Jump to Recipe·Print Recipe·5 from 2 reviews

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 adopted many Western ingredients during her life in the U.S, and she created this recipe for her family.

It’s a bit different from the traditional style, but this is how she makes it now, and it is very healthy too!

The best part for me is she used a 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 this mom’s Korean braised cod recipe a lot because he hates deboning fish on a dinner table and being behind in the conversation. 😉

Rinse cod fillet under cold water dries completely. Cut into large pieces if you prefer, but don’t need to.

We got the cod from Costco, and they always have excellent 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 a 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. The only critical point to remember is you always use the water from the 2nd rinsed, not first or third.

This rice starch water helps combine all the flavors during cooking, and it’s a 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 fully cooked fish and vegetables.