Chewy and Delicious Braised Sole Fish (Seodae Jorim)
Perfectly Braised Sole Fish with a Satisfying Chewy Texture
This Seodae Jorim (braised sole fish) is prepared simply and cleanly, without unnecessary ingredients, ensuring a delicious taste free from any fishy odors. The chewy texture of the sole fish is perfectly preserved, making it a delightful side dish that pairs wonderfully with rice. Experience a home-cooked meal that’s both simple and rich in flavor with this recipe.
Main Ingredients- 3 Semi-dried Sole Fish (Seodae)
- 3 Korean Green Chilies (Cheongyang)
- 1 Red Chili
Seasoning Ingredients- 2 Tbsp Soy Sauce for Soup (Jipganjang)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Ginger Juice
- 3 Tbsp Mirin (Cooking Wine)
- 5 Tbsp Anchovy Broth
- 2 Tbsp Soy Sauce for Soup (Jipganjang)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Ginger Juice
- 3 Tbsp Mirin (Cooking Wine)
- 5 Tbsp Anchovy Broth
Cooking Instructions
Step 1
First, rinse the semi-dried sole fish thoroughly as they are thin and have minimal innards. Cut them into 3 equal pieces. Finely chop the Korean green chilies and red chili.
Step 2
Choose a wide pot or pan. Arranging the fish in a single layer will allow the seasoning to penetrate better, resulting in a more flavorful dish. In the pot, combine 2 Tbsp Soy Sauce for Soup, 2 Tbsp Gochugaru, 3 Tbsp Oligosaccharide, 1 Tbsp Minced Garlic, 2 Tbsp Ginger Juice, and 3 Tbsp Mirin. Bring this mixture to a boil over medium heat to create the initial sauce base.
Step 3
Once the sauce is bubbling, carefully arrange the prepared sole fish pieces in the pot. Reduce the heat to low and let the fish simmer gently until the flesh is cooked through and tender. Cooking on low heat prevents the fish from breaking apart and ensures a delicious texture.
Step 4
When the fish is partially cooked, add 5 Tbsp of anchovy broth. Baste the fish by spooning the broth over them as they simmer. This process allows the flavorful sauce to deeply infuse into the fish, enhancing its taste.
Step 5
As the sauce reduces, add the chopped Korean green chilies and red chili. Continue to simmer for about 1 minute to add a touch of spiciness that balances the richness. (Tip: It’s generally good to cook fish dishes uncovered to let steam and any fishy odors escape. For thin, flat fish like sole or flounder, you can even start cooking uncovered from the beginning to ensure a clean flavor.)
Step 6
Finally, garnish with finely chopped scallions for a visually appealing and fragrant finish. Your delicious braised sole fish is now ready!
Step 7
This Seodae Jorim is special because it omits gochujang (red chili paste), relying on gochugaru and soy sauce for a clean aftertaste and a flavor profile free from fishiness. It’s an excellent dish that’s perfect as a side for rice or even as a snack. Enjoy this delightful and easy-to-make braised sole fish!
