Cross-Cultural · Korea

Eundaegu-jorim (은대구조림)

Name: Eundaegu-jorim (은대구조림)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 lbs black cod (sablefish), cut into steaks or fillets (900g); 1 medium Korean radish or daikon, sliced into 3/4-inch rounds; 1/2 medium onion, sliced; 2-3 stalks large scallion (daepa), cut into pieces; 2 green chili peppers, sliced; 2 cups water; 4 tbsp soy sauce; 1 tbsp garlic, minced; 2 tbsp gochugaru; 2 tbsp sugar

Black cod braised Korean-style with radish, gochugaru, and soy sauce in a spicy-savory sauce

koreanfishblack-codbraisedspicygochugaruradishcelebration

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Eundaegu-jorim is the Korean way of braising black cod, and it could not be more different from the Japanese nitsuke version. Where nitsuke is subtle and sweet, the Korean approach is bold and spicy. The fish sits on a bed of radish that has been pre-simmered in water, and a sauce of soy sauce, gochugaru, garlic, and sugar is poured over the top. Everything braises together under a lid until the radish is translucent, the fish is flaky and infused with the spicy sauce, and the braising liquid has reduced into a thick, savory coating.

Black cod works beautifully here because its rich, fatty flesh can stand up to the aggressive seasoning without drying out or being overwhelmed. The fat in the fish enriches the braising liquid, and the radish absorbs that enriched liquid and becomes one of the best parts of the dish. The sliced onion, large scallion, and green and red chilies go in toward the end, adding freshness and color.

This is a dish that appears at Korean celebrations, including Lunar New Year and Chuseok, where it is believed to bring good fortune. It is also popular at Korean restaurants as a main course, served with steamed rice and banchan. The braising liquid is worth spooning over your rice.

At a Glance

Yield

4 servings

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Difficulty

Medium

Ingredients

4 servings

2 lbsblack cod (sablefish), cut into steaks or fillets (900g)
1medium Korean radish or daikon, sliced into 3/4-inch rounds
1/2medium onion, sliced
2-3stalks large scallion (daepa), cut into pieces
2green chili peppers, sliced
2 cupswater
4 tbspsoy sauce
1 tbspgarlic, minced
2 tbspgochugaru
2 tbspsugar

Method

1
Mix soy sauce, garlic, gochugaru, and sugar into a seasoning sauce.
2
Arrange radish rounds on the bottom of a large pot. Add 2 cups water, cover, cook 15 minutes over medium-high.
3
Add sliced onion, scallion, and chili peppers over the radish.
4
Place fish on top, pour seasoning sauce over. Cover, reduce to medium, cook 10 minutes.
5
Gently shift the radish so it does not stick. Spoon broth over fish and vegetables. Simmer 5-10 more minutes until fish flakes easily.
6
Serve with braising liquid ladled over. Eat with rice.