Korean Braised Butterfish

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Byeongeo jorim is a Korean braised fish dish in which scored butterfish is set on a bed of sliced radish and slowly cooked in a soy-gochugaru braising liquid with garlic and ginger.

Scoring the fish allows the seasoning to penetrate to the center of each fillet. The radish layer on the pot bottom serves two purposes: it cushions the delicate fish to prevent it from sticking and breaking apart, and it absorbs the braising liquid as it cooks, becoming a deeply savory, slightly sweet side dish on its own. Butterfish flesh is exceptionally fragile, so the fillets are never flipped during cooking. Instead, the braising liquid is spooned continuously over the surface to ensure even heat and even seasoning on top. Ginger added at the start neutralizes any fishiness, and gochugaru provides a mild, building heat that adds complexity to the clean flavor of the fish without masking it. Scallion pieces dropped in during the final two minutes release fragrance into the steam, rounding out the aromatic profile of the finished dish. At 330 calories and 31 grams of protein per serving, byeongeo jorim is a lean, nutritionally complete main course that pairs naturally with steamed rice.

Ingredients

servings

IngredientAmountUnit

butterfish400 gg

korean radish180 gg

soy sauce3 tbsptbsp

water250 mlml

minced garlic1 tbsptbsp

ginger8 gg

scallion40 gg

gochugaru½ tbsptbsp

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Instructions

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

6 steps

1

Season

Clean 400 g of butterfish by removing scales and innards, then pat it very dry.

Score both sides with 2 to 3 shallow cuts about 1 cm apart so the seasoning can reach the center without tearing the flesh.
2

Control

Slice 180 g of Korean radish into flat pieces and spread them across the bottom of the pot in an even layer.

This radish bed cushions the butterfish, reduces sticking, and later absorbs the savory braising liquid.
3

Control

Add 250 ml water, 3 tablespoons soy sauce, 1 tablespoon minced garlic, 8 g ginger, and 0.5 tablespoon gochugaru.

Bring it to a strong boil over high heat, then stir gently around the radish to dissolve the seasoning evenly.
4

Control

When the liquid is boiling, place the butterfish on top of the radish and reduce the heat to medium.

Adding it to hot liquid helps the outside set quickly, so the delicate flesh holds together during braising.
5

Control

Braise over medium heat for about 12 minutes without flipping the fish.

Every 2 to 3 minutes, spoon the liquid over the top so the upper surface stays moist, seasons evenly, and turns glossy as the sauce reduces.
6

Finish

When the liquid darkens and a chopstick slides easily into the radish, add 40 g of diagonally sliced scallion.

Simmer for 2 more minutes, then turn off the heat as soon as the scallion aroma rises and plate carefully.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Delicate butterfish set on a bed of radish slices and simmered in a soy-gochugaru liquid.
Finish cue: Every 2 to 3 minutes, spoon the liquid over the top so the upper surface stays moist, seasons evenly, and turns glossy as the sauce reduces.
Avoid this: Butterfish is delicate, so avoid flipping it.