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This skillet braise is a simplified version of daegu jorim, or Korean braised cod. We build an umami-rich braising liquid by combining sake, mirin, soy sauce and gochujang (Korean fermented chili paste), plus garlic, ginger and chilies. In the Korean kitchen, steaks of fatty fish, such as black cod or mackerel, are commonly used in daegu jorim, but we opt for easy to source Atlantic cod fillets. Earthy, subtly sweet daikon radish is a standard ingredient in the braise but Yukon Gold potatoes work nicely, too. We also add bok choy for color and to round out the braise. If you like, sprinkle on sliced scallions or toasted sesame seeds as a garnish, and/or drizzle on some sesame oil. Be sure to serve steamed short-grain rice alongside, and kimchi would be a great accompaniment, too.
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