Korean Braised Gizzard Shad
Jeoneo-jjim is braised gizzard shad with Korean radish in a spicy soy sauce and gochugaru seasoning, a dish best enjoyed in autumn when the fish is at its fattiest. Radish slices are layered on the bottom of the pot to act as both a bed and a flavor sponge, absorbing the braising liquid and turning sweet as they cook. The gizzard shad's naturally oily flesh pairs well with the bold chili and garlic seasoning, while ginger keeps the flavor profile clean. Green onion is added in the final minutes for fragrance, and the remaining sauce is traditionally spooned over rice.
Adjust Servings
Instructions
- 1
Clean and rinse the gizzard shad, then pat dry.
- 2
Lay radish slices in a pot and arrange fish on top.
- 3
Mix soy sauce, chili flakes, garlic, ginger, and water; pour into the pot.
- 4
Simmer gently for 20 minutes, turning once halfway.
- 5
Add green onion and cook for another 2-3 minutes.
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Nutrition (per serving)
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