RECIPES

Daegu Jorim: Easy Korean Braised Cod

My trusty enameled braising pan has been getting heavy use lately. I pretty much keep it out on the stovetop at all times at this point. Just this past week I’ve baked a chicken and rice casserole in it, made a quick pan sauce, and toasted a slice of sourdough for avocado toast. No, we don’t own a toaster, but with such a versatile piece of cookware, I don’t need one!

This time, my braising pan is being used for actual braising. Daegu Jorim, or spicy Korean braised cod, is my newest addition to my archive of Korean-inspired recipes. I can’t wait for you to try it!

Typically, Korean recipes featuring fish use the whole fish. I’m talking heads, bones, and all because it infuses so much flavor into each bite. But here in the U.S. most of us aren’t as comfortable or confident with cooking a whole fish. That’s why I think you’ll enjoy this version, which eliminates the need to pick through the fish to remove all the tiny bones.
This is a hearty, warming, stew-like recipe that’s kind of an all-in-one. You get some protein, some veggies, some carbs, and lots and LOTS of flavor.

It’s a simple process and I’ll break down each step for you. Don’t feel intimidated, it’s very forgiving and easy to make!
Street Smart Nutrition Tip: “Jorim” refers to the cooking style…many different ingredients can be braised with a sauce that gradually turns into more of a glaze. To learn more about the various cooking methods common in Korean cooking, check out this post from JinJoo at Kimchimari with plenty of inspiration for side dishes, too!
Ready to get started? Take stock of the ingredients listed below and head to the kitchen!

Ingredients You’ll Need

  • Cod fillets. Use fresh or frozen depending on what’s available, but thaw before cooking if using a frozen option.
  • Large russet potato and baby bok choy (see notes below)
  • White or yellow onion
  • Sliced jalapeño peppers or similar green peppers or chili peppers
  • Garlic
  • Green onions
  • Toasted sesame oil
  • Low-sodium soy sauce
  • Gochugaru (Korean red pepper flakes)
  • Sugar
  • Short or medium-grain white rice, like Kokuho Rose (what I love to use!)
  • Reserved rice water (from washing the rice) which will help you get a more thickened sauce with a smooth, silky texture
A Note on Ingredients: A more traditional version of this daegu jorim recipe would use Korean radish instead of potatoes and baby bok choy. The chunks of white radish would simmer and braise alongside the cod fish. However, Korean radish might be hard to find if you don’t have a Korean market near you. I don’t recommend trying to substitute the small red radishes, or even daikon radish, as it’s a very different flavor and texture. But I found that potatoes work well, drawing inspiration from gamja jorim (Korean braised potatoes). You can also skip the bok choy if that’s not available.

Swaps and Substitutions

You might be wondering, “Do I have to use cod?” And no, there’s lots of options!

Cod has a very mild flavor and delicate texture. I really like it, but it can be a little pricey if it’s not on sale. Instead of splurging on a more premium white fish, you can swap for any type of white flesh fish. I’ve experimented with tilapia and swai (Asian catfish). Just shorten the cooking time a bit, as these fillets tend to be much flatter and cook more quickly.
And Korean cuisine is no different than any other type of cuisine, with many variations and versions of the same dish. I really encourage you to make it your own.

If you try this daegu jorim recipe, just remember the Korean concept of “sohn mat“, which translates to “hand taste”. It means each cook has their own unique flavor based on their special touch. It’s quite alright if your version doesn’t turn out exactly the same as mine. I can all but guarantee my version isn’t the same as anyone else’s!

Some Korean braised cod recipes call for ginger, mirin (sweet rice vinegar), or fish sauce to be added to the sauce ingredients. Others call for brown sugar instead of the white sugar I used.

I recommend trying this spicy braised cod recipe a few times. This will help you adjust the specific ingredients and quantities or ratios you like best. If you let your taste buds be your guide, you’ll end up with a wonderful dish every time!
Street Smart Nutrition Tip: If you plan to make this or any other Korean recipe often, stock up on all the key ingredients! Get my list of the Top 10 Korean Pantry Essentials HERE.

How to Make Daegu Jorim (Korean Braised Cod)

Don’t worry if you’re new to Korean cooking, cooking with fish, or both. I got you! Just follow these simple step-by-step instructions and you’ll be enjoying your Korean braised cod recipe in no time!

First, get the rice cooking. Whether you use the stovetop or an electric rice cooker, wash the rice first to remove excess starch. But the key here is to reserve a little bit of the cloudy water from the second rinse.

I usually rinse mine 3-4 times, maybe a final fifth time if the water doesn’t run clear. And just like you might reserve some pasta water in Italian cooking, hold onto about 1 to 1 1/2 cups. It should look similar to what’s pictured below.
​I don’t recommend skipping the rice, but if you do, don’t worry! You can still make this daegu jorim recipe, but the sauce won’t thicken as much during cooking.

As the rice cooks, move through these steps to make the spicy braised cod.
  1. Peel the potatoes and slice into thick rounds. Thinly slice the onion and jalapeño pepper. Peel the garlic, roughly smashing it to break open and flatten the cloves. Slice the green onions into 1-2 inch pieces, and split the baby bok choy in half lengthwise (if using).
  2. Mix the sauce ingredients with about half of the reserved rice water.
  3. Start to heat the braising pan over medium heat. Lay the sliced potatoes down, then add the onions, garlic, and sliced peppers. Pour half of the sauce over the top, filling the bottom of the pan to about halfway up the side of the potatoes (pictured below).
  4. Let this braise, covered, for 4-5 minutes once the liquid starts to simmer. Remove the lid, then place the cod fillets on top. No need to stir or flip the potatoes, just lay the fish right on top. Arrange the bok choy in between, then add the green onions and the rest of the sauce ingredients.
  5. Bring it up to a simmer, then cover with the lid once again. Let it braise for 12-15 minutes, depending on the thickness of the cod. Check halfway through, spooning some of the braising liquid over the top of each piece of cod. Add small amounts of the remaining rice water if needed.
  6. Once the fish is firm and flaky, remove from heat. Note that it will shrink in size as it cooks, so if needed you can always add extra portions of cod or bulk it up with more potatoes or veggies.
At this point, it’s ready to serve! Garnish with extra green onions and toasted sesame seeds (if using). Just be sure to let it cool down a bit before you dig in. It’s very hot when it comes off the stove!

Serving Suggestions for Korean Braised Cod

This daegu jorim recipe pairs perfectly with steamed white rice. It soaks up all that delicious braising liquid and mellows out the spice. It still has just enough heat, but the combination of tastes and textures is really yummy. And if you start cooking the rice before you start the fish, it should time up well to all be finished cooking around the same time.

Simply spoon the spicy braised cod over a bowl of warm cooked rice. Add as much of the braising liquid as you like, along with the cooked potatoes, bok choy, and green onions.
It’s also common to serve Korean dishes with a variety of small, shared side dishes (banchan). One of my personal favorites is oi muchim, or a quick and easy spiced cucumber dish. It’s a favorite for lots of other people, too, as it’s always one of my most popular recipes!

You can always top your bowl with toasted sesame seeds or extra green onions. And of course, no Korean table is complete without a side of your favorite kimchi!

Storage and Meal Prep Tips

To store leftovers, transfer the braised cod along with the veggies and braising liquid to a food storage container. Refrigerate for 3-5 days max, reheating in the microwave when you’re ready to eat again.

Although I don’t typically use this recipe for meal prep, it can work just fine. I recommend slightly shortening the cooking time for the potatoes, though. Otherwise they can end up overly soggy or lose their shape.
Street Smart Nutrition Tip: Like many other Korean dishes, this one can stain plastic storage containers. If you don’t mind some discoloration, use whatever you already have! But I like to use glass containers, which are much easier to clean with no red residue after washing. This glass set from Pyrex has a variety of sizes and works well for reheating because they’re microwave safe, too!
And finally, be sure to use good food safety practices if cooking rice in advance. You may have seen posts warning about eating leftover rice, but trust me, if you store and reheat it correctly, you have little to worry about! Don’t let cooked rice sit at room temperature. Seal it and chill it quickly after cooking, and be sure to fully reheat it before serving a second time.
Ingredients
  • 1 1/2 lbs cod fillets, or four large fillets
  • 1 large russet or Idaho potato, peeled and sliced into thick rounds
  • 1 medium yellow or white onion, thinly sliced
  • 1-2 small jalapeno peppers, or similar chili pepper, sliced
  • 3-4 green onions, trimmed and chopped into 1-2" pieces
  • 2-3 heads baby bok choy, cleaned and sliced in half lengthwise
  • 4 cloves garlic, peeled and smashed
  • 2 cups short grain white rice, plus 2 cups water
  • toasted sesame seeds, for garnish, optional

Sauce Ingredients
  • 2 tbsp low sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tsp gochugaru, Korean red pepper flakes
  • 1-2 tsp sugar
  • 1 to 1 1/2 cups reserved rice water, leftover from washing the rice

Instructions
Rice Instructions
  • Measure the rice into your pot or bowl of an electric rice cooker. Wash and rinse the rice several times under running water to remove excess starch, or until the water runs clear. KEY STEP: When rinsing a second time, reserve 1 to 1 1/2 cups of the cloudy water for the braising liquid. Set aside in a measuring cup or prep bowl.
  • Cook according to the settings on your rice cooker, or over medium heat (covered) on the stovetop. As the rice cooks, complete the remaining instructions below.
  • Once all liquid is absorbed and the rice is tender and fully cooked, fluff gently before serving.

Korean Braised Cod Instructions
  • Prepare the potatoes, onion, garlic, peppers, green onions, and bok choy. Use the back of a spatula to roughly smash the garlic cloves, removing any remnants of the peel.
  • Measure the sauce ingredients into a small measuring cup or prep bowl. Add about half of the reserved rice water and stir well.
  • Start to heat the braising pan over medium heat. Lay the sliced potatoes down, then add the onions, garlic, and sliced peppers. Pour half of the sauce over the top, filling the bottom of the pan to about halfway up the side of the potatoes. Bring to a simmer and once steaming, cover and braise for 4-5 minutes.
  • Remove the lid and place the thawed cod fillets on top, without moving or flipping the potatoes. Arrange the bok choy between the fillets, then add the green onions and the remainder of the sauce.
  • Return to a simmer over low heat, then cover and braise for 12-15 minutes or until the cod is fully cooked. Check halfway through to spoon some of the braising liquid over each piece of cod. Add small amounts of the remaining rice water if needed to prevent scorching on the bottom of the pan.
  • Once the fish is firm and flaky, remove from heat. Add optional garnishes of toasted sesame seeds and sliced green onions, then serve over the cooked white rice.

Notes
Note that cooking time will vary and the estimate listed here is based on cooking time for rice. This component takes longer to cook than the braised cod, so start with the rice first to ensure everything is ready to serve at the same time.

Store leftovers in an airtight container in the refrigerator for 3-5 days, reheating alongside leftover rice and your favorite side dishes.
2025-08-27 17:09 Main Dishes Korean-Inspired Recipes