Eundaegu-jorim (Braised Black Cod)

Ingredients

Equipment Needed

• •Wide shallow braising pot or 12-inch deep skillet with lid
• •Small mixing bowl
• •Large spoon for basting
• •Fish tweezers or clean pliers for pin bones

Instructions

1. 1

   Rinse the fish

   Rinse the black cod quickly under cold water and pat it very dry. Check for stray scales near the skin and any pin bones. Dry fish takes the seasoning cleanly; wet fish waters the sauce before the braise has even begun.

   If the fish smells strongly fishy, do not try to cover it with more seasoning. Use another fish or cook something else from the market that day.
2. 2

   Mix the sauce

   In a bowl, stir together the soy sauce, gochugaru, rice wine, maesil-cheong or sugar, garlic, ginger, sesame oil, sesame seeds, and black pepper. This amount seasons 700g fish and 450g radish without turning the dish salty. The sauce should taste strong now because the radish and fish will give back water as they cook.

3. 3

   Start the radish

   Lay the radish in a wide shallow pot in one snug layer and scatter the onion over it. Pour in the anchovy-kelp broth or water and bring it to a steady simmer over medium heat. Cover and cook 10 minutes, until the radish begins to turn translucent at the edges. Radish goes first because it needs time to soften before the fish joins it.

4. 4

   Add fish and sauce

   Place the black cod pieces skin side down over the radish. Spoon the sauce evenly over the fish and around the pot. Do not stir. The fish is fatty and tender, and stirring breaks what you paid for. Cover and simmer gently for 18 to 20 minutes, spooning sauce over the top every 5 minutes.

5. 5

   Reduce the braise

   Uncover the pot and simmer 8 to 10 minutes more, spooning the sauce over the fish until it turns glossy and red-brown and lightly coats a spoon. If the pan looks dry before the radish is tender, add 2 tablespoons water at a time. If the sauce is thin, keep it uncovered a little longer. Reduction is the difference between jorim and fish sitting in soup.

6. 6

   Finish and serve

   Scatter the scallions and sliced chilies over the top for the last 2 minutes, just long enough for them to soften but still keep their color. Taste the sauce, not the fish, and adjust only if needed: 1 teaspoon soy sauce for salt, 1 teaspoon sugar for balance, or 1 tablespoon water if it has tightened too much. Serve from the pot with rice, giving each person fish, radish, and enough sauce to spoon over the rice.

Chef Tips

• •Use a wide shallow pot, not a tall one. The fish pieces need to sit in one layer so the sauce can reduce evenly and you can spoon it over without turning the fish.
• •Skin-on black cod holds together better than skinless fillets. If your pieces are thin, begin checking at 14 minutes covered; sablefish stays silky, but it can still fall apart.
• •Anchovy-kelp broth gives the sauce a cleaner backbone than plain water. If you use broth, keep it light. This is not a stew, and the fish should still be the first thing you taste.
• •Gochujang is not needed here. Some homes add a little, but for this version the gochugaru gives color and warmth without making every bite taste like paste.
• •Leftovers keep 2 days in the refrigerator. Reheat gently in a covered pan with 2 tablespoons water, spooning the loosened sauce over the fish. A microwave will warm it, but the texture suffers.

Advance Preparation

• •The sauce can be mixed up to 2 days ahead and refrigerated. Stir before using because the gochugaru settles.
• •The radish can be peeled and cut 1 day ahead. Keep it covered in the refrigerator so it does not dry at the edges.
• •Do not salt or sauce the fish ahead for this recipe. Black cod is delicate and salty seasoning left too long can firm the flesh unevenly.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)