Korean Steamed Rockfish (Spicy Gochugaru Radish Braise)
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ureok-jjim is a Korean spicy steamed rockfish cooked with Korean radish, onion, and green onion in a gochugaru and soy sauce broth.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 900 g rockfish, removing scales and innards, then score each side in 2 to 3 places.
Sprinkle with 1 tbsp rice wine, rest for 5 minutes, and lightly blot surface moisture so the seasoning clings better.
- 2Control
Cut 250 g Korean radish into thick slices about 1.5 cm wide and spread them across the pot bottom without stacking too much.
Add part of the 400 ml water and start over medium heat to draw out sweetness.
- 3Season
When the radish edges start turning translucent, place the rockfish on top.
Add 2 tbsp soy sauce, 1 tbsp minced garlic, 1.5 tbsp gochugaru, and the remaining water evenly around the fish instead of pouring everything on one spot.
- 4Control
Once the liquid begins bubbling, cover and cook over medium heat for about 15 minutes.
Spoon the broth over the fish once or twice so the chili soy seasoning reaches into the scored cuts without breaking the flesh.
- 5Heat
When the fish flesh turns opaque and a chopstick slides into the radish with little resistance, add 70 g green onion.
Leave the lid slightly ajar and cook 5 more minutes to keep the onion aroma fresh.
- 6Finish
Turn off the heat when the sauce has reduced to a shallow, spicy-salty broth.
Do not flip the fish at the end, because the firm flesh can still break. Serve pieces with radish and spoon the sauce over rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ureok-jjim uses scored rockfish to ensure a spicy gochugaru and soy seasoning penetrates the firm, white fish completely.
- Finish cue
- When the fish flesh turns opaque and a chopstick slides into the radish with little resistance, add 70 g green onion.
- Avoid this
- Do not flip the fish at the end, because the firm flesh can still break.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
48min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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