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Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce).

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Great recipe for Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce). In Korean cuisine, jorim (joh-reem) is a general category of foods slow cooked in some kind of soy sauce mixture then served as banchan (bahn-chahn), which is Korean for side dish, with a bowl of rice of course. Brai sed fish is very popular in Korean cuisine.

Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) If you can't find a white radish, substitute it with potatoes. Make a seasoning paste by combining soy sauce, hot pepper flakes, hot pepper paste, garlic, ginger, sugar, and ¼ cup of water in a small bowl. Add radish slices to the bottom of a non-stick shallow pot.
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Turns out ingredients Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) below:

You Need 1 (2 pound) of fresh whole fish, cleaned, scaled, and cut into thirds (see notes above re: using fish fillets).
You Need 1 of large carrot, peeled and cut into 1/2" thick pieces.
You Set Up 1/2 of an onion cut into 1/4" thick slices.
You Set Up 4 cloves of garlic, peeled and smashed.
You Set Up 5 slices of fresh ginger (1/8" thick).
You Need 4-5 of jalapenos, stemmed and halved.
You Set Up 1 of tomato, cut into sixths.
You Set Up 1 cup of water.
Set Up 3/4 cup of soy sauce.
You Set Up 1-2 Tablespoons of sugar.

Add the onion, the canned saury and the liquid in the can, too. Spoon the seasoning paste to the top of the saury. This is a classic Korean homecooking dish that I grew up eating. The fish itself has many names.

Here's how to make Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) step by step

Put everything in pot, with vegetables and aromatics going in first, under the fish. (This helps to keep the fish skin from sticking to the pot. I actually forgot to do it this time, but when most of my brain cells are functioning, I remember. ;) ).
Cover the pot, turn the heat up to medium high, and let everything come to a boil for a minute or two. This will probably take about 15 minutes. (I took the lid off to check the fish when I took this pic and forgot to put it back on.).
Turn the heat down to medium low and simmer, covered, for another 15 minutes or so, the flip the fish and redistribute all the ingredients so they all get some immersed cooking time in the sauce..
Put lid on slightly askew and simmer another 15 minutes or so, then enjoy with a bowl of steamed rice. Even when the fish is all gone, I like to enjoy the slow cooked veg and flavorful sauce with rice for a quick and easy meal..

In English, it's referred to as Hairtail, Beltfish, Ribbon fish or Cutlass fish. But in Korea, we call it Galchi - take a look at the picture below (looks pretty aggressive no?) To make dubu jorim, you need to pan-fry the the tofu slices until lightly golden. Then, briefly braise them in a simple soy sauce-based sauce. The gochugaru (Korean red chili pepper flakes) adds a little spicy kick. You can certainly adjust to your taste by adding less or more. .

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