Korean Braised Cod with Vegetables
Daegu-jjim is braised cod fillet cooked with Korean radish, onion, and green onion in a sauce of gochugaru, soy sauce, and garlic. The thick cod flesh absorbs the spiced broth while keeping its firm, flaky texture intact. Radish pieces soak up the cooking liquid and turn sweet against the chili heat, while cooking wine and garlic neutralize any fishiness. The dish finishes with just enough sauce clinging to the bottom of the pot to spoon over a bowl of rice.
Adjust Servings
Instructions
- 1
Pat cod dry and cut into bite-size pieces.
- 2
Layer radish and onion in a pot, then place cod on top.
- 3
Mix gochugaru, soy sauce, garlic, cooking wine, and water, then pour in and boil.
- 4
Once boiling, reduce to medium, cover, and cook for 12 minutes.
- 5
Add green onion and spoon sauce over fish for another 5 minutes.
- 6
Gently turn once at the end to avoid breaking the fish.
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