Korean Soy-Braised Rockfish
Ureok-jorim is a Korean soy-braised rockfish simmered with Korean radish, gochugaru, garlic, and rice wine. The radish goes in first and softens in the braising liquid before the cleaned whole fish is placed on top and basted with sauce over medium heat for ten minutes. Rice wine neutralizes any fishiness, while the radish absorbs the salty braising liquid and releases its own sweetness to balance the seasoning naturally. The rockfish flesh stays mild and flakes in soft layers, with gochugaru lending a gentle warmth to the overall dish.
Adjust Servings
Instructions
- 1
Clean and scale rockfish, then pat dry.
- 2
Boil radish with water, soy sauce, rice wine, garlic, and gochugaru.
- 3
Add rockfish when radish softens.
- 4
Cook over medium heat for 10 minutes, basting with sauce.
- 5
Add green onion and braise 3 more minutes.
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Nutrition (per serving)
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