Hi guys!
Here is another recipe from my mom, Korean Braised Cod!
We call Daegu Jorim! Daegu means cod and Jorim means Braised.
My mom adapted a lot of western ingredients during her life in U.S and she created this recipe for her family.
It’s a bit different than traditional style, but this is how she makes now and it is very healthy too!
The best part for me is she used very flakey big chunk of cod fillet, instead of the fish usually used in Korean cooking- which is always whole, bone and skin on. Very hard to eat if you are not super good at using chopsticks. So my hubby Jacob appreciated a lot for this mom’s Korean braised cod recipe because he hates deboning fish on a dinner table and being behind of the conversation. 😉
Rinse cod fillet under cold water dry completely. Cut into large pieces if you prefer, but doesn’t need to.
We got the cod from Costco, they always have very good quaintly cod!
Mix soy sauce, fish sauce, mirin, maesilaek, Korean plum extract, gochujang, Korean red pepper paste, red pepper flakes, lots of garlic, some ginger slices, serrano or jalapeno (optional), green onions, tomato and pinch of black pepper for the sauce ingredients in a mixing bowl.
She also added rice starch water, which is the milky water from washing the white rice. Only key point to remember is you always use the water from the 2nd rinsed, not first or third.
This rice starch water helps combining all the flavors during the cooking time and it’s very old Korean cooking secret.
On a shallow pot, place sliced radish on the bottom. Place the cod on top of the radish.
Place onion and shiitake mushrooms on top of the fish.
Pour the sauce all over the fish and vegetables. Cover and bring it to boil over high heat. Boil over high heat for 10 minutes then reduce heat to medium low, simmer for 10 minutes, or until fish and vegetables are fully cooked.
Uncover, and boil 1 to 2 minutes for (to cook down the moisture) and it’s ready to serve!
Serve with warm cooked rice and other Korean side dishes you like! enjoy!
- 1½ lb fresh cod fillets
- 1 tbsp Korean soup soy sauce
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp mirin
- 1 tsp maesilaek, Korean plum extract
- 2 tbspgochujang, Korean red pepper paste
- 2 to 4 tbsp red pepper flakes, adjust to your liking
- ½ cup rice starch water (the water comes out from washing rice, only use 2nd rinsed water)
- 24 cloves garlic, smashed (approximately ½ cup)
- 2 oz ginger, peeled and sliced or julienne
- 2 serrano or jalapeno, sliced
- 3 to 4 green onions, sliced
- 1 small tomato, sliced
- pinch of black pepper
- 1 lb korean radish or potato, peeled and sced into ½-inch thick
- ¾ onion, ½-inch sliced
- 5 shiitake mushrooms, sliced
- Rinse cod fillet under cold water dry completely. Cut into large pieces if you prefer, but doesn’t need to.
- Mix all the sauce ingredients in a mixing bowl and set a side.
- On a shallow pot, place radish on the bottom. Place the cod on top of the radish. Place onion and shiitake mushrooms on top of the fish.
- Pour the sauce all over the fish and vegetables. Cover and bring it to boil over high heat. Boil over high heat for 10 minutes then reduce heat to medium low, simmer for 10 minutes, or until fish and vegetables are fully cooked. Uncover, and boil 1 to 2 minutes for (to cook down the moisture) and it’s ready to serve!
- Serve with warm cooked rice and other Korean side dishes you like! enjoy!
