Braised Yellow Corvina (Gwibil Jorim) with Red Potatoes
Delicious Braised Yellow Corvina (Gwibil Jorim) with Red Potatoes – A True Rice Thief!
Yellow Corvina (Gwibil) is famously known as a ‘rice thief’ – a dish so delicious it makes you eat more rice! After a long time, I’ve made this braised Gwibil jorim, and it truly lives up to its name. It’s so good, you’ll polish off two bowls of rice in no time! This recipe adds the sweetness of red potatoes for an extra layer of flavor.
Main Ingredients- 4 Yellow Corvina (Gwibil)
- 1 Red Potato
- 1/2 Onion
- 1 Korean Green Chili (Cheongyang Pepper)
Seasoning Sauce- 1.5 Tbsp Soy Sauce
- 2/3 Tbsp Minced Garlic
- 1.5 Tbsp Rice Wine (or Mirin)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/3 Tbsp Ginger Syrup
- 1.5 Tbsp Soy Sauce
- 2/3 Tbsp Minced Garlic
- 1.5 Tbsp Rice Wine (or Mirin)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/3 Tbsp Ginger Syrup
Cooking Instructions
Step 1
First, let’s prepare the red potatoes that will add a special touch to our Gwibil jorim. While radish is often used, today we’ll use sweet and tender red potatoes. Wash the red potato thoroughly, peel it, and then slice it thickly, similar in thickness to the Gwibil. Be careful not to slice it too thinly, as it might break apart while cooking.
Step 2
Now, arrange the sliced red potatoes at the bottom of your braising pot. Place the prepared Yellow Corvina (Gwibil) neatly on top of the potatoes. Slice the onion roughly and place it over the Gwibil to help mask any fishy odors and add a layer of savory sweetness, like a warm blanket.
Step 3
Once all the ingredients are in the pot, it’s time to make the delicious seasoning sauce. In a small bowl, combine the soy sauce, minced garlic, rice wine (or mirin), gochugaru (Korean chili flakes), and ginger syrup. Mix well. Pour this sauce over the ingredients in the pot. Add just enough water to almost cover the ingredients. Slice the Cheongyang pepper diagonally and add it for a touch of spice. Start simmering over medium heat with the lid off.
Step 4
Once the jorim begins to boil, reduce the heat slightly. Continue to spoon the simmering liquid over the Gwibil and potatoes as it cooks. This ensures the flavors meld evenly, making the dish even more delicious. Continue simmering until the sauce thickens to your desired consistency. Turn off the heat and your amazing braised Yellow Corvina (Gwibil Jorim) is ready to be served. Enjoy it with a hot bowl of rice!
