Korean Braised Yellow Croaker

Quick answer

Total time: 37 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Jogi-jorim is a Korean braised dish of yellow croaker simmered with radish and onion in a seasoning sauce of soy sauce, gochugaru, garlic, and a touch of sugar.

Yellow croaker has white, tender flesh and a mild flavor with little fishiness, qualities that make it exceptionally well-suited for braising. The radish goes into the pot first, lining the bottom so the fish sits above the direct heat and does not stick or break apart during cooking. The seasoning sauce is poured over the fish and the pot comes to a boil before the heat is reduced to a steady simmer. Over time the sauce penetrates the flesh and the radish drinks in the braising liquid, turning sweet-savory and soft throughout. One or two Cheongyang chili peppers added to the pot provide a low, sustained heat that builds gradually rather than hitting all at once. The braise is finished when a moderate amount of glossy sauce remains in the pot. That concentrated sauce mixed into a bowl of plain rice is the reason Koreans reach for jogi-jorim as a go-to rice side dish. The dish also appears regularly on ancestral rite tables and holiday spreads, making it one of the more culturally familiar fish preparations in Korean cooking.

Ingredients

servings

IngredientAmountUnit

yellow croaker380 gg

korean radish220 gg

onion80 gg

soy sauce2½ tbsptbsp

gochugaru1 tbsptbsp

minced garlic1 tbsptbsp

green chili1 eaea

water280 mlml

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Instructions

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

6 steps

1

Finish

Clean 380 g yellow croaker by removing scales and innards, then rinse under running water and pat dry.

If the fish is already salted, reduce the soy sauce slightly so the finished braise does not turn overly salty.
2

Prep

Slice 220 g Korean radish thickly and line the bottom of the pot with as few gaps as possible.

This lifts the fish away from direct heat, helping prevent sticking, scorching, and breakage during braising.
3

Season

Mix 2.5 tablespoons soy sauce, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 280 ml water in a bowl.

Stir until the gochugaru disperses evenly, because dry clumps can taste harsh and color the sauce unevenly.
4

Control

Place the croaker over the radish, scatter 80 g onion on top, and pour the seasoning liquid evenly over everything.

Keep the lid slightly open over medium heat until the liquid comes to a boil and the fish edges turn opaque.
5

Control

Once boiling starts, lower to medium-low heat and braise for about 15 minutes.

Spoon the bubbling sauce over the fish instead of turning it, and check that the radish becomes translucent and tender without the sauce drying out.
6

Finish

Add 1 sliced green chili and simmer for 3-4 more minutes.

Stop when the sauce is glossy and moderately reduced, with enough liquid left to spoon over rice, then serve carefully so the tender fish stays intact.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Jogi-jorim braises yellow croaker over a bed of radish until the white flesh is tender and savory.
Finish cue: Stop when the sauce is glossy and moderately reduced, with enough liquid left to spoon over rice, then serve carefully so the tender fish stays intact.