Korean Steamed Rockfish (Spicy Gochugaru Radish Braise)
Ureok-jjim is a Korean spicy steamed rockfish cooked with Korean radish, onion, and green onion in a gochugaru and soy sauce broth. Rockfish has firm, well-defined flesh that holds its shape through the cooking process, and scoring the skin lets the bold seasoning reach deep into the meat. Radish softens in the braising liquid and absorbs the chili heat while contributing natural sweetness, and ginger keeps the fish tasting clean. The remaining sauce is concentrated enough to spoon over rice, delivering a hit of spicy, salty flavor with every bite.
Adjust Servings
Instructions
- 1
Clean the rockfish, score it, and rub with rice wine.
- 2
Slice radish thickly and place on the pot bottom.
- 3
Place fish on top and add water, soy sauce, garlic, and gochugaru.
- 4
Cover and steam-braise over medium heat for 20 minutes.
- 5
Add green onion and cook 5 more minutes.
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