Spicy Jogi Jorim (Braised Yellow Croaker) with Mu
A spicy jogi jorim side dish where the radish is precooked before simmering down together with prepared yellow croaker.
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 →
Firm Korean radish is simmered first with seasoning so the flavor soaks in, then yellow croaker is placed on top and braised until the liquid reduces. Minced ginger and mirin eliminate any fishy taste, coming together in a spicy-sweet sauce for a satisfying side dish.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Yellow croaker4 whole
- Korean radish (mu)300 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Water from washing rice (or anchovy broth)3 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)2 tbsp
- Sugar (or green plum syrup (maesil-cheong), corn syrup (mulyeot))1 tbsp
- Ground black peppera little
- Braised fish dishes are also delicious when cooked with bracken fern (gosari) or dried cabbage leaves (ugeoji).
- If using frozen yellow croaker, soaking it in water from washing rice before cleaning helps remove fishy odors.
- If you do not have water from washing rice or broth, plain water works just fine.
Steps
Prepare the yellow croaker
If using frozen yellow croaker, soaking it in water from washing rice before cleaning helps remove fishy odors.
When cleaning yellow croaker, trimming the fins first keeps them from getting in the way while scraping off scales.
Neatly snip off all the fins along the tail, back, and belly using kitchen shears.
Thoroughly scrape off the scales using a knife.
Scales cling all over the body, back, and belly, so scrape them away cleanly.
Slit open the belly, remove the innards, and run your fingers along the backbone under running water to clear away any clotted blood.
Cleaning the fish well like this also helps eliminate any fishy odor.
Slice ingredients and mix seasoning
Cut the Korean radish into thick slices about 1 cm thick, and diagonally slice the large green onion and chili peppers.
Cooking wine and black pepper are great in the sauce, but be sure to include ginger to bring out good flavor and eliminate fishy odors at the same time.
Add all the seasoning ingredients together and mix.
This sauce is also wonderful when used for braised mackerel or hairtail.
Because the yellow croaker is lightly salted, I reduced the regular soy sauce by 1 tbsp; if using unseasoned fish, simply add more soy sauce to adjust the seasoning to taste.
Simmer the radish with seasoning
Pour 2 cups of water from washing rice (or anchovy broth) over the radish, add half of the seasoning, and cook the radish first.
If you do not have water from washing rice or broth, plain water works fine.
The radish is firm and thick, so precooking it lets the flavors soak in well and keeps the sauce from tasting separate when eaten with the fish.
Add the fish and braise
Once the radish is more than halfway cooked, arrange the yellow croakers side by side and spread the remaining seasoning over them.
Evenly scatter the large green onion and Cheongyang chili pepper over the yellow croaker, then pour in the remaining 1 cup of broth.
When braising fish, covering the pot before the fish is cooked can trap fishy odors; once it is somewhat cooked and you want to braise it down further, leave the lid half-cocked.
Turn the yellow croaker over once halfway through, and spoon the braising liquid over any parts not submerged in the broth.
Braise until the radish is tender and the liquid is reduced and shallow.
Finish
Radish braised alongside fish always tastes incredibly good.
Because the radish is simmered in the sauce first, it has a tender-crisp texture and a rich flavor that has absorbed the seasoning thoroughly.
Split the yellow croaker in half, spoon the moist sauce over the white flesh, and take a bite with a spoonful of rice—that is true everyday happiness.
Serving 2 fish per adult and 1 per child makes for a delicious meal.
I recommend this tasty side dish for a dinner enjoyed together with the whole family.
Ppunwife's tips
- When cleaning yellow croaker, trimming the fins first keeps them from getting in the way while scraping off scales.
- Cooking wine and black pepper are great in the sauce, but be sure to include ginger to bring out good flavor and eliminate fishy odors at the same time.
- The radish is firm and thick, so precooking it lets the flavors soak in well and keeps the sauce from tasting separate when eaten with the fish.
- When braising fish, covering the pot before the fish is cooked can trap fishy odors; once it is somewhat cooked and you want to braise it down further, leave the lid half-cocked.
FAQ
How should I clean yellow croaker to reduce the fishy smell?
If it is frozen, soak it in water from washing rice before cleaning. Neatly scrape off the fins and scales, then rinse the belly innards and any clotted blood along the backbone thoroughly under running water to reduce fishiness.
When should I cover the pot while braising?
Keep the lid off before the fish is cooked so fishy aromas can escape. Once the fish is partially cooked and you want to reduce the liquid further, place the lid half-cocked over the pot.
What should I do if I do not have rice water or anchovy broth?
If you do not have broth or water from washing rice ready, plain water works perfectly fine for braising.
How do I season the dish if using fish that has not been salted?
The base recipe is tailored for lightly salted yellow croaker. If using unseasoned, unsalted fish, adjust the flavor by adding more regular soy sauce.
