Korean Spicy Braised Fish ( Fish Jorim)

Fish Jorim (조림) is a beloved Korean dish where fish is braised in a flavorful and aromatic sauce. The fish is simmered with a blend of savory soy sauce, spicy gochugaru (Korean red pepper flakes), and a touch of sweetness from ingredients like brown sugar and oligodang (cooking syrup). 

This dish is typically made with whole fish, which is cooked until tender and infused with the rich, savory flavors of the braising sauce. The inclusion of vegetables like Korean radish, onions, and peppers adds texture and balance, making it a comforting and satisfying meal.

The beauty of Fish Jorim lies in its simplicity. It combines basic ingredients to create a dish that is hearty, flavorful, and perfect for serving with a bowl of steamed rice. The deep umami from the anchovy stock and the aromatic garlic and ginger make it an unforgettable dish in Korean home cooking. It's often enjoyed as a main dish in a traditional Korean meal, bringing together the bold and harmonious flavors that are central to Korean cuisine.

About Fish Jorim (조림)

Fish Jorim is a classic Korean dish that brings together tender fish and a rich, flavorful braising sauce. The name Jorim refers to a cooking method where ingredients are simmered in a seasoned liquid, allowing them to absorb the savory, spicy, and slightly sweet flavors. Fish Jorim is often made with whole fish, such as golden pompano, mackerel, cod, or beltfish, though the choice of fish can vary depending on personal preference and regional availability.

The braising sauce, typically made with ingredients like soy sauce, gochugaru (Korean red pepper flakes), garlic, ginger, and anchovy stock, creates a harmonious blend of flavors that infuses the fish as it cooks. The addition of vegetables like Korean radish, onions, and peppers enhances the dish, providing both texture and a subtle sweetness that complements the spice.

This dish is a staple in many Korean households, especially during colder months, due to its hearty and comforting nature. The combination of tender fish and robust seasoning makes it an ideal main dish to serve with steamed rice. Fish Jorim is not only loved for its flavors but also for its versatility, as it can be enjoyed as part of a larger spread or as a standalone meal.

In Korean cuisine, Fish Jorim is cherished for its simplicity and depth of flavor, capturing the essence of traditional cooking methods that have been passed down through generations. 

Key Ingredients in Fish Jorim

1. Fish (Golden Pompano, Mackerel, Cod, or Beltfish)
   The star of the dish, the fish is braised in the flavorful sauce, absorbing all the savory and spicy notes. Golden pompano is often used in Fish Jorim for its delicate texture and mild flavor, but other fish like mackerel or cod also work beautifully in this dish.

2. Korean Radish (Mu)
   Korean radish is commonly added to Fish Jorim for its crunchy texture and ability to absorb the flavors of the braising sauce. It adds a mild sweetness and a crisp contrast to the tender fish. You can also substitute with a mix of radish and potato for additional variety.

3. Gochugaru (Korean Red Pepper Flakes)
   Gochugaru is a key ingredient in Korean cooking, giving the dish its signature heat and depth of flavor. The spicy, smoky flakes blend perfectly with the other ingredients in the braising sauce, making it a flavorful and satisfying dish.

4. Soy Sauce
   Soy sauce serves as the base for the braising sauce, providing a rich umami flavor that complements the other ingredients. It adds saltiness and depth, helping to bring all the flavors together.

5. Anchovy Stock
   Anchovy stock is a staple in Korean cuisine, offering a deep, savory flavor that enriches the braising sauce. It's typically made by simmering dried anchovies in water, resulting in a salty, umami-packed liquid that enhances the overall taste of the dish.

6. Oligodang (Cooking Syrup)
   Oligodang is a sweet syrup made from starch, often used in Korean cooking to add a natural sweetness and enhance the overall flavor profile of the dish.

Korean Spicy Braised Fish ( Fish Jorim)

 Print Recipe Pin Recipe

INGREDIENTS

• 2 lbs golden pompano (cleaned and gutted), or alternatively, mackerel, cod, or beltfish

• 1 lb Korean radish (mu), or you can mix 1/4 lb radish and 1/4 lb potato as an option
• 4 green onions, chopped
• 1/2 onion, sliced
• 2 Korean green peppers, chopped
• 2 red peppers, chopped

For The Braising Sauce

• 1.5 cups anchovy stock (or substitute with 3/4 cup hot water and 1 anchovy tablet)
• 1/2 cup soy sauce
• 6 tbsp gochugaru (Korean red chili flakes)
• 4 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 tbsp oligodang (Korean cooking syrup)
• 1/2 tsp black pepper
• 1 tsp spicy sesame oil
• 10 garlic cloves, minced
• 1 tsp fresh ginger, grated

INSTRUCTIONS

 

Prepare the Vegetables and Aromatics:

Mince the garlic and ginger finely to release their flavors.

Slice the green and red peppers, and chop the green onions and onion. Set these aside.

Peel and cut the Korean radish into 3/4-inch discs, then quarter them into triangles. If using potatoes, cut them into a similar size but use a different shape (such as half moons) to easily distinguish them from the radish. This is especially helpful if you're serving picky eaters who might confuse the radish with potatoes!

Make the Braising Sauce:

In a mixing bowl, combine the anchovy stock, soy sauce, gochugaru, rice vinegar, brown sugar, oligodang (cooking syrup), black pepper, spicy sesame oil, minced garlic, and grated ginger. Stir the mixture well to ensure all ingredients are incorporated and set it aside.

Prepare the Fish:

Carefully cut the 2 lb golden pompano into steaks. A cleaver works best for cutting through the fish's thick backbone. Don’t discard the head or tail—they add the richest flavors to the braising sauce and elevate the dish.

Assemble the Dish:

In a wide, shallow pot, lay the sliced Korean radish (and potatoes, if using) evenly across the bottom to create a base layer. This allows the vegetables to soak up the braising flavors while the fish cooks.

Layer the fish steaks on top of the radish. Follow with the sliced peppers, onions, and green onions, distributing them evenly over the fish.

Add the Braising Sauce:

Pour the prepared braising sauce evenly over the fish and vegetables. The liquid should almost cover the fish to ensure proper braising.

Braise the Fish:

Cover the pot and cook over medium-low heat for 20 minutes, checking every 5 minutes to ensure the bottom isn’t burning. If needed, reduce the heat slightly.

Periodically ladle the braising liquid over the fish to keep it moist and flavorful. This will help the fish absorb the sauce and enhance its taste.

Check for Doneness:

Once the radish (and potatoes, if using) is tender enough to easily pierce with chopsticks, the dish is ready. The fish should be tender and infused with the rich braising sauce.

Final Touches:

Garnish the dish with a sprinkle of sesame seeds for added texture and flavor. Serve the Fish Jorim hot with a bowl of freshly steamed rice for a complete meal.

Tried this recipe?Let me know how it was!