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Spicy Korean-Style Braised Cod
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.
4
Servings
Tip
Don’t cover the skillet tightly after adding the cod and bok choy. Leaving the lid ajar allows some steam to escape, so the broth reduces slightly, for more concentrated flavor and consistency.
30 minutes
Ingredients
-
1½
cups sake
-
⅓
cup mirin
Directions
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01In a 12-inch skillet, stir together the sake, mirin, soy sauce, gochujang, garlic, ginger and chilies; bring to a boil over medium-high, stirring occasionally. Add the daikon, then cover, reduce to medium, and cook, flipping and stirring the radish every 5 minutes or so, until a skewer inserted into the pieces meets no resistance, 10 to 15 minutes.
