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Spicy Korean-Style Braised Cod

Spicy Korean-Style Braised Cod

By Courtney HillApril 20, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes

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.

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.

Ingredients
  • 1 ½

    cups sake

  • ⅓

    cup mirin

  • ¼

    cup soy sauce

  • 3

    tablespoons gochujang

  • 4

    medium garlic cloves, minced

  • 2

    tablespoons minced fresh ginger

  • 1 - 2

    Fresno or jalapeño chilies, stemmed and sliced into thin rounds

  • 12

    ounces daikon radish, peeled, quartered lengthwise and cut crosswise into ½-inch pieces or 12 ounces medium Yukon Gold potatoes, peeled and sliced into ½-inch rounds

  • 4

    6-ounce skinless cod fillets, each about 1 inch thick

  • 8

    ounces baby bok choy, trimmed and cut crosswise into 1-inch pieces

  • Kosher salt and ground black pepper

Step 1

In 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.

Step 2

Slide the cod fillets into the skillet and scatter the bok choy over the top. Cover partially and cook over medium, turning the fish and stirring the vegetables just once or twice, until the cod flakes easily and the sauce is slightly thickened, 5 to 8 minutes. Taste and season with salt and pepper.