Korean Steamed Croaker (White Fish Radish Soy)
Quick answer
Mineo-jjim is a Korean steamed croaker prepared with Korean radish, green onion, ginger, and rice wine.
What makes this special
- Mineo-jjim preserves the fine-grained croaker flesh through gentle steaming with ginger and rice wine.
- Croaker's fine-grained white flesh maximizes moist, delicate texture when steamed
- Rice wine and ginger fully neutralize any lingering fishiness while radish sweetens the broth
Key ingredients
Core cooking flow
- 1 Scale and gut 900 g croaker, then rinse it under running water.
- 2 Slice 300 g Korean radish about 1.5 cm thick, and cut 70 g green onion into large pieces.
- 3 Place the croaker over the radish, then add 350 ml water, 1 tablespoon rice...
Mineo-jjim is a Korean steamed croaker prepared with Korean radish, green onion, ginger, and rice wine. Croaker is prized among white fish for its fine-grained flesh and mild aroma, and steaming preserves its delicate, moist texture without drying it out. Ginger and rice wine work together to eliminate any trace of fishiness, while the radish releases a gentle sweetness into the broth as it cooks. Seasoned with just a touch of soy sauce at the end, this dish lets the natural flavor of the fish take center stage and is well suited for formal meals.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Scale and gut 900 g croaker, then rinse it under running water.
Wipe away any blood inside the cavity and make shallow cuts in the thickest parts so the fish cooks evenly.
- 2Prep
Slice 300 g Korean radish about 1.5 cm thick, and cut 70 g green onion into large pieces.
Spread the radish in one even layer on the bottom of the pot to protect the fish from direct heat.
- 3Control
Place the croaker over the radish, then add 350 ml water, 1 tablespoon rice wine, and 10 g thinly sliced ginger.
Heat over medium-high heat just until the liquid starts to boil.
- 4Control
When it comes to a boil, skim off foam and reduce the heat to medium.
Cover and steam-braise for about 15 minutes, keeping the liquid at a gentle simmer so it does not reduce too quickly.
- 5Season
When a chopstick slides into the radish easily, stir 2 tablespoons soy sauce into the broth.
Spoon the broth over the fish and cook for 5 more minutes so the seasoning reaches the top.
- 6Finish
Add the green onion and cook for just 1 more minute to keep its aroma fresh.
Turn off the heat when the fish flakes white and the radish looks slightly translucent, then serve hot with the broth.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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