Spicy Yangmiri Jorim (Braised Sand Lance)
A winter braised fish dish simmered in a spicy sauce with refreshing Korean radish until the liquid is 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 →
This side dish features winter delicacy sand lance simmered with refreshing Korean radish in a spicy seasoning sauce until slightly reduced. When braising, cleanly removing the entrails helps prevent bitterness and fishiness, and holding the fish by the tail while washing keeps the roe from slipping out. You can also add secondary ingredients like rice cakes, potatoes, or onions to make it even heartier.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Sand lance (yangmiri)10
- Korean radish (mu)300 g
- Rice cakes10 (or so)
- Large green onion (daepa)1/3 stalks
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or water)3 cups
Seasoning
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- You can prepare onion or potato instead, or omit the rice cakes entirely.
- Cut off the sand lance heads and tail fins, then remove the entrails just below the head, which can cause bitterness and fishiness.
- Hold the sand lance with the tail pointing upward so the roe does not fall out, and rinse under running water.
Steps
Prepare 10 sand lance and the secondary ingredients: rice cakes, Korean radish, large green onion, and Cheongyang chili pepper.
You can prepare onion or potato instead, or omit the rice cakes entirely.
Cut off the sand lance heads and tail fins, then remove the entrails just below the head, which can cause bitterness and fishiness.
Hold the sand lance with the tail pointing upward so the roe does not fall out, and rinse under running water.
Combine all seasoning ingredients and mix well.
Cut the radish into thin bite-sized squares, and slice the large green onion and chili peppers diagonally.
Lay the radish on the bottom of the pot first, then arrange the sand lance neatly on top.
Pour in the seasoning and anchovy broth, finish with ground black pepper, and bring to a rolling boil.
Once it begins to boil, lower the heat and simmer until the radish and sand lance are cooked through.
When the liquid is reduced by about half and the radish and sand lance are cooked, add the rice cakes and vegetables, then braise over low heat until the liquid is shallow and slightly thickened to finish.
Ppunwife's tips
- When grilling, it does not matter if you leave the entrails intact and grill them whole, but in braises with added liquid, they can cause fishiness, so it is best to remove them.
FAQ
Do I have to remove the sand lance entrails?
Unlike when grilling, braised dishes with liquid can develop bitterness and fishiness, so it is best to remove the entrails located just below the head.
How do I prevent the roe from spilling out while washing the sand lance?
Hold the sand lance with the tail pointing upward so the roe does not slip out, and gently rinse under running water.
Can I replace or omit the rice cakes?
You can omit the rice cakes, or add onions or potatoes instead according to your preference.
