Korean Soy-Braised Dotted Gizzard Shad with Radish
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 and absorbing the braising liquid as it reduces, which infuses the radish 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 ensure even coating. 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 as it cooks, contributing natural sweetness that balances the spicy-salty punch of the sauce. The finished dish concentrates into a thick glaze that clings to both the fish and the radish pieces.
Adjust Servings
Instructions
- 1
Clean the shad, remove innards, and drain well.
- 2
Slice radish into thick half-moons and onion into thick strips.
- 3
Layer radish, fish, and onion in a pot.
- 4
Mix sauce ingredients and pour evenly over the layers.
- 5
Simmer 20 minutes, then baste and reduce for 10 more minutes.
- 6
Add green onion and cook 3 minutes until radish turns translucent.
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