Braised Yellow Corvina (Gulbi Jorim)
Irresistibly Delicious! Yellow Corvina Jorim Made with Chujado Premium Gulbi
This recipe for braised yellow corvina (gulbi jorim) is inspired by Chef Yang Yong-jin, using premium Chujado Gulbi. The savory and sweet sauce deeply infuses into the tender radish and the fish, making it a perfect dish that will have you finishing your rice in no time.
Gulbi Jorim (Braised Yellow Corvina)- 3 Chujado Premium Gulbi (dried yellow corvina)
- Radish, about 1/4 medium (cut into bite-sized pieces)
- 1 stalk Scallion (sliced diagonally)
- 1/2 Onion (sliced thinly)
- 600ml Water (or more as needed)
- 4 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Minced Garlic
- A little Grated Ginger (approx. 1/2 tsp)
- 1 Tbsp Rice Wine (or Mirin)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the radish, which will add a wonderful depth of flavor to your Gulbi Jorim. Cut the radish into pieces about 1cm thick, suitable for eating with the fish. Since yellow corvina isn’t a very thick fish, it doesn’t require a long cooking time, so cutting the radish to a similar thickness will ensure they cook evenly together.
Step 2
Now, let’s make the braising sauce, which is key to the dish’s deliciousness. In a mixing bowl, combine 4 tablespoons of soy sauce (or regular soy sauce), 1.5 tablespoons of sugar for sweetness, and 1 tablespoon of minced garlic for aroma. If you enjoy a hint of ginger’s sharpness, add about 1/2 teaspoon of grated ginger, or just a tiny bit. Be mindful that too much ginger can overpower the dish.
Step 3
Next, add 1 tablespoon of rice wine (or mirin) for a savory umami boost, 1 tablespoon of gochugaru (Korean chili flakes) and 1 tablespoon of gochujang (Korean chili paste) for a pleasant spiciness. Finish with a pinch of black pepper. Stir everything together until the sugar is dissolved and the sauce is well combined. You’ve now made a delicious braising sauce!
Step 4
Place the prepared radish slices at the bottom of your pot. Pour in the water. Start with about 400ml of water, and you can add more as the dish cooks. You might end up using between 600ml to 800ml in total. Keep an eye on the water level to prevent the radish and fish from sticking and burning as it simmers.
Step 5
Pour about 40% of the prepared sauce over the radish and cover the pot. Let the radish simmer first until tender. Cooking over low heat allows the radish to absorb the flavors. Occasionally check if the liquid has reduced too much and add a little more water if needed, continuing to simmer until the radish is soft.
Step 6
Once the radish is somewhat translucent and tender, carefully add the prepared Gulbi to the pot.
Step 7
Spoon the remaining sauce over the fish. If the liquid seems a bit low, add a little more water. Cover the pot again and let it simmer thoroughly, allowing the fish to cook and the sauce to thicken.
Step 8
As the Gulbi and radish continue to cook, add the thinly sliced half onion. The sweetness from the onion will further enhance the overall flavor profile of the braised dish.
Step 9
Reduce the heat slightly and let the jorim simmer gently, allowing the flavors to meld and the sauce to coat the Gulbi. You’ll start to smell the delicious aroma! Taste the sauce at this stage and adjust the seasoning if necessary – add a bit more soy sauce if it’s too bland, or a splash of water if it’s too salty.
Step 10
Finally, add the diagonally sliced scallion stalk and simmer for another moment. Your wonderful Gulbi Jorim is ready! If you prefer a spicier kick, you can add some chopped Cheongyang chili peppers at this stage for an extra fiery flavor.
Step 11
Serve the beautifully braised Gulbi Jorim in a dish. The combination of the tender, well-simmered radish and the savory, flavorful Gulbi is truly fantastic! It’s perfect as a side dish for rice or even as a tasty appetizer.
Step 12
Enjoy making and savoring this Gulbi Jorim recipe! Bon appétit!
