• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood

    Daegu Jorim (Soy Braised Cod Fish)

    Published 06/07/2012. Updated 03/05/2021

    Jump to Recipe

     
    A soy braised cod fish with a little bit of spicy kick from gochujang and chili peppers! Simply delicious!

    DSC 0548 e1528806799323 - Daegu Jorim (Soy Braised Cod Fish)

    Whenever we go to NYC, we make every attempt to drive out to Flushing, where there is a high concentration of Korean restaurants. Last time we ate at one of favorite restaurants, I had a wonderful dish called daegu jorim (soy braised black cod, aka sablefish). I enjoyed it so much I decided to make it at home.

    Jorim refers to dishes that are braised or cooked in a sauce. (See my dubu jorim and gamja jorim). Braised fish is very popular in Korean cuisine. It’s made with just about any fish. Typically, chunks of white radish (mu, 무), onion, and chili peppers are also added.

    If you can’t find a white radish, substitute it with potatoes.

    Black cod is a premium white fish that has silky texture and sweet, delicate flavor. It’s native to the Pacific, so it’s expensive and not widely available here in the East Coast. I used Atlantic cod in this recipe instead. You can also use Pacific cod or any white flesh fish such as sea bass.

    I first boil the sauce with the radish and aromatic vegetables until the radish turns soft. Then, the fish is added to the thickened sauce that is full of flavors. I use this method so I don’t overcook the white delicate fish that doesn’t take much time to cook.

    It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great!

    More fish recipes

    Hongeojjim (steamed skate fish)
    Agujjim (spicy braised monk fish)
    Saengseonjjim (baked fish)
    Salmon bulgogi 
    Yeoneojang (soy marinated raw salmon)
    Domi maeuntang (spicy fish stew)
    Daegutang (mild cod fish stew)
    Godeungeo gui (grilled mackerel)

    DSC 0558 e1528806877704 - Daegu Jorim (Soy Braised Cod Fish)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0548 350x350 - Daegu Jorim (Soy Braised Cod Fish)

    Daegu Jorim (Braised Cod Fish)

    4.72 from 46 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 2 pieces of cod fish (or black cod) steaks or fillets
    • 6 ounces mu (무), Korean white radish cut into about 1/2-inch thick large chunks
    • 2 plump garlic cloves thinly sliced
    • 2 thinly sliced ginger pieces (about 1 inch round)
    • 1/2 small onion sliced (1/4-inch thick)
    • 2 small green and/or red chili peppers (or 1 large) or jalapenos, thinly sliced
    • 1 scallions (2 if thin) cut into 2-inch lengths

    Braising liquid:

    • 5 tablespoons soy sauce
    • 3 tablespoons rice wine (or mirin)
    • 2 teaspoons gochujang (Korean red chili pepper paste)
    • 1 teaspoon gochugaru (Korean red chili pepper flakes) optional
    • 2 tablespoons sugar (or less to taste)
    • 1 teaspoon sesame oil
    • 1.5 cups anchovy broth (or water)

    Instructions

    • Clean the fish. Prepare the vegetables.
      DSC 0505 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    • In a pan, add the radish, garlic, ginger, and sauce. Boil over medium high heat until the braising liquid is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3- 4 minutes.
      DSC 0515 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    • Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip them over, and boil for another 4-5 minutes, repeatedly spooning the sauce over the fish. Serve with a bowl of rice.
      DSC 0530 600x402 - Daegu Jorim (Soy Braised Cod Fish)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC 1886 150x150 - Daegu Jorim (Soy Braised Cod Fish)Seafood Cheese Tteokbokki (Spicy Rice Cake)
    • DSC6353 150x150 - Daegu Jorim (Soy Braised Cod Fish)Maejakgwa (Ginger Cookies)
    • DSC8866 5 150x150 - Daegu Jorim (Soy Braised Cod Fish)LA Galbi (Korean BBQ Short Ribs)
    • DSC2055 150x150 - Daegu Jorim (Soy Braised Cod Fish)Ssamjang (Sauce for Korean Lettuce Wraps)
    « Samgyupsal Gui (Grilled Pork Belly)
    Galbi Taco (Korean-Style Taco with Beef Short Ribs) »
    907 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks Tteokbokki (Spicy Stir-fried Rice Cakes)
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl Traditional Kimchi
    • Stir-fried glass noodles with beef and vegetables in a square bowl Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Sundubu Jjigae (Soft Tofu Stew)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl Jajangmyeon (Noodles in Black Bean Sauce)
    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan)
    • Korean fried chicken nuggets in a sweet and savory sauce Dakgangjeong (Sweet Crispy Korean Fried Chicken)
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot Kimchi Jjigae (Kimchi Stew)

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2024 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required