Korean Soy-Braised Dotted Gizzard Shad with Radish
Quick answer
Baendaengi mu jorim is a Korean braised dish where small dotted gizzard shad and radish simmer together in a gochujang-based sauce.
What makes this special
- Baendaengi mu jorim relies on gizzard shad over a radish base that absorbs the chili brine.
- Daikon base prevents fish from sticking and soaks up braising liquid
- Mirin tames fishiness; basting midway ensures even glaze coverage
Key ingredients
Core cooking flow
- 1 Scale and gut 800 g dotted gizzard shad, rinse thoroughly under running water, then drain well.
- 2 Slice 500 g radish into 1.5 cm thick half-moons, shred 150 g onion into thic...
- 3 Cover the pot bottom tightly with radish slices, then alternate layers of shad and onion on top.
Baendaengi mu jorim is a Korean braised dish where small dotted gizzard shad and radish simmer together in a gochujang-based sauce. Radish lines the bottom of the pot, preventing the fish from sticking while absorbing the braising liquid as it reduces, infusing the pieces with a deep salty-sweet flavor. The sauce combines gochujang, gochugaru, soy sauce, and minced garlic, with cooking wine added to suppress any fishy odor while contributing a mild sweetness. The pot simmers covered on medium-low heat for twenty minutes, with the sauce spooned over the fish midway through to coat the surface evenly. Gizzard shad have fine, soft bones that are edible whole, and the braising process softens them further until they are barely noticeable when chewing. Onion added alongside the radish melts into the liquid, contributing natural sweetness that balances the spicy-salty punch of the gochujang sauce. The finished dish concentrates into a thick glaze that clings to both the fish and radish pieces, making it substantial enough to serve as a one-bowl meal over rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Scale and gut 800 g dotted gizzard shad, rinse thoroughly under running water, then drain well.
- 2Prep
Slice 500 g radish into 1.5 cm thick half-moons, shred 150 g onion into thick strips, and cut 40 g green onion into diagonal slices.
- 3Control
Cover the pot bottom tightly with radish slices, then alternate layers of shad and onion on top.
- 4Season
Mix 1.5 tbsp gochujang, 1 tbsp gochugaru, 3 tbsp soy sauce, 1 tbsp garlic, 2 tbsp cooking wine, and 350 ml water into a sauce, then pour evenly over the layers.
- 5Control
Cover and boil over medium heat for 20 minutes, then remove the lid and baste with the broth while reducing for 10 more minutes.
- 6Control
Add green onion and cook 3 more minutes.
When the radish turns translucent and the broth has reduced to a thin layer at the bottom, it is ready.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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