Daegu Jorim (Soy Braised Cod Fish with Radish)

Daegu Jorim (Soy Braised Cod Fish with Radish)
Daegu Jorim (Soy Braised Cod Fish with Radish)
Whenever we go to NYC, we make every attempt to drive out to Flushing, where there is a high concentration of Korean restaurants. Hahm Ji Bach is one of our favorites. Last time we ate there, I had a wonderful dish called eundaegu jorim (soy braised black cod, aka sablefish). I enjoyed it so much I decided to make it at home. Jorim refers to dishes that are braised or cooked in a sauce. Braised fish is very popular in Korean cuisine. It’s made with just about any fish. Typically, chunks of white radish, onion, and chili peppers are also added. Black cod is a premium white fish that has silky texture and sweet, delicate flavor. It’s native to the Pacific, so it’s expensive and not widely available here in the East Coast. I used Atlantic cod in this recipe instead. You can also use Pacific cod or seabags. I first boiled the sauce with the radish and aromatic vegetables until the radish turns soft. Then, the fish is added to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great!
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
white meat free tree nut free nut free contains gluten red meat free contains fish shellfish free dairy free pescatarian
  • sauce
  • 2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp mirin
  • 2 garlic cloves thinly sliced
  • 2 pieces cod fish or black cod steaks or fillets
  • 8 ounce radish cut into about 1/2-inch thick large chunks
  • 2 ginger slices thinly sliced
  • 1/2 small onion sliced
  • 1 red or green jalapeno pepper thinly sliced
  • 2 scallions cut into 2 inch pieces
  • 5 tbsp soy sauce
  • 3 tbsp rice wine
  • 2 tsp red chili pepper paste
  • 1 tsp red chili pepper flakes (optional)
  • 1.5 cup anchovy broth
  • Carbohydrate 85.5148104128064 g
  • Cholesterol 0 mg
  • Fat 7.71365618991268 g
  • Fiber 24.9713390565131 g
  • Protein 36.5453941205485 g
  • Saturated Fat 1.13743477980065 g
  • Serving Size 1 1 Serving (1672g)
  • Sodium 7932.21052637947 mg
  • Sugar 60.5434713562933 g
  • Trans Fat 1.4741038879214 g
  • Calories 533 calories

Daegu Jorim: A Taste of Home, Made with Love

The aroma of simmering spices and tender fish always fills my kitchen with warmth, a comforting reminder of simpler times. Cooking, for me, isn't just about nourishment; it's about creating memories, weaving stories into each dish. This Daegu Jorim, or soy braised cod, is one of those dishes – a testament to culinary tradition and the love I put into feeding my family.

I first encountered Daegu Jorim at Hahm Ji Bach, a beloved Korean restaurant nestled in the heart of Flushing, Queens. The rich, savory broth, the perfectly braised cod, the gentle sweetness balanced by a subtle kick of spice – it was a symphony of flavors that instantly captivated my senses. I knew, right then and there, I had to recreate this culinary masterpiece in my own kitchen.

The journey wasn't without its challenges. Finding authentic ingredients in my small town wasn't easy. But that's part of the adventure, isn't it? The hunt for the perfect radish, the careful selection of the freshest cod – these small details add to the overall experience, making the final dish all the more rewarding. I experimented with different types of cod, adapting the recipe to what was readily available. Eventually, I perfected a version that captured the essence of the original, a dish that brings a touch of Flushing to my humble kitchen table.

This recipe isn't just about following instructions; it's about embracing the process, feeling the heat under the pan, smelling the spices as they infuse the broth. It's about the quiet moments spent chopping vegetables, the satisfaction of watching the fish simmer to perfection. It's a ritual, a meditative practice that allows me to connect with my culinary heritage and share a piece of my heart with everyone I feed.

More than a mere meal, Daegu Jorim is a story waiting to be told. It's the story of a woman, a mother, a home cook, who found solace and joy in the kitchen, transforming simple ingredients into a delicious celebration of life's simple pleasures. Each bite is a journey, a reminder of the flavors that unite us, the traditions that bind us, and the love that sustains us.

Beyond the Recipe:

The beauty of this dish lies in its adaptability. Feel free to experiment with the spices, to add a personal touch to the recipe. Perhaps a dash of extra chili pepper flakes for those who enjoy a bolder flavor, or a sprinkle of sesame seeds for added texture. The possibilities are endless.

Daegu Jorim is best served with a steaming bowl of rice, allowing the grains to soak up the delicious sauce. It's a dish that's both comforting and satisfying, perfect for a cozy evening at home or a special occasion with loved ones. And most importantly, it’s a dish made with love, a testament to the power of food to bring people together.

I invite you to embark on this culinary adventure, to savor the flavors, and to create your own memories around this simple yet extraordinary dish. Happy cooking!

Step-by-step

    • Clean the fish. Prepare the vegetables.
    • In a pan, add the radish and sauce. Boil over medium-high heat until the sauce is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3-4 minutes.
    • Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip them over, and boil for another 4-5 minutes, repeatedly pouring the thickened sauce over the fish with a spoon.
    • Serve with a bowl of rice.
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