Savory and Delicious Braised Croaker (Jogi Jorim) Recipe
Savory and Delicious Braised Croaker (Jogi Jorim) Recipe
How to Make Delicious Braised Croaker Without a Fishy Smell
Craving braised mackerel while watching TV but don’t have any fresh ones? Try this recipe using frozen croaker from the back of your freezer! This braised croaker, infused with radish and savory sauce, is highly recommended for its incredible flavor. Discover how succulent and delicious the croaker meat can be with this recipe. 🙂
Ingredients- 2 Frozen Yellow Croaker (Gulbi) (or fresh croaker)
- 1 large stalk of Green Onion
- 1 Korean Chili Pepper (Cheongyang Pepper)
- 2cm thick slice of Radish
Braising Sauce- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
- 1/2 cup Water
- 1 Tbsp Fish Sauce (for extra umami)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
- 1/2 cup Water
- 1 Tbsp Fish Sauce (for extra umami)
Cooking Instructions
Step 1
If using frozen croaker (gulbi), thaw it by soaking it in rice water. Rice water helps remove any fishy odor and makes the fish more tender, resulting in a tastier dish. If you’re using fresh croaker, you can skip this step.
Step 2
While the croaker is thawing, prepare the vegetables. Slice the green onion diagonally and thinly slice the Korean chili pepper. Cut the radish into approximately 1cm thick slices and then into quarters, so they are easy to arrange at the bottom of the pot.
Step 3
Let’s make the key ingredient for delicious braised croaker: the sauce! In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp mirin, 2 Tbsp gochugaru, and a pinch of ginger powder. Add 1/2 cup (100ml) of water and mix well. Once the croaker is thawed, use scissors to trim the fins and tail. Then, using a knife or a fish scaler, scrape off the scales from the belly, back, and near the gills towards the head.
Step 4
In the pot you’ll be using for braising, place the sliced radish at the bottom. This prevents the fish from sticking and allows the radish to absorb plenty of the flavorful sauce, making it delicious to eat alongside the fish. Add enough water to cover the radish and bring it to a boil first.
Step 5
While the radish is boiling, add 1 Tbsp of fish sauce to deepen the savory flavor. This will enrich the broth and add an extra layer of umami to the croaker.
Step 6
Once the radish starts to become translucent and tender,
Step 7
Arrange the prepared croaker pieces on top of the radish.
Step 8
Pour the prepared sauce evenly over the croaker. Ensuring the sauce coats the fish well is crucial for flavor penetration.
Step 9
Now, the key is to simmer slowly over low heat! Keep the lid off and simmer gently on low heat. This helps the fish remain intact and allows the sauce to soak in beautifully. Keep an eye on it to prevent burning.
Step 10
Once the braising liquid starts to simmer, add the sliced green onions and Korean chili peppers decoratively on top. The aromatic essence of the vegetables will further enhance the flavor of the dish.
Step 11
If the sauce seems to be reducing too much and risks burning, add a little water at a time to reach your desired consistency. If you want the top of the fish to absorb more sauce, briefly cover the pot for a moment to let it steam. Once the radish is tender and the croaker is well-infused with the savory sauce, your delicious braised croaker is ready! Enjoy it with a warm bowl of rice.
