Any Fish Jorim
Updated June 29, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound trimmed whole red radishes (from about 1 bunch)
- ¼cup soy sauce
- 2tablespoons toasted sesame oil
- 2large garlic cloves, crushed and minced
- 1(1-inch) piece fresh ginger, peeled, crushed and minced
- 1tablespoon granulated sugar
- 1teaspoon gochugaru
- 1½pounds bone-in, skin-on pieces of fatty fish, such as black cod, mackerel or salmon steaks
- 2scallions, trimmed and thinly sliced on the diagonal
- 1very small red onion, halved and thinly sliced
- 1jalapeño, very thinly sliced into rings
- Steamed white rice, for serving
Nutritional analysis per serving (4 servings)
295 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 33 grams protein; 992 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1½ cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
- Step 2
Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
- Step 3
Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.
Private Notes
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Comments
I made the mistake of using the same amount of red chile pepper flakes as the gochugaru in the recipe. Use 1/4. Next time I'll use low sodium soy, as the broth came out too salty. Radishes needed more time to become tender. Another 5 minutes at least in the first boil. Overall, an excellent dish.
Very tasty and easy, added oyster & woodear mushrooms, will make again
I made this tonight and it was excellent! Thank you Eric for taking us all on this little tour of Korean cooking. My local Asian market was out of gochugaru, so I used a teaspoon of gochujang. It tasted great!
This is an excellent recipe—easy and quick to make—and absolutely delicious! We didn’t have any cooked rice on hand, so we used leftover quinoa instead, and to our delightful surprise, it worked really well too!
Excellent dish - so flavorful and easy. I made two small changes: I cut my radishes in half so that they'd cook faster and, without gochugaru on hand, I used half a teaspoon each of ssamjang and gochujang. The broth was sweet, salty, and spicy. Relatively thin black cod filets took about ten minutes to cook.
Seriously delicious! I loved this and will make this as often as I can! I used Korean radish, upped the garlic and added zucchini otherwise I followed the recipe faithfully. Served it with rice, lettuce and radish kimchi. It was not too salty especially when paired w the lettuce like a wrap. It was so satisfying and tasty! Thank you, Eric Kim!!!