Korean Soy-Braised Dotted Gizzard Shad with Radish

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

dotted gizzard shad800 gg

Korean radish500 gg

onion150 gg

green onion40 gg

gochujang1½ tbsptbsp

gochugaru1 tbsptbsp

soy sauce3 tbsptbsp

minced garlic1 tbsptbsp

cooking wine2 tbsptbsp

water350 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Scale and gut 800 g dotted gizzard shad, rinse thoroughly under running water, then drain well.
2

Prep

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.
3

Control

Cover the pot bottom tightly with radish slices, then alternate layers of shad and onion on top.
4

Season

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.
5

Control

Cover and boil over medium heat for 20 minutes, then remove the lid and baste with the broth while reducing for 10 more minutes.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Baendaengi mu jorim relies on gizzard shad over a radish base that absorbs the chili brine.
Finish cue: When the radish turns translucent and the broth has reduced to a thin layer at the bottom, it is ready.