Today I’m making Daegusal-jorim, a spicy Korean braised cod fillet that’s tender, flaky, and full of bold, savory flavor.
The fish is gently simmered with onion, garlic, soy sauce, and gochugaru, making it the perfect dish to serve with warm rice.
Start by seasoning 1 lb of cod with salt and pepper, then lightly coat it with potato starch. In a pan, layer onion, garlic, and dried kelp. Add water, soy sauce, and chili flakes. Once it boils, add the cod and simmer for 5 minutes. Flip gently, add green chili and scallions, and cook for another 5 minutes until the sauce thickens and the fish is fully tender.
It’s cozy, spicy, and deeply satisfying—great for any weekday meal.
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Check out the complete cooking video below to follow along from start to finish!
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