Eun Daegu Jorim
Spicy Braised Black Cod |
I absolutely love the buttery texture of Black Cod, but when its's braise in a sweet and spicy sauce, it takes the fish to another level. Eun Daegu Jorim is by far my favorite of all Korean fish cuisines.
At the Korean Market, you can ask the fishmonger to cut it for you into “Jorim” cuts so you don’t have to deal with the “dirty work” or you can buy frozen, prepackaged steaks as well.
- 2 lbs black cod cut into steaks or “jo-rim cut”
- 1 medium radish, sliced into 3/4” thick slices
- 3 green onions, sliced
- 1/2 medium onion, sliced 1/2” was thick sliced
- 2 green peppers, sliced
- 1 inch of ginger, sliced into 3-4 slices
- 3 stalks crown daisy
- 1/3 package Enoki muchrooms
- 2 tbsp gochujang (red pepper paste)
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (red pepper powder)
- 1 Tbsp sugar
- 1 Tbsp honey
- 2 Tbsp corn syrup (물엿)
- 1/2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 cup of anchovy stock
Lightly salt cod steaks with sea salt and set aside.
Combine all sauce ingredients in a bowl and mix well. Trim, wash and cut vegetables.
Spread 1/3 of sauce on bottom of pan. Place radish on top of sauce and bring to a boil for 5-7 minutes and reduce heat to medium.
Place cod on top of the radish and add the rest of the peppers, green onions, and ginger, along with the remainder of the sauce. Cover and simmer on low for 15 minutes, be careful not to overcook the cod. Add enoki muchrooms and crown daisy on top and cook covered for an additional minute. Garnish with toasted sesame seeds.