the viscera, then rinse under running water and drain.
Steps
1. Sandfish are usually quite small, weighing around 50 g, but these sandfish sent to me by my blog neighbor Ain are
packed with flesh and roe and are very large, weighing around 100 g per fish.
I have also bought them in markets before, and usually 6 to 7 regular-sized sandfish weigh around 300 g.
2. To check if it is an egg-bearing sandfish, look at the belly area and press gently; the color of the roe might show through,
or one or two eggs might pop out. Without the roe, sandfish is truly a waste of effort.
Once you remove the guts from an eggless sandfish, there is not much left to eat.
3. They have no scales, so trimming is done once you snip off all the fins on the body.
If it is not an egg-bearing sandfish, you need to slit the belly and remove the viscera.
Just rinse under running water and let the water drain roughly.
4. To match the cooking time of the sandfish, I sliced the Korean radish small and thin today. You can also slice it thick and large according to your preference.
Slice the large green onion and chili peppers diagonally.
5. Add all the seasoning ingredients together and mix well.
6. Lay the Korean radish across the bottom of a wide pan...
If you sliced the radish large and thick, it is better to pour in half of the broth and precook it first.
7. Place the sandfish on top.
You do not have to arrange them facing one direction like I did; you can place them facing alternate directions.
8. Scatter the large green onion and chili peppers evenly on top...
10
9. Spoon the seasoning sauce evenly over the top and pour in the broth.
If the pot has a wide, large bottom, you will need less broth, whereas if the pan is narrow, you have to stack the fish and other ingredients in layers, so you will naturally need more broth.
10. Once it starts boiling over high heat, lower the heat and simmer gently for about 10 minutes until the flesh and roe of the sandfish turn white and cooked through.
The flesh of sandfish is firm yet tender, so you do not need to cook it for too long.
Ppunwife's tips
- If you sliced the Korean radish large and thick, it is better to pour in half of the broth and precook it first.
- The flesh of sandfish is firm yet tender, so you do not need to cook it for too long.
FAQ
How can I tell if a sandfish is filled with roe?
Gently press the belly to check whether the color of the roe shows through or one or two eggs pop out.
How do I do the basic cleaning for sandfish?
Since it is a scaleless fish, simply snip off the fins with kitchen shears, rinse under running water, and shake off any excess moisture. For any fish that do not contain roe, slit the belly open and remove the viscera separately.
How should I adjust the cooking order if the Korean radish is sliced thick?
If you sliced the Korean radish thickly, spread it across the bottom of the pot first, pour in about half of the prepared broth, and precook it before placing the fish on top.
Is there a trick to braising the fish without breaking the flesh?
Because the flesh is tender, avoid cooking it for too long. Once it comes to a boil over high heat, reduce the heat and simmer gently for about 10 minutes.
