Spicy and Savory Braised Arctic Char (Yangmiri Jorim)
The Ultimate Recipe for Perfectly Braised Arctic Char (Yangmiri Jorim)
One of the most comforting dishes that comes to mind when winter arrives is braised Arctic char, or ‘Yangmiri Jorim’. It’s impossible to pass by the perfectly dried, chewy Arctic char at the traditional market. This is truly the most delicious fish stew you can make right now. Enjoy this winter delicacy that perfectly complements any meal!
Main Ingredients- 15 Arctic char (preferably dried until chewy)
- 400g Korean radish (about 1/3 of a medium radish)
- 1 large green onion
- 3 Korean green chilies
- 1 onion
- 1 thumb-sized piece of ginger
Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin Ganjang (soy sauce for stew)
- 3 Tbsp Guk Ganjang (soup soy sauce)
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- A pinch of Black pepper
- 2 Tbsp Cheongju or Mirin (rice wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin Ganjang (soy sauce for stew)
- 3 Tbsp Guk Ganjang (soup soy sauce)
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- A pinch of Black pepper
- 2 Tbsp Cheongju or Mirin (rice wine)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the Korean radish into thin, half-moon shapes (about 0.5cm thick). Peel the ginger and slice it thinly. Cut the green onion into large diagonal pieces.
Step 2
Choose a pot with a thick bottom for even heating. Lay the sliced radish evenly on the bottom of the pot. This layer of radish prevents the fish from sticking and releases moisture and sweetness as it cooks, enriching the sauce.
Step 3
While I used fresh Arctic char, dried Arctic char that has been air-dried until chewy is ideal for this dish and tastes even better. Arrange the prepared Arctic char on top of the radish layer.
Step 4
Layer the sliced onion, green onion, spicy Korean green chilies, and sliced ginger on top of the Arctic char. These vegetables help to remove any fishy odor and add depth of flavor.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine the gochujang, gochugaru, jin ganjang, guk ganjang, sugar, minced garlic, sesame oil, black pepper, and cheongju (or mirin). Mix everything thoroughly until well combined. Using a store-bought gochujang makes this step convenient.
Step 6
Pour the prepared braising sauce evenly over the ingredients in the pot. Cover with a lid and simmer over low heat for about 30 minutes. After 30 minutes, remove the lid, and spoon some of the sauce over the Arctic char and radish occasionally while continuing to simmer for another 10 minutes until the sauce has slightly thickened. This will result in a perfectly braised Yangmiri Jorim. Turn off the heat when the sauce reaches your desired consistency.
