Daegu Jorim (Spicy Korean Braised Cod)
This is a spicy, stew-like fish recipe featuring cod, a delicate white fish with a mild flavor and flaky texture. Serve with white rice to soak up all the delicious flavor from the braising liquid. It's an easy introduction to Korean cooking if you're a fan of fish!
Servings 4 servings
Calories 641kcal
Ingredients
- 1 1/2 lbs cod fillets or four large fillets
- 1 large russet or Idaho potato peeled and sliced into thick rounds
- 1 medium yellow or white onion thinly sliced
- 1-2 small jalapeno peppers or similar chili pepper, sliced
- 3-4 green onions trimmed and chopped into 1-2" pieces
- 2-3 heads baby bok choy cleaned and sliced in half lengthwise
- 4 cloves garlic peeled and smashed
- 2 cups short grain white rice plus 2 cups water
- toasted sesame seeds for garnish, optional
Sauce Ingredients
- 2 tbsp low sodium soy sauce
- 2 tbsp toasted sesame oil
- 2 tsp gochugaru Korean red pepper flakes
- 1-2 tsp sugar
- 1 to 1 1/2 cups reserved rice water leftover from washing the rice
Instructions
Rice Instructions
- Measure the rice into your pot or bowl of an electric rice cooker. Wash and rinse the rice several times under running water to remove excess starch, or until the water runs clear. KEY STEP: When rinsing a second time, reserve 1 to 1 1/2 cups of the cloudy water for the braising liquid. Set aside in a measuring cup or prep bowl.
- Cook according to the settings on your rice cooker, or over medium heat (covered) on the stovetop. As the rice cooks, complete the remaining instructions below.
- Once all liquid is absorbed and the rice is tender and fully cooked, fluff gently before serving.
Korean Braised Cod Instructions
- Prepare the potatoes, onion, garlic, peppers, green onions, and bok choy. Use the back of a spatula to roughly smash the garlic cloves, removing any remnants of the peel.
- Measure the sauce ingredients into a small measuring cup or prep bowl. Add about half of the reserved rice water and stir well.
- Start to heat the braising pan over medium heat. Lay the sliced potatoes down, then add the onions, garlic, and sliced peppers. Pour half of the sauce over the top, filling the bottom of the pan to about halfway up the side of the potatoes. Bring to a simmer and once steaming, cover and braise for 4-5 minutes.
- Remove the lid and place the thawed cod fillets on top, without moving or flipping the potatoes. Arrange the bok choy between the fillets, then add the green onions and the remainder of the sauce.
- Return to a simmer over low heat, then cover and braise for 12-15 minutes or until the cod is fully cooked. Check halfway through to spoon some of the braising liquid over each piece of cod. Add small amounts of the remaining rice water if needed to prevent scorching on the bottom of the pan.
- Once the fish is firm and flaky, remove from heat. Add optional garnishes of toasted sesame seeds and sliced green onions, then serve over the cooked white rice.
Notes
Note that cooking time will vary and the estimate listed here is based on cooking time for rice. This component takes longer to cook than the braised cod, so start with the rice first to ensure everything is ready to serve at the same time.
Store leftovers in an airtight container in the refrigerator for 3-5 days, reheating alongside leftover rice and your favorite side dishes.
Nutrition
Serving: 1serving | Calories: 641kcal | Carbohydrates: 96g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 410mg | Potassium: 1331mg | Fiber: 5g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 3mg