Spicy Croaker and Radish Stew (Jo-gi Mu-jorim)
Spicy Croaker and Radish Stew (Jo-gi Mu-jorim)
The Perfect Harmony of Tender Croaker and Refreshing Radish! Croaker and Radish Stew (Includes Easy Croaker Preparation Guide)
A true rice thief! The tender croaker meat infused with spicy sauce and the sweet, tender radish create an unparalleled flavor combination. Mashing the radish and sauce with rice makes every bite irresistible. From preparing the fish to achieving the perfect braising, let me guide you through this delicious recipe.
Main Ingredients- 4 Croaker fish (Jo-gi)
- 1/5 piece Daikon radish (approx. 200g)
- 1/4 Onion
- 1 Korean chili pepper (Cheongyang)
- 1 Red chili pepper
- 1.5 to 2 cups (300-400ml) Anchovy and kelp broth
Seasoning Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce (Jin-ganjang)
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Minced garlic
- 0.5 tsp Ginger powder
- A pinch of Black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce (Jin-ganjang)
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Minced garlic
- 0.5 tsp Ginger powder
- A pinch of Black pepper
Cooking Instructions
Step 1
To ensure a fresh and non-fishy taste, proper preparation of the croaker is key. Wearing disposable gloves, gently rinse the fish under water, focusing on the gill area or back. Using kitchen scissors, carefully snip off the sharp dorsal fin.
Step 2
Next, trim the sharp fins located on either side of the gill area. Gently lift the gill cover and snip these fins off cleanly. Removing these makes the fish more pleasant to eat.
Step 3
Trim the tail fin and the thin fins along the belly of the fish. This gives the croaker a neat appearance for cooking.
Step 4
Now, let’s remove the scales. Using the back of a knife or a spoon is a safe and effective method. Scrape gently from the tail towards the head, being careful not to damage the fish’s flesh. Pay attention to the belly area, as it often has more scales.
Step 5
Repeat this process for all four croaker fish, ensuring all fins and scales are thoroughly removed, preparing them for the stew.
Step 6
Removing the guts is crucial for a clean flavor. Carefully insert a finger into the gill opening and gently pull out the internal organs. Rinse the inside of the gill cavity thoroughly with water.
Step 7
If removing the guts through the gills feels difficult, you can make a small slit (about 1cm) along the belly with a knife and then use your finger to scoop out the internal organs. However, be cautious as this might cause the fish’s flesh to open up.
Step 8
After removing the guts, gently rinse the gill area again with cold water. Then, rinse the entire fish under running water to remove any remaining blood or impurities. This step effectively helps eliminate any fishy odor.
Step 9
Prepare the vegetables. Thinly slice the onion. Remove the seeds from the chili peppers and slice them diagonally at about 0.5cm thickness (adjust the amount of chili peppers to your spice preference). Have the minced garlic ready.
Step 10
Slice the daikon radish into thin, half-moon shapes (about 0.5cm thick). Since the croaker cooks relatively quickly, slicing the radish thinly allows it to become tender and absorb the flavors of the sauce well during the braising process. Thicker slices will take longer to cook.
Step 11
A good broth is the foundation of a delicious stew! Boil water in a pot and add a sachet containing dried anchovies and kelp. Simmer for about 10 minutes to create a rich broth. Remove the sachet after 10 minutes. (You can also use store-bought broth.)
Step 12
In a small bowl, combine all the seasoning sauce ingredients: gochugaru, gochujang, soy sauce, mirin, oligosaccharide, minced garlic, ginger powder, and black pepper. Mix well until thoroughly combined and no lumps remain. Ensure all ingredients are evenly distributed.
Step 13
Now, let’s start braising. In a wide pot or deep skillet, arrange the sliced daikon radish to cover the bottom. Spread about one-third of the prepared seasoning sauce evenly over the radish. This pre-seasoning allows the radish to soak up the flavors as it cooks.
Step 14
Place the prepared croaker fish (4 pieces) attractively on top of the radish. Pour the remaining seasoning sauce generously over the fish, ensuring it covers the fish on the sides as well. This step is key for the sauce to penetrate the fish.
Step 15
Pour in the anchovy and kelp broth so that the fish is about halfway submerged. Approximately 1.5 to 2 cups (using a standard paper cup) should be sufficient. Be mindful not to add too little broth, as it can cause the stew to burn.
Step 16
Bring the stew to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium. As it simmers, use a spoon or ladle to scoop up the broth and baste the fish, ensuring the sauce coats it evenly. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Step 17
Continue to simmer over medium heat until the radish and fish are tender. Once the sauce has reduced to a simmer, add the sliced onion and chili peppers. Cook for another 2-3 minutes, or until the vegetables are softened and the sauce has thickened to your desired consistency. Your delicious Croaker and Radish Stew is ready!
Step 18
Serve hot over a bowl of steamed rice, spooning the tender fish, flavorful radish, and delicious sauce over the top. Enjoy this incredibly satisfying and flavorful meal!
